Restaurant Envy Menu

Lunch menu

• Creases oyster
• Zeeuwse platte oyster
• Envy bread

  4.00
  Bread with truffle mayonnaise and olive oil

• Salame cinghale tartufo
  Wild boar
• Salame al tartufo
  With truffle
• Salame perugino
  With black pepper

• Mortadella bologna

  5.50
  A young soft italian sausage with a hint of pistachio
• Bresaola della valtellina

  5.50
  Thinly sliced, dried and salted beef from the region of lombardy
• Salame ventricina

  4.75
  A pleasant spicy, peppery salami
• Lardo di colonnata

  4.75
  White bacon that has ripened in marble basins with rosemary, cinnamon and pepper
• Salame nostrano

  5.00
  A classic salami with different kinds of spices
• Prosciutto di parma

  4.75
  Ham from the parma region that has ripened for 16 months or more
• Salame verona

  5.50
  Has a fine structure with a subtle garlic flavour
• Jamon iberico 5 j 'sanchez romero carvajal'

  12.50
  Ham with a delicate, soft and nutty flavour
• Jamon joselito

  13.50
  Superior shoulder ham from pure bloodline iberico pork

• Pumpkin soup

  8.50
  With chili pepper
• Truffle-potato soup

  8.50
  With lardo di colonnata
• Little gem salad

  14.00
  With jamon iberico
• Rocket salad

  13.50
  With goat cheese and walnut
• Envy appetizer

  8.50
  Fennel with spinach, rocket and crostini
• King bullets

  10.50
  With miso soup and forrest mushrooms
• Ceviche of cod

  11.50
  With beetroot and passion fruit
• Salmon

  11.50
  With macadamia nut, charred onion and vadouvan velouté
• Steak tartare

  11.50
  With green herbs, wheat grass and quail egg yolk
• Place fillet

  11.50
  With leek and champagne and oyster beurre blanc
• Short rib

  12.50
  Crème of jerusalem artichoke and madeira gravy
• Veal loin

  12.50
  With celeriac, chanterelle, walnut, dark chocolate and shallot sauce

• Kijsrood

  5.75
  (holland, ransdorp, pasteurized, red culture, soft, cow) this organic cheese is made of milk from a rare dutch breed called 'witkrik'. the cheese is slightly bitter and has a full, creamy flavour
• Taleggio di grotta

  5.50
  (italy, lombardy, thermized, red culture, cow)soft, red culture cheese. the cheese matures in caves for at least 60 days, causing extra cultures and giving the cheese its specific taste
• Pierre robert

  6.75
  (france, seine et marne, unprocessed, white culture, cow) a triple cream cheese that has been enriched with crème fraiche. this rather mild cheese has a creamy texture and a taste that reminds of mushrooms and straw
• Tynjetaler

  5.50
  (holland, tynje, unprocessed, hard cheese, cow) made on the farm 'de gelder' in tijnje, this beautiful dutch cheese, has a soft and creamy flavour. the holes in the cheese create a sweet, nutty and slightly spicy character. the cheese resembles the swiss emmenthaler
• Saint agur

  6.25
  (france, auvergne, processed, blue culture, soft, cow) this french blue vein is characterized by its soft, creamy structure and its spicy taste. due to the preparation with cow's milk, the cheese is milder than roquefort. the milk used for the saint agur comes from 300 farmers from the auvergne
• Comté

  6.50
  (france, jura, unprocessed, hard cheese, cow) this cheese was already made by the celts in the mountains of jura. it is famous for its spicy and somewhat nutty taste. this cheese matures in the mountain caves which have a microclimate that is ideal for the slow maturing of cheeses
• Bouygette

  6.75
  (france, pyrenees, unprocessed, soft, goat) this beautifully shaped and delicious goat cheese comes from the region garrigues in the south of france. the cheese is made from very fresh and unprocessed goat milk, preserving its soft and pure taste, with a hint of rosemary
• Oude geitenkaas

  6.25
  (holland, rouveen, processed, hard, goat) this cheese ages for at least ten months, has a light orange colour and small crystals. a good example of a typical dutch goat cheese

• Waffle

  8.00
  With fig, caramel and balsamic ice cream; wine suggestion: dindarello, fausto maculan, veneto 2013 (ita) - moscato €8
• Envy dessert

  6.50
  Let us surprise you

Main menu

• Envy's chef choice

  per person 59.50
  Luxury tasting menu composed by our chef, in which every aspect of the "à la carte" menu is presented. the ideal way to indulge in the envy experience. (whole table only)

• Envy tasting menu 4/5 course
  4 or 5 course menu composed by the chef. combination of: 3 deli meats, 1 cold dish and 2 warm dishes. as for the 4th course, you can choose between dessert or 3 kinds of cheese. with the 5 course menu, you will get both. (whole table only)

• Envy appetizer

  8.50
  Different structures of parmesan
• Envy bread

  4.00
  Bread with truffle mayonnaise and olive oil

• Zeeuwse creuses

  3.50
  Dutch wild oyser, large and brackish to taste
• Zeeuwse platte

  5.50
  Dutch glory, fleshy and full on flavour

• Mortadella bologna

  5.50
  A young soft italian sausage with a hint of pistachio
• Bresaola della valtellina

  5.50
  Thin sliced, dried and salted beef from the region of lombardy
• Salame ventricina

  4.75
  A pleasant spicy, peppery salami
• Lardo di colonnata

  4.75
  White bacon that has ripened in marble basins with rosemary, cinnamon and pepper
• Salame nostrano

  5.00
  A classic salami with different kinds of spices
• Prosciutto di parma

  4.75
  Ham from the parma region that has ripened for 16 months or more
• Salame verona

  5.50
  Has a fine structure with a slightly garlic taste
• Jamon iberico 5 j 'sanchez romero carvajal'

  12.50
  Ham with a delicate, soft and "nutty" taste
• Jamon joselito

  13.50
  Super shoulder ham from pure bloodline iberico pork

• Steak tartare

  11.50
  With green herbs, vinaigrette of wheat grass & a quail egg
• Zeeuwse platte" oyster

  11.50
  Turnip-cabbage, onion, yogurt & sambai
• Mackerel

  12.50
  North sea crab, spanish radish & lime-yogurt
• Pork belly

  11.50
  With carrot, cabbage, spicy cream & orange
• Prawn tartar

  11.50
  Garlic, soybean, celeriac & lardo
• Sea bass

  12.50
  With celeriac, boletus & fermented garlic
• Sole

  13.50
  Scallops, samphire, watercress & squid risotto
• Mussels and razor clam

  11.50
  Marinated in ginger beer, orange & salty spices
• Foie gras

  12.50
  With caramelized apple, tarragon & citrus
• Boletus

  10.50
  With anise, mushroom, miso & nori
• Pike perch

  11.50
  With salsify, brandade, pancetta & pernod
• Anjou pigeon

  14.50
  With corn, chestnut, apricot & sherry
• Veal loin

  12.50
  With artichoke, black olives, tomato & beurre noisette with balcamico
• Short rib

  13.50
  Crème of jerusalem artichoke & madeira jus

• Kijsrood

  5.75
  (holland, ransdorp, processed, red culture, cow) this cheese is made of milk from a rare dutch breed called 'witkrik'. the cheese has a mild cream structure and a slightly sharp flavour
• Taleggio di grotta

  5.50
  (italy, lombardy, thermized, red culture, cow)semi-hard cheese. the cheese matures at least 60 days in caves. this results in extra cultures and its specific taste
• Pierre robert

  6.75
  (france, seine et marne, unprocessed, white culture, cow) a triple crème cheese that has been enriched with crème fraiche. this rather mild cheese has a creamy texture and a taste that reminds of mushrooms and straw
• Tynjetaler

  5.50
  (holland, tynje, unprocessed, hard cheese, cow) made on the farm 'de gelder' in tynje. a beautiful dutch cheese, soft and creamy in taste. the cheese has similarities with the swiss emmenthaler. it has a sweet taste, with a nutty touch and a slightly spicy character
• Saint agur

  6.25
  (france, auvergne, processed, blue culture, soft, cow) this french blue vein is characterized by its soft, creamy structure and its spicy blue taste. because of the preparation with cow's milk, the cheese is milder than roquefort. the milk preparation of saint agur is submitted by 300 peasants from the auvergne
• Comté

  6.50
  (france, jura, unprocessed, hard cheese, cow) this cheese was already made by the celts in the mountains of jura. it is famous for its spiciness and hints of nuts. this cheese matures in the caves of the mountains which have an ideal microclimate, excellent for the maturing of cheeses
• Bouygette

  6.75
  (france, pyrenees, unprocessed, soft, goat) from the farm 'la colline aux chevres' in the region garrigues in southern france. the farm is well known for its healthy herd. the cheese is made of very fresh unprocessed goat milk. it has a soft and pure taste with a hint of rosemary. after it's formed by hand, it is dried for 24 hours in linen
• Oude geitenkaas

  6.25
  (holland, rouveen, processed, hard, goat) this cheese ages for at least ten months. this results in a light orange colour and small crystals. a nice example of a typical dutch goat cheese

• Granité of pear and gel of pear/lime

  6.00
• Bounty bonbon

  8.00
  Coconut powder and chocolate crumble; wine suggestion: domaine pouderoux, hors d'age, 15ans (fra) - grenache noir €9.50
• Nutella

  8.00
  Chocolate, cashew & rice; wine suggestion: domaine pouderoux, hors d'age, 15ans (fra) - grenache noir €9.50
• Granola

  8.00
  Honey, pierre robert & apple syrup; suggestie: cypres de climens, climens a barsac, sauternes - semilion €13
• Envy dessert

  7.00
  Let us surprise you

Wine menu

• Gin mare & 1724

  10.00
  Basilicum, rozemarijn, tijm en een hint van olijven basil, rosemary, thyme and a slight hint of olives
• Beefeater & fever tree tonic

  7.50
  Citrustonen en mooie, zachte smaken van sencha thee en grapefruit citrus tones and a light hint of sencha tea and grapefruit
• Hendricks & thomas henry tonic

  10.25
  Schotse gin met toevoeging van rozen- en komkommer distillaat scottish gin with cucumber and rose
• Sipsmith & fever tree tonic

  9.50
  Frisse jeneverbes, geweldig palet citrustonen en licht bittere afdronk fresh juniper taste, big pallet of citrus and a light bitter finish
• Jajem jenever & 1724

  8.50
  Gin stamt rechtstreeks van jenever af. deze amsterdamse en biologische jenever is met vlierbloesem, citroengras & hibiscus gin is a descendant of jenever. this jenever is brewed locally and biologically with elderflower, lemongrass & hibiscus

• Beefeater

  5.00
• Hendrick's

  7.75
• Gin mare

  7.00
• Plymouth

  7.00
• Bombay sapphire

  5.00
• Tanqueray

  5.25
• G'vine

  9.00
• Sipsmith

  7.00

• Royal club

  3.25
  Verfijnde bittere bite / sophisticated bitter bite
• T. henry

  4.75
  Pure tonic met zoete & bittere tonen / pure tonic with sweet & bitter tones
• 1724

  6.00
  Zachte tonic met lichte sinaasappeltonen / soft tonic with a hint of orange
• Fever tree

  4.75
  Verfijnde bittere bite / hint of elegant bitter

• Fentimans rose lemonade
• Fentimans ginger beer
• Crodino

• Prosecco vignal 'la delizia' (ita) prosecco
• Cava raventos i blanc brut reserva, 2012 (esp) macabeo, xarel.lo, parellada
  Food pairing wine

• Moët & chandon vintage, 2006, champagne (fra) chardonnay, pinot noir, pinot meunier
• Moët & chandon rosé champagne (fra) pinot noir, pinot meunier
• Philponnat, brut royal réserve, champagne (fra) chardonnay, pinot noir, pinot meunier
• Dom pérignon vintage, 2004, champagne (fra) chardonnay, pinot noir, pinot meunier
• Krug grande cuvée champagne (fra) chardonnay, pinot noir, pinot meunier

• Nahmen rhubarb-nectar
• Nahmen riesling
• Nahmen apple en elderberry
• Nahmen quince

• Inocente
• Pedro ximenez, el candado, valdespino

• Domaine guillaman, cuvée louis, côtes de gascogne 2015 (fra) colombard, ugni-blanc
• Chateau martinolles, limoux blanc 2015 (fra) chardonnay
• Serena, banfi, toscana 2014 (ita) pinot grigio
• Abadia de san campio, rïas baixas 2014 (esp) albariño
  Food pairing wine
• Silvaner trocken, hans wirsching, franken 2014 (deu) silvaner
• Win win riesling von winning, pfalz 2015 (deu) riesling
• Soli, edoardo miroglio, thracië 2015 (blg) sauvignon blanc, chardonnay, riesling, gewurztraminer
• Sphynx, steenberg, western cape 2014 (za) chardonnay
• Corralillo, san antonio valley 2015 (chl) sauvignon blanc
  Food pairing wine
• Sancerre, etienne de loury, chavignol 2014 (fra) sauvignon blanc
• Saint joseph, 'saint pierre ', rhône 2014 (fra) roussanne
• Meursault 'les grands charrons', vincent girardin, bourgogne 2012 (fra) chardonnay
• Avalos pecorino, ilauri, abruzzo 2015 (ita) pecorino
• Le vigne di zamo, orange wine, friuli 2013 (ita) pinot grigio
• Inspiracion valdemar, rioja 2013 (esp) temperanillo blanco
• Brauneberger, fritz haag, mosel 2014 (deu) riesling
• Lois (bio), weingut loimer, langenlois 2014 (aut) grüner veltliner
• Wiener gemischer satz, niederosterreich 2014 (aut) grüner veltliner, neuburger, riesling, weissburgunder, welschriesling
• Dobogó izabella zwack, tokai 2013 (hon) furmint
• Walnut block nutcracker, marlborough 2014 (nzl) sauvignon blanc

• Avec, cote de provence 2014 (fra) cinsault, grenache, syrah
• Ewald gruber, roschitz, 2014 (aut) zweigelt
• Ksar bahia reserve, les celliers de meknes, beni m'tir 2014 (mar) cabernet sauvignon
• Mas de l'oncle, pic saint loup, languedoc-roussillon 2013 (fra) grenache, cinsault
• Cuvee magali, côtes de provence 2014 (fra) cinsault, grenache, syrah, cabernet sauvignon

• Corette, pay d'oc 2014 (fra) merlot
  Food pairing wine
• Unique pinot noir, delaille, loire 2014 (fra) pinot noir
• Domaine brusset, côtes du rhône 2014 (fra) grenache, syrah, mourvèdre
• Château fougueyrat, saint-emilion grand cru bordeaux 2012 (fra) merlot, cabernet franc
  Food pairing wine
• 'col di sasso' banfi, toscana 2014 (ita) cabernet sauvignon, sangiovese
• Tapas, enate, somontano 2014 (esp) temperanillo
  Food pairing wine
• Signature range, spier estate, stellenbosch 2014 (za) shiraz
• Domaine jaeger defaix rully, bourgogne 2013 (fra) pinot noir
• Domaine du vissoux fleurie poncié, beaujolais 2014 (fra) gamay
• Château grand moulinet , pomerol 2014 (fra) merlot, cabernet franc
• Brolio chianti classico, barone ricasoli, toscana 2013 (ita) sangiovese
• Masseria li veli, puglia valle d'itria 2013 (ita) malvasia nera
• Barolo d'alba, serralunga, piemonte 2010 (ita) nebbiolo
• Syrah-shiraz, enate, somontano 2010 (esp) shiraz
• Quinta do passadouro, douro 2011 (prt) touriga nacional
• Spätburgunder, shelter winery, salzmatten 2013 (deu) pinot noir
• Zweigelt heinrich, weingut heinrich, burgenland 2012 (aut) zweigelt
• Catena malbec, bodega catena zapatos, mendoza 2012 (arg) malbec
• Votre santé, francis coppola, californië 2013 (usa) pinot noir

• Portal select ruby port douro (prt)
• Portal colheita 2000 port douro (prt)
• Portal 20-years old tawny port douro (prt)

• Domaine guillaman, côtes de gascogne 2012 (fra) gros manseng, petit courbu
  Food pairing wine
• Dindarello, fausto maculan, veneto 2013 (ita) moscato
  Food pairing wine
• El candado, valdespino, jerez (esp) pedro ximénez
• Muscat de riversaltes, domaine laporte 2012 (fra) muscat
• Cypres de climens, climens a barsac, sauternes 2011 (fra) semillon
  Food pairing wine
• Domaine pouderoux, hors d'age, 15ans (fra) grenache noir
  Food pairing wine