2 Fools and a Bull - Gourmet Studio
Erwin Hüsken
Executive Chef
Welcome to 2 Fools and a Bull, a dining experience you will never forget.
Seated at a U-shaped bar, 17 guests will dine together in ultimate comfort. Fool #1, Rick, will guide and serve you a 5 ½-course menu and an exquisite wine pairing through the night, while Fool #2, Erwin, will create the most surprising, flavorful and beautifully presented dishes. Prepare for an exclusive evening out where you can think and eat outside the box.
[ 5 ½-COURSE DINNER ]
Price per person: 110.00
— with regular wine pairing (5 glasses) 180.00
— with premium wine pairing (5 glasses) 230.00
The Concept
The 5 ½-course surprise tasting menu is prepared by Fool #2. Tell them about your food restrictions upon arrival, then be prepared for an exciting, exclusive dining experience. There are short breaks between each course.
The Food
Fool #2 creates the most exciting, flavorful and beautifully presented dishes.
The Wine
Fool #1 offers two optional choices of wine pairing by the glass. A regular and a premium wine pairing. Both pairings include five glasses.
The Welcome, the In-Between, the End
Dinner includes champagne upon arrival, and lemon-champagne cocktail mid-meal.
The Experience
The 2 new fools have more than 40 years combined experience in fine dining establishments all over the world.
Foolish Rules
No kids, no drunks, no vegetarians, no phones, no kidding!
[ SAMPLE OF OUR MENU ]
Tuna Tataki
wakame salad, pickled red onions, cherry tomatoes, orange segments, croutons, cilantro mayonnaise, soy-sesame dressing, cilantro cress
—
Crab Cake
Thai pineapple salsa, pickled cucumbers, pickled red onions, Dutch herring caviar, sweet chili mayonnaise, green coral tuile, red amaranth cress
—
Peruvian Sea Bass Tiradito
sea bass marinated in ají amarillo sauce, sweet potato, cancha, choclo corn, red onions, avocado, quail egg, cilantro microgreens
—
Spiced Lamb Chops
raisin couscous, harissa ratatouille, sun-dried tomatoes, arugula, Lebanese yogurt dressing
—
Smoked salmon
potato blini, crème fraîche with Dutch herring caviar, scrambled egg, borage cress, crouton with crème fraîche, red onions, capers and parsley, chive oil
—
Picanha
pata negra ham, truffle risotto, garlic spinach, arugula, Sud’n’Sol tomatoes, red wine reduction, pesto dressing
—
Sous-vide Hanger Steak
corn salad, -18 degree egg yolk, crouton longue, truffle sauce, candied bacon, chimichurri, arugula
—
Grilled Flat Iron Steak
spiced oven potatoes, curry pumpkin, hoisin-glazed Brussels sprouts, bulls blood cress, garlic-parsley oil, red wine-vanilla sauce
—
Herb-crusted Beef Tenderloin
potato gratin, bacon-wrapped date stuffed with blue cheese, garlic green asparagus, red wine-rosemary sauce, parsley oil
—
Vanilla Cheesecake
pineapple compote, physalis, coffee syrup, sugared nuts, salted coral cookie, basil-lime microgreens, walnut ice cream
—
Chocolate Lava Cake
strawberries marinated with saffron, pop rocks, vanilla sauce, popcorn shoots, banana ice cream
Dinner: 7:00 to 11:00 p.m.,
Monday to Friday
Dining: Indoors
Serving: Dinner
Attire: Elegantly casual
