Lunch and dinner menu
Lunch
12.00 to 17.00
A la carte lunch is served in the hotel bar and on the terrace.
Soup of the day
floor bread | butter
Lunch platter
Smoked salmon | dried sausage | olives | Reypenaer | Serrano | country bread | guacamole | hummus
Salad with Heezer goat's cheese
sundried tomatoes | sweet and sour cucumber | lettuce | red onion | Kapellerput honey | country bread | butter
Caprese salad
tomato | basil pancake | olive | mozzarella | basil | sea salt
Carpaccio of beef and seaweed
pesto I country bread I tomato I nut crumble I parmesan | lemon oil
Pulled mushrooms
country bread | lettuce | sweet and sour | cucumber
Croquette
2 pieces | country bread | mustard
House smoked salmon
country bread | lime mayonnaise | cucumber | furikake
Fried eggs
country bread | Reypenaer cheese | Heyde Hoeve ham
Brabant sausage bread
Brabantsch vegan sausage bread
Dinner
We welcome you for dinner between 17:00 and 20:45. Cambium is closed most Sunday evenings.
From Monday to Thursday, our daily-changing menu offers a choice of 2 starters, 3 main courses and a sweet dessert or cheese. At the weekend, the à la carte menu consists of 4 starters, 5 main courses, 3 sweet desserts and cheese. The weekend menu changes weekly.
3-course dinner
Starter or soup | Main course | Dessert
(cheese instead of dessert + €5)
4-course dinner
Starters | Soup | Main courses | Desserts
(cheese instead of dessert + €5)
Starters
Check out the suggestions below
Soups
Check out the suggestions below
Main courses
Check out the suggestions below
Supplement
homemade fries with mayonnaise
Desserts
(cheese board + €5)
Starters
Take a look below at a selection of dishes that have recently featured on our à la carte menu.
soup | chestnut | celery | crème fraîche
Caprese salad | basil pancake | mozzarella | tomato | padano
salmon | smoked | lemon cream | frisée
coppa | crayfish | avocado cream | furikake
Main courses
strudel | mushrooms | rice | vegetables | tarragon sauce
sea bream fillet | potato mousseline | vegetables | white wine sauce
grey mullet fillet | leek | potato | mousseline | mustard sauce
duck breast | roasted vegetables | potato rösti | port sauce
venison steak | celeriac purée | vegetables | basil sauce
Desserts
tartlet | frangipane | nuts | pistachio cream | biscotti ice cream
sticky toffee pudding | chocolate mousse | red berries | pistachio ice cream
Giesser Wildeman mousse | pumpkin purée | pistachio ice cream
cheese | 5 varieties | nut-raisin bread | quince jelly
Created in collaboration with Fromagerie Guillaume, a family-run business in Brabant specialising in exclusive cheeses.