Bubbeldiner op vlotten

A unique experience! Table lender on the large pond in the park! Bubbles up to eight people can enjoy brunch, lunch or dinner on a raft from Thursday evening October 1 to Sunday evening October 4.



In collaboration with the local caterers Lieven Dujardin and Yves Cousin @Dill d´Ycov, the Leisure Service spoils the participants with numerous delicacies in a beautiful setting. Discover the menus here. The associations make sure that no one gets thirsty while floating on the water.

Reserve quickly!


From 11 September you can click here to our webshop to make a reservation.

Advance reservation is required. The search term in the webshop is: bubble dinner.

With your bubble of 4, 6 or 8 people you can opt for:


a dinner on Saturday afternoon (12-3pm) or on Thursday, Friday, Saturday or Sunday evening (6-9pm). Music by Sibe Chau (guitar, Thursday), Kurg Bertels (saxophone, Friday), Sevak Avansyan (cello, Saturday), Fien Van Damma (cello, Sunday);

a lunch on Friday afternoon (12-3pm), music by Ewout Lehoucq (vocals, double bass);

a brunch on Sunday afternoon (11 a.m. - 3 p.m.), music by Hannelore Vanderelst (guitar).


Your reservation is only final after payment. Keep your bank card at hand. If the weather conditions do not allow this activity to take place, an alternative date will be sought.

price


dinner: 50 euros per person, excluding drinks, including experience on the water

lunch and brunch: 35 euros per person, excluding drinks, including experience on the water


More info?

Coordinator Events

Contact and opening hours


Leisure Service at Municipal Square 39

1560 Hoeilaart

Directions

Phone:

02 657 05 04

E-mail address:

leisure@hoeilaart.be

our menu from Friday evening and Saturday afternoon:


Cold starters:

Chawanmushi with smoked eel, algae, peas and mash

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Bouillabaisse puree with quinoa, lentils and sage

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Flax whiting, combava, lovage and beetroot Warm


main dishes:

Lamb with autumn barigoule, Guinea pepper and thyme potatoes

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Young wild boar with figs and galanga

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Candied pheasant with chicory and kohlrabi


Dessert:

Blonde chocolate with basil and roasted almonds

-

Panna cotta scented with green tea and cassis

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