Menus for every occasion

Group Menu

We offer group menus and drinks packages for groups of 10 or more people. Please send us your choice of starters, main courses and desserts 3 to 4 days before the day of the event. Be sure to let us know if you have any specific requirements such as a walking dinner, brunch, tasting, etc.

Our season menu

Every day, with undisguised pleasure, we offer you a cuisine full of flavors and emotions. Our commitment to you is expressed in tasty and refined dishes, every day. Expect classics from Belgian cuisine, with a unique signature – a fascinating mix of traditional and contemporary approaches.

Take away

We also provide takeaways. Choose your dishes from our menu. Phone us with your order. We will gladly deliver your delicious choices to your home – ourselves, or by Taxi Vert.

About our menu


  • Handmade grey shrimps croquettes 16
  • Vieux Bruges and truffle croquettes 14
  • DUO of grey shrimp croquette and Vieux Bruges and truffle croquette 15
  • Salmon trout ceviche from BIGH, black radish, coconut cream, lime 16
  • Grey shrimp salad, chicory, cress 18
  • Label Rouge salmon tartare, green apple, courgette emulsion with herbs 16
  • Fine slices of marinated beef, Brussels mushrooms “Eclo”, red onion pickles, avocado cream 16
  • White asparagus from Domaine de La Falize, small slow-cooked farm egg, cream of chervil 17
  • Tarte Tatin of white aubergines from BIGH aquaponic urban farm, tomatoes, parmesan, basil emulsion 14
  • Beetroot carpaccio, fresh Belgian goat cheese, coriander, Espelette pepper 13
  • Vitello tonnato with veal millefeuille, little gem, candied tomato 16
  • Frites, frietjes, french fries - Piment d’Espelette 3

Local, fresh, natural & no pesticides

Main courses

  • Salmon trout from BIGH aquaponic urban farm, vegetable tagliatelle, emulsion of peas and almonds 26
  • North Sea plaice fish & chips, thyme, tartar sauce, fresh herbs 24
  • Duo of solettes ‘meunière’ 27
  • Grilled gilthead sea bream, tarragon crust, tian of vegetables, olive oil from the first pressing 25
  • Grey shrimp salad, chicory, cress 26
  • organic “Graines de Curieux” spelt risotto, vegetables, sesame, coriander, spinach shoots 19
  • Fresh ravioli with asparagus, ricotta, ragout of Brussels mushrooms with smoked garlic 19
  • Slow-cooked Pluma Iberico lacquered with herbs, fondant of aubergine and Swiss chard 26
  • Slow-cooked Malines hen, pea and serrano ham crumble, cream of bintje potatoes with truffle 25
  • Grilled veal sweetbreads, greens, light bearnaise 38
  • « The Classic » Angus beef tartare with aromatic oil 21
  • Italian-style Angus beef tartare 21
  • *Grilled Angus beef fillet 33
  • *Angus beef tenderloin 29

Local, fresh, natural no pesticides

*Toutes nos viandes de bœuf sont sélectionnées avec soin et servies avec frites, salade, sauce choron, béarnaise ou poivre vert au choix


  • Salad of strawberries from Domaine de la Falize, elderflower syrup lemon 9
  • Strawberries Melba 9
  • Apple and rhubarb crumble, almonds, hazelnuts, vanilla ice cream 10
  • Le Mess French bun with speculoos, vanilla, caramel 11
  • The café glacé from Le Mess 8
  • Speculoos tiramisu 9
  • Chocolate and hazelnut cake, salted butter carame 10
  • « Dame blanche » with hot chocolate sauce 9
  • « Dame noisette », salted butter caramel 9
  • « Gourmand » of Le Mess 9
  • “Colonel” blood lemon sorbet 13

Local, fresh, natural no pesticides

Le Mess offers you honest, market-fresh cuisine. . It is Chef Antonio’s great pleasure to conjure up tasty, refined dishes
to will grace your plate, every day.

Our priorities? To offer top quality,respect the environment, use the freshest and most local produce as much as possible, ensure a zero-waste approach, and always give priority to vegetables.

Vegetarian or vegan? You are absolutely welcome.