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Before you dine

Dietary notes, timing, and what to expect from the evening.

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© 2026 Gilt

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Can the kitchen accommodate dietary requirements?

Yes. Tell us when you reserve and the sequence is adjusted before you arrive.

How long is the evening?

Plan for two and a half to three hours. The room is yours for the night.

Is there a shorter menu?

A five-course sequence is available Tuesday to Thursday, alongside the full tasting.

The tasting menu

Courses in sequence, with the cellar pairing alongside.

To begin

  • Aged beetroot tartare

    €19

    Salt-baked beetroot, smoked egg yolk, rye crisp.

  • Scallop crudo with green apple

    €24

    Hand-dived scallops, green apple, verbena oil.

  • Warm sourdough and cultured butter

    €8

    Baked each morning, whipped cultured butter, smoked salt.

The tasting

  • Beef fillet with bone marrow

    €52

    Grass-fed fillet, roasted marrow, black garlic, red wine jus.

  • Celeriac with brown butter

    €26

    Baked whole in salt, brown butter, aged hard cheese.

  • Cured trout with horseradish

    €28

To finish

  • Aged cheese, quince and walnut

    €22

    A tasting of farmhouse cheeses, quince paste, candied walnut.

  • Dark chocolate and sea salt

    €16

    Seventy percent single origin, olive oil, smoked sea salt.

  • Gilt souffle

    €18

From the cellar

  • Cellar red, reserve

    €16

    A reserve red held back in our cellar for five years.

  • Champagne by the glass

    €19

    Grower champagne, brushed and poured tableside.

  • Skin-contact white

    €14

View full menu

Download a printable version of our complete menu.

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Cured in-house, shaved horseradish, cold-pressed oil.

  • Dry-aged duck with quince

    €42

    Twenty-one days dry-aged, roasted quince, jus from the bones.

  • Turbot with champagne butter

    €46

    Line-caught turbot, champagne beurre blanc, sea herbs.

    • Risen to order, gold-leaf cream, cellar honey.

    Amber wine from a small cellar, textured and dry.