The restaurant's head chef Gert De Mangeleer will present diners with their signature modern Belgian cuisine, using seasonal vegetables grown at the restaurant's own farm and imported daily, exclusively for this event. Highlights include:
- Candied pointed bell pepper, fresh goat cheese and anchovy, tomato broth with marigold
- Marinated langoustine with pickled beetroot, raspberry and vanilla
- Kohlrabi ravioli with smoked Oosterschelde eel, goose liver and yuzu
The seven-course menu, including a champagne reception with snacks, is priced at HK$2,888 (£237) per person, with an optional seven-glass wine pairing available at an additional HK$1,588 (£130) per person. A vegetarian menu based on the organic vegetables grown at Hertog Jan's farm is also available.