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Menu

The menu is inspired by the supply of the market with organic and sustainable products. Healthy and minded dining, where quality is central, with culinary delights you have to make a 'night out' at Upstairs restaurant. Our modern wine list counts no less than 300 different wines in which we have opted for friendly prices with wines from both the 'old & new world'. Do you want to taste spectacular wines? Ask our maitre sommelier for advice.

Pre dinner cocktails

Pre dinner cocktails

Negroni

  • Campari | red vermouth | gin

    9.50

Dry Martini

  • Gin | dry vermouth

    9.50

Bloody Mary

  • Vodka | Tomato juice

    9.50
Bites

Bites

  • Oysters 'Gaey' (half dozen)

    12.50

    Vinaigrette of sjalot, grapefruit segments and a marinade of soy.

  • Oysters 'Gaey' (whole dozen)

    22.50

    Vinaigrette of sjalot, grapefruit segments and a marinade of soy.

  • Pata Negra

    14.50

    'Spanish Iberico pig'

Chefs menu

Chefs menu

Do you have a food allergy? Please notify your hostess.

Suprise menu by our head chef Remco Kleijn

  • 7 Course surprisemenu

    69.50
Starters

Starters

Starters

  • ***

    14.50
  • Thai beef salad | red onion | sweet-sour cabbage | mint | coriander | lime

  • Tuna | cucumber | red currant | crunch made with sesame | miso dressing

  • Crab | foam made of duckliver |bell pepper | watercress

  • Chicken thigh |tzatziki | tomatillo | cucumber | garlic

  • Lobster | mussel | green curry | carrot | avocado | tomato

  • Tartar of veal | truffle | smoked mushroom | tahoon cress

  • Quiche | blue cheese | pumpkin | humus | roasted cauliflower *

    * Vegetarian
Main course

Main course

Main course

  • ***

    19.50
  • Sweetbread | pumpkin toffee cream | sweet-sour pumpkin | mushrooms | sweet onion gravy

  • Fried plaice fillet | truffle potato | romanesco | cantharelles | roasted cauliflower cream | beurre noisette

  • Big gamba | little gem | tomato | tomato salsa

  • Beef Flank steak | chorizo | sweet onion cream | mushrooms | roseval potato | chimichurri

  • Spring chicken |fried breast | stewed bolt | spelt | cabbage | chicken gravy

  • Lobster | herb mousseline | tomato structures | fennel | tomato jus | lemon thyme oil

  • Truffle ravioli`s | green asparagus | spring onion |mushroom oil | Parmezan foam and crunch *

    * Vegetarian
Side dishes

Side dishes

Do you have allergies? Report this to your host / hostess.

Side dishes

  • ***

    4.75
  • Homemade fries | truffle mayonnaise

Desserts

Desserts

Desserts

  • per dessert

    9.50
  • Trifle | apricot | plum| crème pâtissière | vanilla ice cream

  • Canalé | white chocolate | red current | pistache oil | white chocolate sorbet

  • Eclair | cafe | lemon | hazelnut ice cream

  • ***

  • Cheese platter

    5 pieces

    15.00
Wine suggestion

Wine suggestion

A matching wine is served per course

***

  • Dow's Port Ruby

    4.00
  • Dow's Aged 10 Years Tawny

    8.50
  • Dow's Aged 20 Years Tawny

    12.50
  • Dow's Aged 30 Years Tawny

    17.50
  • VAT22 Madeira

    4.00