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MENU CHOICES

Menu Boury

€250

€110 pairing wines

Menu Boury Signature

€295

€130 pairing wines

Lunch*

€165

€60 pairing wines

Lunch Signature*

€210

€70 pairing wines

* not served on Sundays or Holidays

A la carte

(not served on saturday night and Sundays/Holidays)

 

When the weather allows, the apéritif and coffee can be served on the terrace. 

Prices are guaranteed 'till 31/07/2023. Hereafter, prices might be subjected to changes without prior notice.

 

You can enjoy one last drink after dinner before we close the evening. This allows us to welcoming you every day in a cheerful and motivated manner.

MENU BOURY
MENU BOURY
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codium . leek . trout eggs

chicken skin . quail egg . vin jaune . portobello

pani puri . sweet potato . tamarind . avocado

grey shrimps . tarragon . rhubarb

deep-fried dumpling . toban djan . taro . mustard 'wostyn' . berry

puntarelle . vintage soya

bonnotte potato . aïoli saffron . jus crustacean

 

akami bluefin tuna . pumpkin . whey

 

scallop . jerusalem artichoke . sea fennel

 

          tim's signature
          royal belgian caviar ‘boury selection’ . langoustine . radish

 

haddock . fresh herbs . pickled cabbage . salsify . sherry

 

duck liver . quince . smoked date . macadamia nut

salted feuilleté

 

wagyu A5 . swede . onion . garum . sesame . mushroom

 

mandarin . kalamansi . poudre d'or

 

coconut . green tea . cocoa mucilage . lime finger

coconut . passionfruit . chervil root

à la carte
A LA CARTE
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STARTERS

langoustine

marinated — vintage soya . pumpkin . thai curry

roasted — onion . thyme butter

baked – radish . jus langoustine with spices

scallop

marinated - lemon balm . buttermilk . citrus caviar

baked - jerusalem artichoke . black winter truffle

farcie - fresh herbs . parsley root . dashi beurre blanc

imperial heritage caviar

akami bluefin tuna . oxalis . dill

haddock . fresh herbs . salsify

polder potato . hay

 

royal belgian caviar

old fashioned . 50 gram / 125 gram / 250 gram

 

seasonal vegetables and herbs (vegetarian)

MAIN COURSES

sweetbread

pumpkin . morel . fresh pasta . black winter truffle

veal loin from correze

parsley root . black winter truffle

potato mousseline . parmesan cheese

 

wagyu a5

loin - onion . salsify

dumpling of the neck - swede . garum

txogitxu beef

tartare of onglet . horeseradish . mushroom

sirloin . lampong pepper . french fries

north sea turbot . european lobster

oxheart cabbage . young spinach . potato . lobster bearnaise

 

seasonal vegetables and herbs (vegetarian)

DESSERTS​

cheese trolley 'selected farmhouse cheeses'

chef's choice (3 small desserts)

vanilla 'bleue de la réunion . whipped cream . chocolat sauce

crêpe normande

sabayon . champagne

bio lemon sorbet 'colonel'

café glacé

MENU INSPIRATIE
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WINES - BEERS

The sommelier proposes a pairing wine with every dish. 


Further, the sommelier is very fond of beers and is therefore happy to serve a matching beer if you wish. 

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