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Le Souterrain menuMenuWine list

MenuWine list

Restaurant at Chin Chin Club · À la carte by chef Julius Nuiten

Dishes marked with a star are available as 5 course menu for € 75.

Snacks

  • Oyster plain (1pc) € 5
  • Oyster with spicy margarita (1pc) € 6
  • Oyster with smoked O-toro and Asetra caviar (5 gram, 1pc) € 15
  • Asetra caviar (5 gram) with crispy chicken and sour cream (1pc) € 12
  • Rösti with old cheese, black pepper and capocollo (3pcs) € 13,5
  • Celeriac with wasabi lime and mushroom XO (3pcs) € 13,5
  • Bread with salted butter (V) € 6

Starters

  • Steak tartare with crispy potato, cecina de león and miso € 15 *
  • Sea bass with cucumber and vinaigrette of sambai and wasabi € 15 *
  • Sweet potato preparations with horseradish and roasted garlic (V) € 15

Intermediates

  • Chicken thigh ravioli with carrots and spicy carrot sauce € 18
  • Bouillabaisse ‘cappuccino’ with coconut and saffron € 16 *
  • Potato à la crème with green asparagus and vadouvan spice sauce € 14

Main

  • Short rib with red wine sauce and onion € 29 *
  • Monkfish with fennel and sauce of green and pink peppercorn € 29
  • Mushroom risotto with morels and sourdough (V) € 24
  • Wagyu A5 steak served with beef jus (100 gram) € 55
  • Wagyu A5 steak served with beef jus (250 gram) € 100
  • Wagyu A5 steak served with beef jus (500 gram) € 190

Sides

  • Fries with homemade mayonnaise (V) € 7
  • Green salad (V) € 6
  • Truffle (V) € 15

Dessert

  • Dame Blanche vanilla ice cream with whipped cream and warm Manjari chocolate sauce (V) € 12
  • Blackberries with white chocolate mousse and Wynand Fockink liqueur € 12
  • Pistachio ice cream, caramelized white chocolate mousse and kataifi (V) € 15 *

(V) vegetarian · Please inform us of any allergies or dietary requirements. Dishes may contain traces of gluten, nuts, milk, egg, fish and shellfish.

MenuWine list

Group menu from 8 guests

A set menu for the whole table: € 55 p.p., or € 75 p.p. with the intermediate course. Dietary wishes are noted when you book.

View the group menu

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Thursday à la carte.
Friday and Saturday Dinner Show.

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