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: 130.00
— with regular wine pairing (5 glasses) 200.00
— with premium wine pairing (5 glasses) 260.00
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
HOURS
Dinner:
Mon-Sun: 7:00 p.m. to 11:00 p.m.
INFO
Dining: Indoors
Serving: Dinner
Attire: Elegantly casual
