Restaurant
The venue has always been a place where products and people came together, which you can still experience in our cuisine. Honest, carefully selected ingredients and worldly flavours grace our menu, inspired by vibrant cities all over the world.
A menu curated by Chef Chesney Verschueren.
Feel like tasting the Fiera experience for lunch or dinner?
We serve a pure cuisine: recognizable ingredients in light and healthy dishes, with influences from all over the world.
Starters
Iveragh x Oysri Oysters 31
6 pieces – lemon – mignonette
Lima x Ceviche 34
Sea bass – leche de tigre – radison – chili – mint – red onion
Anchorage x Koningskrab / KingCrab served two ways 60 / 120
Panciotti – snow crab – ponzu – edamame – beurre blanc
Roma x Vitello & Saku 29
Anchovy – aged parmesan – tuna cream – extra virgin
Mexico City x Tuna 36
Saku – stracciatella – truffle – tortilla
Zeebrugge x Shrimp croquette 30
Hand-rolled – remoulade – organic lemon – parsley
Algarve x Gamba Rosa 35
Crudo – kaffir – fennel flower – oyster mayonnaise – tarragon
Nice x Artichoke 21
With French dip sauce
Lissabon x Picanha 32
‘Rosbief style’ – sweet pepper – pesto espuma – oregano
Fiera provides a unique restaurant and bar experience where honest cuisine
and all-day hospitality take central stage.
Mains
Dublin x Filet Pur 55
Tagliata – taleggio – cherry tomato – bell pepper chimichurri – reduced balsamic jus
Ottawa x Lobster (whole lobster to share) 60 / 120
Ravioli – burrata – lime – fennel – lobster espuma
Ostend x Cod 46
Potato mousseline – young spinach – beurre blanc – hand peeled grey shrimps
Florence x Tagliatelle 44
Mushroom – winter truffle – duxelles – parmesan
Montpellier x Veal 49
Filet pur – grilled asparagus – wild garlic puree – cevenne – roasted garlic compote
Cannes x Redfish 49
Grean pea – broad bean vichyssoise – green pods – sweet potato – dill oil
Paris x Steak Tartare 35
Cabbage lettuce – hand-cut fries
Chicago x Rib Roast 125 (2p)
Summer vegetables – two sauces – hand-cut fries
Napoli x Vongole 41
Linguini – garlic – white wine – red chili – bottarga
Desserts
Fiera x Dame Blanche 16
Vanilla – chocolate – spices
Paris x Millefeuille 18
Raspberry – rose water – lavender honey – pistachio
Anatolia x Cherry & Chocolate 19
Cremeux – cherries – dark chocolate – forest fruits – cocoa
Havana x Cuban Sigar 20
Chocolate mousse – whisky – rum – pineapple – coconut sorbet
Melbourne x Pavlova 19
Red fruits – coulis – vegan meringue – Apple/basil sorbet
Arras x Cheese Selection 27
Brioche – van Tricht – honeycomb – mostarda
Venice x Tiramisu 15
Amaretto – mascarpone
Hoogstraten x Strawberry & Rhubarb 19
Strawberry – rhubarb – yoghurt – white cocolate – mango tea
Tasteful Encounters
This menu with global flavours and seasonal products forms the perfect introduction to the Fiera cuisine. Discover our equally delicious plant-based menu here.
Tasteful Encounters Dinner – Starting from 18h00
4 courses € 86
*5 courses € 96
WEEKDAYS
2 gangen / 2 courses € 49
Voorgerecht / Hoofdgerecht
3 gangen / 3 courses € 59
Voorgerecht / Hoofdgerecht / Dessert
4 gangen / 4 courses € 59
Voorgerecht / Tussengerecht / Hoofdgerecht / Dessert
WEEKEND & HOLIDAYS
3 gangen / 3 courses € 68
Amuse
Oester
Voorgerecht / Hoofdgerecht / Dessert
4 gangen / 4 courses € 80
Amuse
Oester
Voorgerecht / Tussengerecht / Hoofdgerecht / Dessert
Tasteful Encounters #4
Gamba Rosa – Crudo – kaffir – fennel flower – oyster mayonnaise – tarragon
Picanha – ‘Rosbief Style’ – sweet pepper – pesto espuma – oregano
*Open Ravioli – Langoustine – ear of wheat – asparagus foam – lemon balm
Veal – Filet Pur – grilled asparagus – wild garlic purée – cevenne – roasted garlic compote
or
Redfish – Green pea – broad bean vichyssoise – green pods – sweet potato – dill oil
Strawberry & Rhubarb – Strawberry – rhubarb – yoghurt – white cocolate – mango tea
