Relaxed lunch
Bites at the bar
Relaxed dining.
Today’s flavors may just be different tomorrow. Because the season changes or because we are curious. That’s why the dishes on our menu change regularly.
Vegetables play the starring role in our kitchen. Fish and meat follow. So vegetarian food is always possible with us. Completely vegan cooking we do not do, unfortunately. All with as little waste as possible, and especially with as much attention to refinement on the plate as possible.
Whether you come for a leisurely lunch, drinks with bites or sumptuous dinner. We ensure that eating out in Utrecht at Vondels is a pleasant surprise every time.
Classic Oyster per piece — 4
Sjallot, lemon, red winevinegar
Oriental oyster per piece — 5
Soy, ginger, chili
Tartalette carrot per piece — 5
Winter carrot Chorizo, sunflowerseed
Toast eel each – 7
Sour cream, radish
Eggplant — 7
Miso, soy, wasabi
Pork Belly — 9
Kimchi, spring onion, sesame
Mussels — 10
Nduja, pepper, smoked butter
Crispy cauliflower – 8
Piccalilli
Coppa Joselito — 15
8 Months aged Iberico neck, garlic, black pepper
Tomatoes — 13
Basil, cherry tomato, samphire
Pumpkin – 15
Pumpkin seed, feta, piement
Croque-monsieur — 18
Gruyere, ham, bechamel
Whole grain bread with eel — 21
Horseradish, radish, little gem
Steak tartare with fries – 25
Egg yolk, cornichons, shallot
Sticky toffee pudding — 12
Vanilla ice cream, brandy raisins, dates, caramel
Strawberry & raspberry — 12
Tarragon, hibiscus, pink pepper
Cheese — 15
Selection of 5 cheeses from Kazerij Stalenhoef
Wholegrain bread — 5
Puffed bell pepper butter
Fresh fries — 7
Parmesan, parsley
Little gem — 7
Anchovy, padron, croutons
Tomato — 13
Basil, cherry tomato, samphire
Red gurnard — 14
Leek, cannellini, string bean
Steak tartare – 16
Egg yolk, caper, Amsterdam onion
Pointed cabbage rendang — 15
Cauliflower, cabbage, miso
Monkfish – 19
Suquet, bisque, chorizo
Sweetbread – 20
Verbena, sweet potato, chili anchovy, corn
Fennel — 22
PX, spelt, jasmine
Redfish – 24
Pumpkin, vadouvan, mussel
Onglet — 26
Cevenne onion, parsley root, gravy, cheek
Ray a la meuniere— 37,5
Potato mousseline, caper, beurre noisette
Asparagus a la flamande – 35
Ham, butter sauce, egg, potatoes
Sticky toffee pudding-12
Vanilla ice cream, brandy raisins, dates, caramel
Strawberry & raspberry — 12
Tarragon, hibiscus, pink pepper
Cheese — 15
Selection of 5 cheeses from Kazerij Stalenhoef
Wholegrain bread — 5
Puffed bell pepper butter
Fresh fries — 7
Parmesan, parsley
Little Gem — 7
Anchovy, padron, croutons
3 courses — 45
4 courses — 55
Red Gurnard
Leek, cannellini, string bean
White asparagus**
Xo, sea lettuce, dulse seaweed
Onglet
Cevenne onion, parsley root, gravy, cheek
Cheese***
Selection of 5 cheeses from Kazerij Stalenhoef
Supplement 15,-
Sticky toffee pudding
Vanilla icecream, brandy raisins, dates, caramel
4 courses — 55
5 courses — 65
Red gurnard
Leek, cannellini, string bean
White asparagus
XO, sea lettuce, dulse seaweed
Monkfish*
Suquet, bisque, chorizo
Onglet
Cevenne onion, parsley root, gravy, cheek
Cheese*
Selection of 5 cheeses from kazerij Stalenhoef
Supplement 15,-
Sticky toffee pudding
Vanilla icecream, brandy raisins, dates, caramel
**can be added as an additional dish to all menus
2 courses – 30
3 courses – 40
4 courses – 50
3 courses — 40
4 courses — 50