The menu contains several classic dishes. You can find our snacks on the spot in the brasserie menu. Furthermore we serve season bound suggestions.

Download the menu in PDF


Chef’s seasonal soup with delicate garnish 8,80
Crispy veal sweetbreads, caramelized chicory, goose liver sauce 19,90
Squid ink pasta, pan fried St. Jacques scallop, shallot, shrimp sauce 18,50
Risotto with morels and crunch of nuts 16,50
Seared veal carpaccio, truffle mayonnaise, goose liver shavings 17,00
Homemade croquettes of brie and parmesan, braised rocket, parmesan cream, hazelnut crumble 9,50 / 14,00
Homemade croquettes of Ostend grey shrimps, fried parsley, cocktail sauce, grey shrimps 10,50 / 16,00


Niçoise salad: seared tuna, tomato, fine green beans, jacket potatoes 16,50 / 24,50
Romaine lettuce, tandoori chicken, mango/radish salsa, herb croutons, yoghurt/cumin dressing 14,00 / 22,00
Crispy lemon sole fillets, fresh salad with garden herbs, avocado, sweet and sour cucumber, tartar sauce 15,00 / 22,50
Beef tagliata, rocket, tomato, parmesan, balsamic vinegar reduction 15,50 / 23,00
Mixed salad with homemade falafel, grilled sweet bite pepper, marinated chickpeas, delicate green beans, tabouleh, houmous, Raz el Hanout/curry vinaigrette 13,00 / 19,00
Superfood salad: black & white quinoa, avocado, broccoli, alfalfa, salted almonds, roasted pumpkin kernels, hemp seed, pomegranate emulsion, seed cracker 14,50 / 22,30

Main dish

Belgian white/blue fillet mignon, mixed salad - green pepper cream / béarnaise / parsley butter 25,00
“Belgian white/blue” beef tartar with mixed salad 20,50
Beef stew prepared with brown “Leffe” beer, Brussels endives salad 19,50
Pan fried rabbit fillet, stew of the leg with Westmalle beer, bacon and prunes, celeriac cream, scorzonera chips 23,50
Wokked noodles with sugar snaps, carrot, soy shoots, bell pepper 18,90
With pan fried king prawns + 7,50
With marinated chicken shreds and sesame + 4,00
Spelt ravioli with butternut, goat's cheese cream, grilled pumpkin kernels 22,00
Pan fried salmon fillet crusted with herbs, green vegetables, potato mash with olive oil and capers 24,00
Cod fillet baked on the skin, sautéed brunoise of winter vegetables, Dijonaise, castle potatoes 28,00
Eel in chervil sauce 27,00


5' Chocolate mousse, whipped cream, brownie, hazelnut crumble 9,50
5' Panna cotta with camomile and pomegranate 9,50
5' Classic “crème brûlée” 9,50
(Mini) dame blanche 6,50 / 9,00
Lemon pie with berries 10,00
Dessert “deSingel”: chocolate mousse, crème brûlée, lemon pie 10,00
Grand Café deSingel
Jan Van Rijswijcklaan 155
2018 Antwerpen