NATIVETAKE OUTLUNCH/APERO/COMFORTFOOD Tuesday-Sunday 11.30h-18h Muntstraat 8-2000 AntwerpenORFind us on UberEats and Takeaway.com
Native is an organic restaurant with a focus on local, seasonal and sustainable products.
Breaking away from the traditional concept of meat or fish accompanied by some greens and putting the spotlight on seasonal vegetables instead, our dishes do not follow demand, but rather what nature can offer us. In that same philosophy we highly encourage the concept of sharing is caring, experience-, drink- and foodwise.
No wonder that you’ll be able to find natural and full flavour in all our dishes. In accordance to our own philosophy, we work with trusted and local suppliers. From time to time we can even put our hands on a fantastic harvest, exclusive local fishes or unconventional meat. You will also feel this in our beers and wine-list which changes very often due to limited batches and bottlings.
#DENDAGSCHOTEL
Dagelijks take out gerecht
Dinsdag: Hutsepot
Woensdag: Gehaktbrood met krieken (optie vegan)
Donderdag: Saltimbocca van kip, ham en salie met aardappel-wortel-gratin
Vrijdag: Tarbot in kruidenkorst, pommes fondants, schorseneren, groene boontjes en parmezaanjus
Zaterdag: Risotto met aardpeer, prei en hazelnoot
Zondag: Vegan Witloof in den oven
MENU
LUNCH
Soep met brood/Soup with bread Brioche met omelet, sla en srirachaBrioche with omelette, lettuce and sriracha Brioche met gepocheerde zalm, zure room en boerenkoolBrioche with poached salmon, sour cream and kale Brioche met pulled pork, gepekelde groentjes en mirin-sesam-sausjeBrioche with pulled pork, pickled veggies and mirin-sesame-dip Brioche met gemarineerde oesterzwam en zilte pestoBrioche with marinated oyster mushroom and seaweed pesto Brioche met porkstrami, knolselder en linzenBrioche with porkstrami, celeriac and lentils
#DENDAGSCHOTEL
Daily take out dish
Tuesday: Hotpot with seasonal vegetables
Wednesday: Meatloaf with cherries (vegan option)
Thursday: Saltimbocca of chicken, ham and sage with potato-carrot-gratin
Friday: Turbot, herbal crust, pommes fondants, green beans and salsify
Saturday: Risotto with jerusalem artichoke, leek and hazelnut
Sunday: Chicory with celeriac (vegan)
