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Bilderdijkstraat Lunch Menu

 

Sandwiches

 

Smoked no Salmon Bagel – 10,50

tomato lox with horseradish cashew cream cheese, red onion rocket, capers, dill and lemon

Pulled BBQ Jackfruit Sandwich – 12,50

barbacoa jackfruit on lightly toasted sourdough
with broccomole, green apple, baby leaves, coriander and MD chipotle lime mayo

Kroketten Sandwich – 10,50

kroketten on lightly toasted sourdough with pink pickle and wholegrain mustard

Mushrooms on Toast – 11,00

with artichoke and white bean hummus, truffle and pea shoots

Salads

 

Roasted Radish, Kale and Black Lentil Salad – 15,50

with rosemary, red leaves, tahini mandarin dressing and crispy quinoa

MD Caesar Salad – 16,50

with pan-fried ‘chicken,’ bacon bits, micro kale, garlic thyme croutons and ‘Parmesan’ served with MD Caesar Dressing

Burgers

Ultimate no Cheeseburger  with Fries – 19,00

pea protein pattie on a bun with ‘cheddar cheese’, dill and mustard gherkin, grilled red onion, vine tomato and MD chipotle sauce

Celeriac and Fennel Burger with Fries – 19,00

on a brioche bun with green apple slaw, smoked tofu, piccalilli remoulade and rocket

Sides

(Sweet) Potato Fries with Housemade Mayo – 4,50

Side Salad – 5,50

Desserts

 

Triple Chocolate Cake – 8,00

house-made with white chocolate and Belgian dark chocolate sauce

Cheesecake – 8,00

house-made cheesecake with strawberry, coulis and pecan crumb base

Bilderdijkstraat Dinner Menu

 

Starters

 

Chanterelle Bisque – 11,50

with pani puri crisp, ‘goats’ cheese cream and purple mustard greens

Kofte – 10,00

                                               served with yoghurt and cucumber dip, borage and toasted walnuts

Artichoke Dip – 8,50

grilled artichokes with black garlic and   kalamata olives, served with sourdough toasts

Faux Gras- 7,50

with rosemary crackers

Mains

 

Gobi Makhani – 19.50

cauliflower ‘butter’ curry with plant paneer, whipped coconut cream, toasted nigella seeds

served with paratha flatbread

Mushroom  Bourgignon – 19,50

with smoked tofu, Charlotte potatoes, braised corn, micro kale and dill oil, served with sourdough

Peas, Beans & Greens Risotto  – 19,50

with garden pea and broad bean risotto with king oyster scallops, lemon and ‘bacon’ crumb

Rainbow Cauliflower and Sorhum Salad – 14,50

with rosemary, red leaves, tahini mandarin dressing and crispy quinoa

MD Caesar Salad – 16,00

with pan-fried ‘chicken,’ bacon bits, micro kale, garlic thyme croutons and ‘Parmesan’ served with MD Caesar Dressing

MD Caesar salad – 16,50

Roasted Radish, Kale and Black Lentil Salad – 15,50

Ultimate no Cheeseburger with Fries – 19,00

pea protein pattie on a bun with ‘cheddar cheese’, gherkin, grilled red onion, vine tomato and MD chipotle burger sauce

Celeriac and Fennel Burger with Fries – 19,00

 

on a brioche bun with purple hispi slaw, green apple, smoked tofu and piccalilli remoulade

served with hand-cut fries or sweet potato fries

Sides

 

Cider Glazed Purple Hispi – 6,00

Paratha Flatbread 3,00

Roasted Potatoes – 5,50

Side Salad – 5,50

 

Desserts

 

Housemade Chocolate Cake – 8,00

                                                            Belgian chocolate cake made in-house

Chocolate Cappuccino – 9,50

dark chocolate and coffee mousse with white chocolate top and coffee bean and hazelnut crunch

Cheesecake – 8,00

house-made cheesecake with coulis and cookie crumb base

Passion Fruit Creme Brülée – 8,50

 

Max & Bien 3 Cheese Plate (2 persons) – 16,50

                                hickory smoked, g’oats,’ and cumin cheeses, rosemary crackers, red onion chutney and red grapes

 

Our menu is 100% plant based and made fresh daily in house. Please let us know if you have any food allergies