What’s all the fuss about Wagyu beef?

What’s all the fuss about Wagyu beef?

Wagyu (meaning “Japanese cow”) beef is revered around the world for its dense fat marbling, flavour and tenderness. Wagyu were and are raised with one goal in mind: supreme flavor. They are the King of cattle, are super-beef, the champagne, the caviar, the Château Petrus of meat. Wagyu is so tender it dissolves in the mouth ‘like lightly cooked fish’.

Its most striking characteristic is pervasive marbling. Achieving evenly distributed fat is a slow process. Wagyu cows are typically bred for upward of 30 months.

Chefs Around the globe are falling over themselves to put it on the menu. Posh butchers are building altar-like displays. In 2016 a Wagyu sirloin from Australia has been judged the best steak in the world.

But, be your own judge and enjoy the Carpaccio appetizer made of Australian Wagyu sirloin!

Chef Erwin Hüsken’s Seasonal Specials

Available March 10 till March 23, 2017


Confit of duck stomach with creamy leek and a roulleaux of savoy cabbage and duck rillette served with shiso purple, sesame cracker and hoisin sauce 18.5

Thinly sliced Australian wagyu beef sirloin camera icon with extra virgin olive oil, Parmigiano Reggiano cheese, pine nuts, crispy capers, rucola and fresh shaved black winter truffle 74. 5

Vichyssoise: cold potato-leek soup with tartare of scallops and Dutch herring caviar served with brioche and saffron rouille 18.5

Fresh chilled Dutch oysters “creuses” served with mignonette and lemon wedges 8.5 each


Pan fried whiting fillet camera icon served with deep fried oysters, fresh made black squid ink pasta, oven roasted cherry vine tomatoes and creamy pesto sauce 44.5

Pan fried veal liver with caramelized onions, mushroom and crispy bacon served with mashed potato, beet chips and a red wine sauce 31.5

Grilled dry aged black angus cowboy bone-in ribeye (20 oz) served with sweet potato puree, balsamic glazed Brussel sprouts and Jack Daniel’s sauce 96.5


Tarte tatin of pineapple camera icon with spices, ginger cream, atsina cress and coconut ice cream 9.5


A WORD FROM THE CHEF – On a bi-weekly basis Chef Erwin prepares some of the most popular seasonal specials from North Europe which he creates from scratch with the freshest and finest ingredients and products at the time.

Photo by Kenneth Theysen | Timeless-Pixx