Hey there!
Eppo offers a simple menu focussing on seasonal and consciously sourced, quality ingredients.
Expect no-nonsense cooking with a creative take on classic techniques. We change our menu sporadically, as we cook with the seasons and take inspiration from what’s around us.
Whether it’s a quality piece of meat or the best veg the season has to offer, sustainability and low-impact produce are an important aspect of our kitchen. Every care and attention to detail goes into a thoughtful menu to provide you with quality proteins as well as vegan dishes.
Let our chef decide for you and ease in with a tasting menu or take matters into your own hands and go à la carte. Both directions have a fully vegan option.
So, whether you choose meat, fish or vegan, you’re in equally good hands.
Menu
lunch menu I 35 pp I 2 courses
vegan lunch menu I 32 pp I 2 courses
chef’s choice menu I 59 pp I 4 courses
vegan chef’s choice I 56 pp I 4 courses
à la carte
red perch • anchovy • seabuckthorn 21
white asparagus AAA • peanut • lemongrass • green strawberry VG 21
yellow beet • aguachile • basil VG 17
steak tartare “eppo” 18/25
tubetti • oxtail ragu • parmesan espuma 19/24
lamb • fennel • peas • ramson 31
red gurnard à la nage • saffron • spring veg 29
artichoke heart • sauerleek BBQ • peas VG 26
entrecôte • savora bearnaise • triple cooked fries • salad 39
sourdough • roasted leek butter 6
snacks
Irish Mor oyster • horseradish • citrus 1pc 6
mushroom karaage • basil • green curry VG 11
chicken skewer • puffed amaranth 2pcs 8
potato sandwich • smoked sardine • crème fraiche aïoli 2pcs 9
desserts
pavlova • rhubarb • almond • hibiscus 12
pineapple • coconut crémeux • passion fruit VG 12
cabriolait Hinkelspel • roggeverdommeke • apple compote 12
pairing I 33 pp
non-alcoholic pairing I 29 pp