ROBERT.

6 fines de claire oysters26

from Normandy

2 fines de claire oysters12

baked Rockefeller style

8 whelks “bulots”14,50

with aioli and dark rye bread

Crevettes roses16,50

mayonnaise and a small salad

Brown crab from Brittany20

house-made mayonnaise

Plateau fruits de mer34

3 oysters, crevettes roses, bulots and brown crab

Small pot of mussels14

in a coconut-curry broth with colourful wok vegetables

Croquettes from Belgium17

with octopus, Gruyère, salad, Büsum shrimp and cocktail sauce

Skate salad17

whoosh, into the avocado – with salad and capers

Carpaccio of marinated salmon18,50

coquilles St. Jacques, petite salad and tarragon sauce

Grilled octopus18,50

with a fresh orange and fennel salad and avocado

Tuna tataki with sesame19

Jerusalem artichoke and carrot salad, teriyaki sauce

Vitello tonnato17

thinly sliced veal with tuna sauce and capers

Baked goat’s cheese14,50

maple syrup, pearl barley salad, turmeric vinaigrette

Veal steak américain16,50

raw, dressed the Belgian way, with fries and cornichons

Salade landaise28

duck breast, duck gizzards, confit, bacon

Warm wild salmon terrine (Label Rouge)19

with lingonberry horseradish and frisée

Tête de veau terrine15

served lukewarm, capers and sauce gribiche

Calf’s liver pâté, made with love14

walnuts, cornichons, salad with bacon

Veal sweetbreads, lightly pan-fried18

walnut salad with a punchy vinegar dressing

Roasted bone marrow17

with wild mushrooms and a rich jus

Duck gizzard confit15,50

with beluga lentils, mixed salad & bacon

Savoy cabbage gratin16

with creamy wild mushrooms, celeriac straw, Parmesan and truffle

Mountain cheese and saffron Knöpfli, “Alpine style”18,50

handmade, with slow-cooked onions and salad

Taglierini, vongole & moules28

in sauce homard, with langoustine and red prawn

Taglierini with creamy mushrooms18

and vegetables

Taglierini with house-cured salmon18

and vegetables

Tarte flambée with goat’s cheese15

onions and plums

Tarte flambée with marinated salmon15

and vegetables

Duck leg confit36,50

mashed potatoes, red cabbage, chestnuts and jus

Calf’s liver “Berlin style”21

with buttery mash, Calvados apples and onions

Westphalian kale20

with potatoes, root vegetables, Mettwurst and bacon

Handmade Maultaschen18,50

tossed in butter, with mushrooms and celeriac purée

Three pan-fried quail breasts24

with black salsify and mash

Robert’s classic mussel pot28

with fish broth, fragrant root vegetables & fries

Veal cordon bleu36

with truffled Gruyère, spinach, gratin & café de Paris butter

Peppered monkfish30

with mixed mushrooms, mash and lemon beurre blanc

Pan-fried cod28

with mustard pointed cabbage and buttery mash

Scallops28

creamed spinach, crushed potatoes, lobster sauce

Herb-crusted salmon27,50

with savoy cabbage risotto, vegetables and lemon beurre blanc

Pan-fried calamari23

with a spicy black bean purée and spinach

Redfish fish & chips24

like in Brighton: fries, HP sauce, cucumber salad

Twelve-hour spare ribs21

sensational – with coleslaw and fries

Glazed pork belly19

coquille St. Jacques, king prawns, black bean purée, salad

Veal cheeks à la René24

braised soft in Madeira, slightly warm potato salad

Veal Tafelspitz19

in its own bouillon, apple compote, mash and creamed savoy

Provençal leg of lamb20

herbs, flageolets, spinach and gratin

Ibérico rack with cumin25,50

mountain cheese gratin, mustard pointed cabbage and jus

Argentinian entrecôte36,50

with roasted bone marrow, flageolets, spinach, gratin and jus

Duck breast “the traditional way”23

with red cabbage mash and a punchy nougat sauce

Kikok chicken suprême18,50

maple syrup, apricots, aligot – hearty cheese mash

René’s “Rêve” currywurst15

with fries and cucumber salad

French apple tart8,50

with vanilla ice cream and berries

Mousse au chocolat6

with caramel sauce

France’s finest little vanilla pot7,50

caramelised

Raspberry dream8,50

with vanilla ice cream & caramelised pastry cream

Yuki’s tiramisu, yum yum8,50

with mandarin ice cream

Grapefruit and Campari sorbet10,50

generously topped up with Crémant

Passion fruit parfait7,50

with berries and strawberry sauce

Warm chocolate cake8,50

with vanilla ice cream and berries