First

Fines de Claire oysters   each 5,5
Shallot vinaigrette | chester bread | lemon

HERITAGE tatar   24
Fried quail egg | daikon radish | smoked egg yolk

HERITAGE tuna   24
Avocado | ponzu | nori and cress salad

Crunchy pork belly   22
Hoi sin | kimchi sesame | pointed cabbage | coriander

G.O.A.T. vegi   19
Aged goat cheese | colorful beet | pecan nut | lamb’s lettuce

HERITAGE salad   12
House dressing or Japanese vinaigrette vegan
Avocado +6
Grilled prawns +10
Stripes of beef filet +10

Soupe du marché   12
Changes daily

Parsley root and baked apple soup 14 vegan
Cashew | Raz el Hanout

Main

Tagliolini   32 vegi
Parmesan cheese foam | mushroom duxelle | Belper Knolle

Butternut pumpkin risotto   33 vegi
Pumpkin seed | pumpkin seed oil | fresh herbs

‘Duck breast’ of celery   35 vegan
Brussels sprouts | maple syrup | grapes | rutabaga | verjus

Dover sole   69
Green vegetables | beurre blanc

Winter codfish   42
Shiitke | beech mushrooms | pak choi | sweet potato

Filet of sea bass   49
Saffron fennel | Bouillabaisse stock | celery

Steaks

Now it’s getting really hot! And our chef loves it. We’re talking about our 800° US-Southbend Broiler and open flame, where our steaks are grilled. The high heat creates a unique, flavorful experience. After the fiery bath, the steaks are seasoned with Murray River Salt Flakes and a pepper blend from the Alten Gewürzamt. Indescribable!

Schleswig-Holstein Dry Aged
4 weeks matured on the bone

Entrecôte 300g  60
Filet 250g  62
Filet 180g  45
Rump steak 300g  55

Teriyaki lamb chops 350-400g  60

Grandes Pièces for 2 people
Schleswig-Holstein Dry Aged
Châteaubriand 500g  125
Entrecôte double 600g  115

Last

I love chocolate   18
Valrhona chocolate | chestnut | coffee
tonkabean

I hate chocolate   18
Pear | fig | cardamom | buttermilk ice cream

Cardamom and saffron crème brûlée   17
Almond biscotti | tangerine sorbet

Baked Alaska 17 vegan
Raspberry | baiser | vanilla bisquit | peach sorbet

HERITAGE pralines   each 3,5
Selection from our pastry chef

Cheese from Maître Affineur Waltmann
3 pieces   16
5 pieces   25
8 pieces   32

The perfect companion:
Mouton Cadet Réserve Sauternes (5cl)   9
Cape Vintage Pinotage / Tinta Barocca   10

Taste of HERITAGE

Carpaccio of cod fish
Lime oil | calamansi | hazelnut

Crispy pork belly
Eggplant | coconut crustacean foam | garlic

Smoked bell pepper soup
Lobster | sugar snaps

Dry aged entrecote
Purple carrot | potato mash | truffle | port wine jus

Chocolate cremeux
Almond tonka sable | yuzu | passion fruit | olive oil caviar
Burnt white chocolate ice cream

109
with 4 corresponding wines (0,1l per course) + 45