MENUS
Balanced flavours. Wine as a conversation partner.
Chef Thomas Locus presents refined, seasonal cuisine that focuses on pure ingredients and subtle nuances. We follow the rhythm of nature and consciously choose fresh, local products. As a result, certain ingredients may sometimes be unavailable and prices may vary slightly depending on availability. Thank you for your understanding.
Our wine selection has been carefully curated to complement each dish, creating a dialogue between glass and plate.
We are happy to provide a vegetarian alternative on request. Please mention this when making your reservation. Please note that we cannot accommodate all dietary requirements and that any changes to the menu may incur a supplement.
À-la-carte
— Starters
Gambero Gobbetto 40
Soba / daidai / wild garlic
‘Spring truffle’ tortellini 40
Sea lavender / Ibérico ham / verbena
Grey North Sea prawn 45
Mechelen asparagus / free-range egg / buttermilk
Royal Belgium caviar (30g) 70
Angus beef / crème cru / sourdough bread
— Main Courses
Young turbot (2p) 70 pp
Linguine al limone / lemon balm / vongole
Hake 60
Mechelen asparagus / La Bonnotte / Cardinal
Veal ‘Corrèze’ 60
Artichoke / ‘Pertuis’ asparagus / tarragon
Wagyu Rib ‘A4-A5’ (2p) 80 pp
sucrine / Basque béarnaise / fries
ALLERGENS
At Agnes, we work with fresh, high-quality ingredients from reliable sources. Each dish is prepared with care and imagination, and we want to keep it that way.
To ensure you have the best possible experience, we ask you to inform us of any allergies or dietary requirements when you make your reservation.
We are happy to take your wishes into account where possible, although we can only make limited adjustments to our menus. Below you can read what is feasible:
Vegetarian
We offer a fully vegetarian menu on request. However, we do not cater for vegan diets.
Fish, shellfish and crustaceans
If you are allergic to any of these, we will adapt the menu. If you are allergic to all three, we will put together a menu consisting mainly of vegetarian dishes.
Gluten and lactose
We can limit these as much as possible, but cannot exclude them completely.