
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
Veal 'Limousin' - Jalapeno - Caperleaf - Green Chili
Pink Lady - Foie Gras - Perilla - Mishima u Kari
Jounot Tomato - Rishiri Kombu - Shiso - Sancho
Hamachi “Ikejime”
Buttermilk - Wakamomo - Crispy Rice
Signature Bluefin Tuna “Akami” & “Chutoro”
Uni - Fingerlime - Ikura - Green Shiso
Wild Turbot
Yuzu Kosho - Sea Lettuce - Saké - Razor clam
Agnolotto Liscio
Australian Wintertruffle - Girolles - Swiss Chard - Myoga
Dry Aged Pigeon
Bone Marrow - Cherry - Sarawak
Yoghurt
Smoked Sakura - Pecan - Bergamot
Pandan
Opalys 33% - Almond - Pineapple
The Full Experience menu can be enhanced with N25 Hybrid Kaluga Caviar (12 g) served with Norwegian King Crab (€35)
FULL EXPERIENCE MENU
€ 195
Wine Selection
€ 95
Non-alcoholic selection
€ 80
Mix selection
€ 85
Cheese instead of dessert
€ 17
Cheese as an extra dish
€ 26
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 - 4 dishes
€ 105
Wine Selection
+€ 55
Non-alcoholic Selection
+€ 50
Mix Selection
+€ 55
Lunch - 5 dishes
€ 135
Wine Selection
+€ 65
Non-alcoholic Selection
+€ 60
Mix Selection
+€ 65
A la Carte menu
Starters
BLUEFIN TUNA AKAMI & CHUTORO
Umeboshi – Sambai – Noa Cucumber
HAMACHI 'IKEJIME'
Buttermilk - Wakamomo - Crispy Rice
AGNOLOTTO LISCIO & WINTERTRUFFLE
Girolles - Myoga - Swiss Chard
BEEF TARTARE & N25 HYBRID KALUGA CAVIAR
Sancho - Crystal Bread - Egg Yolk 62°C - Extra Hybrid Kaluga Caviar + €35
Main Courses
WILD TURBOT & NORWEGIAN KING CRAB
Pointed Cabbage - Crab Béarnaise - Girolles
WILD TURBOT 'CLASSIC'
Spinach - Grain Mustard - Parsley Potatoes
YAKUZA ENTRECOTE (2p)
Lettuce - Candied Tomato - Choron
DRY AGED 'ANJOU' PIGEON
Smoked Beetroot - Bone Marrow - Cherry - Sarawak
VEAL SWEETBREAD
Australian Wintertruffle - Swiss Chard - Celeriac - Maitake
Desserts
DAME BLANCHE
Tahitian Vanilla – Manjari & Jivara Chocolate – Cream
CRÊPES SUZETTE
Tahitian Vanilla – Orange – Grand Marnier
STRAWBERRY
Gariguette - Vanilla Crumble
CHEESE
Selection by Kaasaffineurs van Tricht – Chutney – Brioche




