
Menu
WHERE THE PRODUCT TAKES CENTRE STAGE
Pure and intense
At Nebo, the choice is yours: compose your own menu from our à la carte dishes, or let us surprise you with our “Full Experience Menu”. This menu offers a tasting of various signature dishes in smaller portions, ideal for those who want to discover the breadth of our cuisine. Of course, you can also come to us for a quick lunch.
To offer you and your party the full experience, we serve only our Full Experience Menu on Friday and Saturday evenings. If you would like to dine à la carte, we are happy to welcome you until Friday afternoon.
Nebo Full Experience
Ocean Beef
Quail egg – Sancho – N25 Hybrid Kaluga caviar
Asparagus
North Sea shrimp – Wild garlic – Espelette pepper
Beetroot
Ajo Blanco – Sesame – Perilla
Scallop Crudo 'Dieppe'
Shio Koji - Smoked eel – Sea banana – Codium
Signature Bluefin Tuna 'Akami' & 'Chutoro'
Wild sea bass
Yuzu Kosho – Razor clams – Sake Beurre blanc
Danish Langoustine
Apple – Vintage Miso – Verjus – Nasturtium
Suckling pig
BBQ green peas – Green asparagus – Ossau Iraty – Morel
Blood orange
Rhubarb – Greek yoghurt – Pistachio – Bergamot
Jivara 40%
Piedmont hazelnut – Doyenné du Comice
FULL EXPERIENCE MENU
€ 195
Wine Selection
€ 95
Non-alcoholic selection
€ 75
Cheese instead of dessert
€ 17
Cheese as an extra dish
€ 25
Dietary requirements
We do not serve vegetarian or vegan menus. A pescatarian menu (fish/shellfish) is possible, provided you mention this at least 24 hours in advance when making your reservation.
Lunch - 3 dishes
€ 80
Wine Selection
+€ 28
Non-alcoholic selection
+€ 28
Lunch - 4 dishes
€ 105
Wine Selection
+€ 45
Non-alcoholic selection
+€ 42
Lunch - 5 dishes
€ 139
Wine Selection
+€ 60
Non-alcoholic selection
+€ 56
A la Carte menu
Starters
BLUEFIN TUNA AKAMI & OTORO
Umeboshi – Sambai – Noa Cucumber
59
DANISH LANGUSTINE
Vintage miso – Apple – Broad bean – Nasturtium
75
COQUILLE ‘DIEPPE’
Smoked Eel – Shio Koji – Sea Fennel – Oyster Leaf – Finger Lime
52
BEEF TARTARE & N25 HYBRID KALUGA CAVIAR
Sancho – Crystal Bread – Egg yolk 63°C
85
Main Courses
WILD SEA BASS
White asparagus – Green peas – Morels
75
BBQ FILLET PUR 'CLASSIQUE'
Lettuce – Confit tomato – Béarnaise sauce
69
BLACK-LEGGED CHICKEN LANDES
Salsify – Kale – Vin Jaune
65
VEAL SUBLINGUIAL 'CLAMART'
Green peas – Lettuce – Veal gravy
69
Desserts
DAME BLANCHE
Tahitian Vanilla – Manjari & Jivara Chocolate – Cream
23
CRÊPES SUZETTE
Tahitian Vanilla – Orange – Grand Marnier
25
CHEESE
Selection by Kaasaffineurs van Tricht – Chutney – Brioche
26




