Kasteel van Ordingen proudly welcomes Arne Beirinckx as the new chef of Restaurant Aurum.
Chef Arne Beirinckx takes you on a gastronomic journey where individuality, creativity, and authenticity come together.
Inspired by the North Sea and the Eastern Scheldt, he presents refined dishes that tell a story. A distinctive and well-thought-out cuisine that perfectly complements the glorious castle salons in which guests are welcomed. Enhanced with subtle herbs, citrus, and as many local influences as possible, he creates an unforgettable experience full of pure flavors.
yogurt, almond, kaffir, “leche de tigre”
butternut pumpkin, vadouvan, tomato, lovage
leeks, kohlrabi, “Bordier” beurre blanc
*supplement “Connoisseurs Imperial Heritage” caviar: €20
XO vinaigrette, pointed cabbage, charred celeriac, sea buckthorn
fermented shallot, beetroot, buckwheat, parsnip
70% chocolate, pecan, salted caramel, black lime
4 courses €95
6 courses €125 (*)
Wine pairing €50 | €75 (*)
Business lunch (weekdays only – 3 courses) €58
Please note that the same menu will be served per table.
Cheese instead of dessert: supplement €12
Cheese: supplement €22
A vegetarian alternative is available upon request; please mention this when making your reservation.
Please note that we cannot accommodate all dietary requirements and therefore do not offer fully vegan dishes.
yogurt, almond, kaffir, “leche de tigre”
€34.00butternut pumpkin, vadouvan, tomato, lovage
€40.00leeks, kohlrabi, “Bordier” beurre blanc
*supplement Connoisseurs Imperial Heritage caviar: €20
XO vinaigrette, pointed cabbage, charred celeriac, sea buckthorn
€46.00fermented shallot, beetroot, buckwheat, parsnip
€59.00“Connoisseurs Imperial Heritage” caviar
celeriac, parsley, pointed cabbage, choron sauce
autumn truffle, Jerusalem artichoke, chanterelles, Périgueux sauce
€63.0070% chocolate, pecan, salted caramel, black lime
€19.00selection affinaged by Van Tricht
€22.00
Lunch: Wednesday to Friday and Sunday from 12:00 to 13:30
Dinner: Wednesday to Saturday from 19:00 to 20:30
Annual leave
From December 22 to 30