Responsible sourcing for shared pleasure

from
our farms our
farms

to our table
Ferme des Rabanisse
Rue des Rabanisse, 1 - 5580 Rochefort
Ferme Magerotte
Rue de Lahaut, 11 - 6950 Nassogne

‘‘Producing our own ingredients connects

us directly with the realities of farming
and the time it takes.’’

We attach great importance to producing our own food, as it

enables us to guarantee both quality and taste. When we are unable
Our vegetable grower and livestock farmer Jean-Charles and his
to supply all our ingredients, we give preference to local artisans and
team grow fruit, vegetables and herbs and raise Parthenais cows,
producers.
Duroc pigs and laying hens in an animal- and environmentally
friendly way. They also produce artisanal honey.
As we believe pleasure is for sharing, we don’t serve starters and
mains, but a series of small plates we encourage people to share and
Sébastien and his own team of butchers and charcutiers take over
explore a range of cross-cultural flavours.
from Jean-Charles to process our meats and manufacture our
famous Ardennes cured meats.
Interesting in finding out more about our project and our producer
partners? Take a look at the last page of this menu!
first things cocktails

first
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COCKTAIL TERO our seasonal house cocktail 13.00

VENEZIANO SPRITZ Aperitivo Naturel Veneziano, Prosecco, orange 13.00
BOBBY’S GIN lemon, cloves 13.00
GIN APOTEK Belgian organic flavoured gin 13.00
STORM THE BEET Dada Chapel Brhum, ginger beer, lime 13.00
MOSCOW MULE Patato vodka, ginger beer, lime 13.00
HUGO Prosecco, fresh mint, elderflower syrup, lime 13.00

snacks (v) = vegan

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beers and cider
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HUMMUS OF THE DAY with home-made zaatar (v) 6.00 GRAIN AGAIN lager (33cl) 3.50
* soy, nuts, sesame, coconut, garlic

CURED MEATS FROM OUR FARM aged for 12 months, piccalilli 10.00 LOCAL BEER of the day (33cl) 5.00
* onion
WIGNAC CIDER natural / rosé (33cl) 5.00
SCAMORZA CHOUX PASTRY brazil nut pesto (v) 8.00
* gluten, lactose, nuts, egg, garlic

BOLINHOS DE BACALHAU tartar sauce 10.00

* gluten, fish, egg, mustard, garlic, onion

HOME-GROWN VEGETABLES TEMPURA with house dressing (v)

* soy, garlic, onion, gluten
8.00 wines by the glass
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white
LOIRE | DOMAINE LA GRANGE TIPHAINE Trinqu’âmes 2022 7.00
LOIRE | SUR LE FORT Sancerre 2020 9.00
SUD OUEST | DOMAINE LABALLE Les Sables Fauves 2021 6.00

soft drinks
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LANGUEDOC | AUDE PREJUGES Maison Ventenac 2021
red
7.00

JUICE OF THE DAY seasonal vegetables & fruits, home-made 6.00 LANGUEDOC | CHÂTEAU DE CAZENEUVE Pic Saint Loup 2020 8.00
VERGER DE LA CHISE FRUIT JUICE apple / apple & pear 3.50 BORDEAUX | DOMAINE DE PEYROU Colombe de Peyrou 2019 6.00
TERO LEMONADE lavender syrup, lemon 5.00 ITALIE | BARDOLINO TENUTA LA CÀ Dritto 2021 7.00
KÉFIR KULT naturally sparkling beverage made from kefir seeds, ginger and rosemary 5.00 rosé
SMILE KOMBUCHA naturally sparkling tea-based beverage 5.50 PROVENCE | DOMAINE DE SULAUZE Pomponette 2021 7.00
GINGER BEER ginger based sparkling beverage 5.00 ESPAGNE | LA BODEGA DE PINOSO Vergel 2021 6.00
BRU WATER still / sparkling (25cl | 50cl | 1l) 3.50 | 5.00 | 8.00 bubbles
PERFUMED WATER basil / blackcurrant / peppermint (50 cl | 1l) 5.50 | 9.00 CHAMPAGNE ROBERT BARBICHON 4 cépages 13.00
MOCKTAILS on request PROSECCO MATILDE Superiore DOCG 10.00
our Our cuisine showcases each product
lunch 21
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plates
individually, whether animal or vegetable. VEGETARIAN
vegetables, cereal, legume (v)
Depending on your appetite, we advise or
you to order 5 to 7 plates for 2 people. MEAT
vegetables, cereal, meat from our farm

(v) = vegan | (up) = unpasteurized | «So’Bake It» gluten-free bread is available on request

oyster parthenais
mushroom 15
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kohlrabi 13
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stracciatella 16
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veal 18
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risotto, black garlic (v) marigold, shimeji, pumpkin (v) rocket pesto, focaccia, kalamata olive, vitello tonnato style
almonds (up)
.......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... ..........................................................................................................................................................
* nuts, onion, garlic, soy, celery * nuts, garlic * garlic, gluten, nuts * fish, egg, gluten

red yellow parthenais duroc

onion 15
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turnip 14
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beef 19
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pork 18
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tatin style, sherry, kampot pepper, as ravioli, ricotta, cashew nut tagliata, smoked parsnip, shiitake pickles tonkatsu style, kimchi, teriyaki sauce
cashews and red curry (up)
.......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... ..........................................................................................................................................................
* onion, lactose, gluten, nuts * nuts, lactose, coconut, garlic * soy, nuts, garlic * soy, gluten, garlic, egg, onion, sesame

fish of
pak choi 14
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63° egg 14
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scallops 17
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the day 19
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lemongrass, lovage, gomasio, peanuts (v) salsify, hollandaise, brioche bread raw, chicory, citrus, timut pepper parsley root, rice vinegar, horseradish

.......................................................................................................................................................... .......................................................................................................................................................... .......................................................................................................................................................... ..........................................................................................................................................................

* nuts, celery, coconut, sesame, peanut, onion * egg, lactose, gluten * mollusc, nuts * soy, gluten, mustard, egg, fish
finishing coffees
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touch
RISTRETTO houseblend ‘Or coffee’ 3.50
ESPRESSO houseblend ‘Or coffee’ 3.50
DOUBLE ESPRESSO houseblend ‘Or coffee’ 5.00
LUNGO houseblend ‘Or coffee’ 3.50
CAPPUCINO houseblend ‘Or coffee’ with cow’s or non-dairy milk 5.00
IRISH / ITALIAN COFFEE whisky / amaretto, espresso, cream 14.00

lime 12
teas
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tartlet, meringue, verbena GREEN TEA WITH FRESH MINT 5.50

GENMAICHA YUKIHIME ‘cha-hû-thé’ green tea with puffed rice 5.00
.......................................................................................................................................................... PRECIOUS SLIM TIME ‘cha-hû-thé’ green tea and maté 5.00
* egg, lactose
MASALA BLACK ‘cha-hû-thé’ black tea 5.00
CHILL-OUT ‘cha-hû-thé’ oolong with notes of dried fig 5.00

infusions
chocolate
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11 DETOX INFUSION ginger, lemon and honey from our farm 5.00
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quince jam, pecan crumble, MADAGASCAR ‘cha-hû-thé’ rooibos flavoured with dates and Madagascar vanilla 5.00
pecan caramel (v) DIGEST TIME ‘cha-hû-thé’ infusion of fennel, anise, cumin and nettle 5.00
.......................................................................................................................................................... CITRUS MOON ‘cha-hû-thé’ lemon infusion 5.00
AFTER MISTRAL ‘cha-hû-thé’ infusion of thyme, verbena, rosemary and lavender
* nuts
5.00

liqueurs and spirits

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BRHUM Dada Chapel Gand (4cl)

cheesecake
10.00
12 WHISKY Belgian Owl (4cl) 12.00
BELGIAN LIMONCELLO 2240 Social Club (4cl)
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8.00
walnut nOk, pear, dulce de leche
BELGIAN AMARETTO Noblesse (4cl) 8.00

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FRIMAS D’ARDENNES Winter apple nectar (4cl) 8.00
* nuts, coconut HIERBAS DE LAS DUNAS Wild herbs from the North Sea (4cl) 8.00
ending our

word(s)
farming projet
Find out more about the way in which we grow our organic
vegetables and raise our own livestock in natural pastures.

Our restaurants are part of the Tero Group, which offers team-building
activities, event venues, lodges, sports clubs and the organisation of
major sporting events. our
What do they all have in common? The ability to provide you with shop
memorable experiences and generate authenticity through sharing! Enjoy a further gastronomic experience by visiting the restaurant
www.tero.be shop, where you can purchase some of our products.
These are also available online.
our
restaurants
tero restaurant SAINT-GILLES
Rue Saint-Bernard, 1 - 1060 Brussels
tero restaurant BIERGES
our
Rue de Champles, 56 - 1301 Wavre workshops
tero h17 We organise cookery and well-being workshops several times a
Rue du Nord, 17 - 2229 Luxembourg month. Scan this code to subscribe.

our partner
producers
fruits and vegetables : Ferme des Rabanisse, Ferme des Peupliers our
meat : Ferme des Rabanisse, Ferme Magerotte venues
fish : BIGH (aquaponic farm) Do you require a venue for an event, seminar or team-building
exercise? Our restaurants have fully equipped, modular meeting
dairy products and eggs : Bella Puglia, La fromagerie du Gros Chêne
rooms.
shoots : ECLO, Symbiose

spices : Ingrédients du Monde

dry goods : So’ Bake It, Bio Naturel, nOk, Pain de François, Vajra