Hey there!
Eppo offers a simple menu focussing on seasonal and consciously sourced, quality ingredients.
Expect no-nonsense cooking with a creative take on classic techniques. We change our menu sporadically, as we cook with the seasons and take inspiration from what’s around us.
Whether it’s a quality piece of meat or the best veg the season has to offer, sustainability and low-impact produce are an important aspect of our kitchen. Every care and attention to detail goes into a thoughtful menu to provide you with quality proteins as well as vegan dishes.
Let our chef decide for you and ease in with a tasting menu or take matters into your own hands and go à la carte. Both directions have a fully vegan option.
So, whether you choose meat, fish or vegan, you’re in equally good hands.
Menu
lunch menu I 35 pp I 2 courses
vegan lunch menu I 32 pp I 2 courses
chef’s choice menu I 65pp I 4 courses
vegan chef’s choice I 59 pp I 4 courses
à la carte
ribeye vitello • rosemary • caper berry • lemon 26
sea bream tiradito • coconut leche • gochugaru 23
zucchini ceviche • lime leaf • galia melon VG 19
mussels • yellow curry • lemongrass • XO 21
linguine ‘verde’ • smokkelaar foam • lemon confit • peas 21/27
Belle Flamande • bimi • carrot creme • vadouvan 36
point cabbage • miso • shallot • hazelnut VG 24
red perch • artichoke • sauerleek • bisque 32
entrecôte • savora béarnaise • triple cooked fries • salad 44
sourdough by Keith Bakery • tomato butter VG 6
snacks
oyster ‘mescalita’ • jalapeño relish • Tajín 1pc 6
cauliflower nuggets • sweet - sour - spicy VG 9
tzatziki cracker • za’atar • herbs & flowers 2pcs 10
cooked Iberico ham • smoked ricotta • caper leaves 12
desserts
strawberry • watermelon • coconut • orgeat VG 12
leche frita • apricot • cold sabayon • vanilla 12
cheesecake • sucré-salé • OG Goat 13
pairing I 36 pp
non-alcoholic pairing I 32 ppl