wicked grounds
We are happy to be a socially conscious operation! Our ultimate goal is to create the most healthy and delicious “full circle” menu whereby we eliminate food waste for a better environment and for the future of our planet. In order to “close the loop” we offer you inspired menu ideas which showcase the types of dishes you can expect. Therefore, please mind that what we offer on a daily basis is subject to change based on the availability of premium fresh local ingredients.
STANDARD FULL DAY
MEETING PACKAGE
WICKED GROUNDS ARRANGEMENT | EUR 19,50 p.p.
– Organic Coffee & Cappuccino
– Organic Tea
– Sparkling, Still and Fruit Waters
– Variety of Sparkling Refreshing Drinks
10:00 morningbreak with a Natural Power Plate, for example with:
– Seasonal fruitbowl
– Little Power Smoothies
– Tony Chocolonely Chocolate – Granola Bars
15:30 afternoonbreak with a Energy Snack Plate, for example with;
– Little Healthy Shots
– Healthy Snack Dips
– A Savoury bite
4-hours with one plate EUR 11,50 p.p.
ORGANIC VEGETARIAN LUNCH | EUR 15,50 p.p.
– Seasonal Soup:
(Oven Roasted Tomato, Lentil Curry, Thai Pumpkin, English Pea, Potato and Rosemary, Broccoli and Blue Cheese & Corn Chowder)
– Freshly Baked Bread with a Selection of 4 Sandwich Fillings:
(Hummus, Guacamole, Dutch Farmers Cheese, Egg Salad, Mushroom Pate, Vegan Pastrami, Tomato and Olive Tapenade, Baba Ganoush & Pulled Jack Fruit)
– A Selection of 3 Seasonal Healthy Salads, including a Wicked Grounds Green Salad:
(Coleslaw, Beetroot and Feta, Lentil with Rhubarb, Caprese, Roasted Seasonal Veggies, Cauliflower with Shaved Almonds, Classic Wedge, Wicked Grounds Kale Caesar Salad, Carrot and Orange & MexicOrgan Bean)
AN EXTRA GOOD
START OF YOUR DAY
SWEET WELCOME | EUR 4,50 p.p.
A Selection of Homemade Baked Goods
EASY BREAKFAST | EUR 15,50 p.p.
Fresh and Healthy Breakfast Jar Selection of Baked Goods Fresh Orange Juice
EXTRA BREAKFAST ADD-ONS
– Fresh Fruit salad + EUR 4,00 per person
– Warm Savoury Item + EUR 4,50 per person
HOMEMADE FRUIT SMOOTHIE | EUR 3,50 p.p.
Seasonal fruit, for example:
– Strawberry and Basil
– Summer Berries
– Cantaloupe and Mint
– Mean Green (spinach, avocado, kiwi and apple)
– Banana and Pineapple
EXTRA LUNCH ADD-ONS
– Fresh Juice + EUR 3,00 per person
– Fish Supplement + EUR 5,00 per person
– Meat Supplement + EUR 5,00 per person
– Extra Warm Dish + EUR 6,00 per person
LET’S EVALUATE THE DAY
…WITH SOME SMALL BITES
MEZZE PLATE | EUR 8,50 p.p.
Inspired by Middle Eastern Flavours. Hummus, Olives, Sun-dried Tomato, Roasted Aubergine, Artichoke and Flat Bread
CRUDITEE | EUR 8,50 p.p.
Inspired by Provence. A selection of fresh seasonal Vegetables cut into batons served with a Citrus Herb Aioli and Hangop
CLASSIC CHEESE PLATE | EUR 10,50 p.p.
Inspired by Wonderful Dutch Farmers: A selection of 4 classic Dutch Cheeses served with homemade Pickles, Onion Jam and Fruit Bread
– Fish or Meat Supplement | + EUR 5,00 per person
AND VEGAN CANAPE BITES?
JAPANESE:
Congee chips topped with congee (corn and spring onion inside), pickles, furikaki and goa cress
Congee chips topped with congee (corn and spring onion inside), pickles, furikaki and goa cress
MEXICAN:
Crouton with sriracha mayo, a slice of avocado, asian slaw and a green cashew crumble.
GREEK:
Cucumber cup with dill hangop, onion jam, dried tomato and a kalamata crumble.
HUMMUS:
Tandoori aubergine roll filled with hummus.
MOROCCAN:
Garlic crouton topped with carrot/Ras el Hanout puree, samphire, watercress and pickled carrot.
BEETROOT:
Roast beetroot slice topped with a slice of apple, balsamic glaze, chive baton, candied walnut crumble and nori.
CAULIFLOWER:
Baby gem leaf filled with chipotle dressing, radish, roast cauliflower, broccoli and tempeh bacon.
UMAMI:
Quinoa cracker with XO sauce, roast courgette, toasted seeds and watercress.
MINI OVERNIGHT OATS (SWEET):
A miniature portion of overnight oats served in a small glass jar
RAW CAKE (SWEET):
Small squares of a seasonal raw cheese cake.
PEANUT BUTTER SQUARES (SWEET):
Small squares of a peanut and chocolate fudge.
– Price per bite | EUR 2,75
– 5 bites, surprise by our Chef | EUR 13,75
– Fish or Meat bite | EUR 5,00 per bite
SIT DOWN DINER
3 COURSES | 37,50 p.p.
Wicked Grounds seasonal fresh salad featuring the best nature has to offer plus pickles, ferments and a signature dressing
Roast king bolet with spinach and seaweed cream
Glazed carrot with sweet and sour carrot, tarragon and almond crumble
Asparagus, egg, Potato and chivesJerusalem artichoke with miso and pickles
Dessert of the Season
Dessert of the Season
EXTRA SIT DOWN DINNER ADD-ONS
– Each additional dish is + EUR 10,- per person, per course
– Fish or Meat supplement +EUR 5,- per person, per course
EASY DINER
FOOD STATION | 24,50 p.p.
A selection of example dishes that we would serve on
a food station:
– Cauliflower and Kale Mac N Cheese
– Smoked Tofu and Mushroom Barleyzotto
– Lentil Shepherds Pie
– Seasonal Roast Veggies
– Wicked Grounds Seasonal Salad
– Dessert of the season
– Dessert of the season
EXTRA EASY DINNER ADD-ONS
– Fish or Meat supplement +EUR 5,- per person, per course
WALKING DINER
DINNER 5 COURSES | EUR 37,50 p.p.
A selection of example dishes that we would serve:
– Mushroom tartar with kale chips and kombu dressing
– Caprese of cherry tomatoes with Burrata and raisin bread crumble
– Cauliflower 3 ways
– Beetroot, raspberry, watercress and nori
– Pumpkin Burek with celeriac remoulade
– Bitter greens with herb sauce
– Bitter greens with herb sauce
EXTRA WALKING DINNER ADD-ONS
– Each additional dish is + EUR 10,- per person, per course
– Fish or Meat supplement +EUR 5,- per person, per course
Guillem Francis
The Head Chef
Head Chef Guillem Francis, developed his love for food and cooking early in life. At the age of thirteen he was already working at a family friend’s African-Caribbean restaurant, in his hometown Sheffield, England.
After a number of years working in various cuisines, he steered to fine dining working at Restaurant Bloesem and with Chef Cassidy Hallman at the Pulitzer Hotel.
He cooks local, seasonal food with big flavors. He has a strong focus on a plant-centric cuisine exploring a wide range of techniques from fermentation to open fire cooking. He takes his inspiration from his wealth of knowledge gained from all the kitchens he has cooked in over the last 20 years, blending style and flavor.
Chef Guillem is helping us create this movement and prove we can have bold, unique flavors in a more sustainable, healthier and plant-centric culinary style. Inspired globally but sourced locally.
