Menu 04 · 17 July 2026

A menu written in the present tense.

Morrow serves one seasonal menu in the evening and a shorter expression at lunch. The dishes below are current, not illustrative.

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Two cooks plating dishes together at the pass

A seasonal tasting menu arranged across pale ceramic plates

Wednesday–Saturday evening

Morrow menu

€128

Seven courses with opening bites and bread service.

Friday–Sunday afternoon

Long lunch

€72

Four courses drawn from the current evening menu.

An intimate restaurant table beside a blue banquette

Wine or alcohol-free

Pairings

€69 / €49

Available by the full menu or glass by glass.

Current dishes

High summer at Morrow

Our menu changes when a boat, field or preserving jar asks it to. This edition was updated on 17 July 2026.

First tastes

A quiet opening from the coast and the garden.

A cook adding the final detail to a plate — Opening bites · prepared at the pass

North Sea oyster

green strawberry, lovage and cultured cream

Young leek

smoked mussel, rye and sea herbs

Tomato water

currant, basil seed and rose vinegar

Garden

Produce gathered within a morning’s drive of the dining room.

Leeks and carrots at a local produce market — Garden · produce gathered close to home

Courgette flower

sheep’s curd, broad bean and marigold

Charred beetroot

blackcurrant wood, horseradish and fresh walnut

Sea & field

The main sequence changes with the boats, growers and weather.

A delicately plated fish course finished with fresh herbs — Sea & field · the main savoury sequence

Line-caught brill

white asparagus, verbena and brown butter

Texel lamb

summer cabbage, elderflower capers and roasting jus

Aged duck

+ €18

cherry, smoked onion and mustard leaf

Sweet

Dessert follows the same low-waste, seasonal rhythm.

A fruit dessert with red sorbet on a ceramic plate — Sweet · fruit, grain and herbs

Gooseberry

woodruff, buttermilk and sunflower seed

Dutch strawberry

fig leaf, hay cream and buckwheat

Good to know

Before your table

Dietary guidance

A vegetarian version is available with 48 hours’ notice. Because the kitchen works with a single menu, vegan and fully dairy-free menus are not available at this time.

Children

Guests aged twelve and above are welcome for the full menu. For Sunday lunch, please contact the team about younger guests.

Cancellation

Tables may be changed or cancelled without charge up to 48 hours before the reservation. Later changes may incur €65 per guest.

Reserve for this menu