Noble Kitchen

High quality cooking

This modern establishment boasts an extraordinary location: the futuristic clubhouse of Bernardus Golf. Yet, it is not the restaurant of the golf course itself. Chef-owner Edwin Kats and head chef Tom Schoonus serve an Asia-inspired cuisine here. The extensive menu features a vast selection of 'fingerfood', including sushi, sashimi, yakitori, nigiri, and dim sum, all of the highest caliber. Under the guidance of maître d' Jan Fassaert, the staff serves Eastern-flavored dishes, whether straight from the Robata grill or prepared otherwise. Our 'Asian Flavours' menu begins with a fresh hamachi tartare garnished with green apple, radish, hazelnut, horseradish, and sorrel sauce. Sushi and nigiri are also featured; we sample glazed Spanish red prawn, veal tartare with eel, cucumber, and almond, an omelette with avocado and truffle, and tuna tartare with popped pumpkin and dried tuna. Simply finger-licking good. We continue with two fish courses. First, red pike-perch with sea beans, pickled tomato, and a cream of red curry and feta. Next, miso-marinated black cod, also known as sandfish, served with rendang, fried noodles, tuna flakes, and hollandaise. Both dishes are intensely flavorful. The main course of lamb fillet and braised lamb neck is complemented by gnocchi with aged cheese and pumpkin purée with tandoori spices. We pair the meal with a perfectly matched Riesling 'Eisquell' from Battenfeld-Spanier in Rheinhessen alongside the sushi, a Mallorcan white wine from Bodegas Can Axartell with the red pike-perch, and a Pinot Noir 'Löss' from Stefan Meyer in the Pfalz with the black cod. As we gaze dreamily over the rolling fairways in the evening twilight while savoring the divine dessert of strawberry, raspberry, pomegranate seeds, and labneh ice cream, it is pure indulgence on a grand scale.

Noble Kitchen is located on the Bernardus Golf complex, which was named the best golf course in the Netherlands in 2024. Once you drive through the gates, you feel as though you have entered another world, thanks to its overwhelming sense of luxury. Through an impressive glass wine cabinet wall filled with Bernardus wines, you enter the spacious yet atmospheric dining room, which connects to a fantastic terrace overlooking the perfectly manicured greens. SVH Master Chef Edwin Kats and his chef Tom Schoonus prepare dishes with an Eastern touch, making extensive use of the robatayaki, a Japanese style of barbecue. Outdoor cooking and grilling are also done using the Ofyr. The menu features multi-course options, a generous à la carte selection, sushi, and sashimi. We quickly enjoy the sui kau amuse (Chinese dumpling) filled with chicken and Madras curry, topped with curry mayonnaise. This is followed by a yakitori-style chicken thigh with bonito flakes, glazed with charred soy sauce. After these bites comes yet another late amuse: a mini tartelette of curry filled with sweet and sour corn cream and a lime crunch. And then the real meal is yet to begin. Nigiri hamachi made from yellowtail kingfish and sashimi tuna with ginger and grated wasabi serve as the first course. Super-fresh fish, exquisitely prepared. Experienced maître Jan Fassaerts pours an expressive 2022 Grüner Silvaner from Battenfeld-Spanier, Germany, to accompany it. For the main course, grilled turbot on a bed of root vegetable purée, topped with kimchi made from Chinese cabbage and kohlrabi, sea beans, and fried sea beans. The sauce is a kimchi-based beurre blanc. In the glass, a beautiful 2022 Chardonnay IIIB from Jean Claude Mas, Limoux, France. To finish, there is a surprising rice pudding with a popped rice crunch, ice cream made from popped pandan rice, meringue, a red fruit tuile, plus fresh raspberries and strawberries. We slowly watch the sun set.

Spectaculair! Die emotie overvalt je als je hier binnenstapt. En weer naar buiten, het terras op, met sprookjesachtig mooi uitzicht op de kortgeknipte greens van Bernardus Golf. Wat een ambiance, schoonheid, stijl en klasse. Maar laat je vooral niet intimideren door de metershoge glazen wijnkasten. De zwarte brigade van dit Cromvoirtse juweel is en doet heel gewoon, we zitten wel in Brabant hè. De keuze valt op het Asian Flavours-menu. We zijn even teleurgesteld als onze leuke en betrokken gastvrouw Rafke Damen verklapt dat er geen amuses zijn bij dit menu, daartoe dient de uitgebreide kaart met kleine hapjes. Verder blijkt het een goede keuze. De heerlijkheden blijven aan tafel arriveren, vergezeld van lekkere wijnen. Terwijl de zon zakt, genieten wij van gepekelde coquilles met schuim van waterkers en heerlijke ingelegde rettich. Tandoori-kruiding maakt het af. De sushi-chef heeft zich uitgeleefd op een viertal zeer originele en prachtige sushi maki's, met kalfstartaar en paling bijvoorbeeld. Of mini-mais, gerookt lam en abrikoos. Verder gaat het met gegrilde zeeduivelwangetjes met wortel, kokos, pinda en chili-olie. We drinken er wit bij (niet van het arrangement), een heerlijke albariño Terras Gauda uit 2022, knisperend fris maar met voldoende smaak. Het pièce is shortrib met kimuchi, aubergine relish, tempura en een kleine loempia. De eigen jus met Aziatische toets brengt alles heerlijk bij elkaar. De bijbehorende wijn, een Excomungado Douro 2018, Quinta de Vale de Pios, sappig en rijk, voegt daar het zijne aan toe en verhoogt het comfortabele karakter van het gerecht. Noble Kitchen ligt op Bernardus Golf, wat op zich al het golfsummum van Nederland is. In en rond het hoofdgebouw zijn kosten nog moeite gespaard en dat zorgt dat je zwaar onder de indruk bent nog vóórdat je iets besteld hebt. Maar het wordt fijn als je hier komt eten en dat hele prachtige gebouw een paar uur als jouw huiskamer mag beschouwen en gebruiken, inclusief de comfortabele stoelen. De keuken van patron-cuisinier Edwin Kats en chef Tom Schoonus mag zich gelukkig prijzen hier te kunnen opereren. Het is bijna on-Nederlands. Maar dat is in dit geval bepaald geen diskwalificatie.

Noble Kitchen, the sister restaurant of Noble in Den Bosch, is located on the prestigious Bernardus golf course, which hosted the Dutch Open in 2022 and 2023. The interior is modern, featuring large window panels overlooking the luxurious golf course. There is also a view of the very spacious open kitchen. Eye-catching are the tall wine cabinets near the entrance, primarily stocked with Bernardus wines from Californian vineyards, half of which are owned by proprietor Robert van der Wallen. SVH Master Chef Edwin Kats, Chef Tom Schoonus, and Sous Carlo Lago prepare modern French cuisine with Asian influences. There are no amuse-bouches here, but there is an ample selection of finger food, including a Japanese assortment of maki sushi rolls, nigiri sushi, and sashimi. We indulge in sushi with veal tartare, eel, shallot, and almond, and enjoy oysters fines de claire with shallot, dashi vinegar, and lime. What a feast. The turbot pan-fried in butter is accompanied by a velvety beurre blanc, fennel, peas, and artichoke cream. Simple yet well-balanced in flavor, and generously portioned. Sommelier Joost Mengerink pairs it with a French 2021 Jean-Claude Mas III B & Auromon Chardonnay, featuring light citrus notes alongside apple, pear, and apricot. For dessert, there is an apricot cake with apricot cream and vanilla ice cream. Excellent. A lovely dessert wine would have elevated the dish to another level, but unfortunately, one was never served.

Noble Kitchen, Edwin Kats' sister restaurant to Noble in Den Bosch, is located on the prestigious Bernardus golf course, host of the KLM Open. The spacious dining room features a modern and chic design, with large windows overlooking the golf course. Highlights include tall wine climate cabinets and a spacious, fully equipped open kitchen. Chef Tom Schoonus' Japanese-inspired cuisine shines through in the amuse-bouches: carrot krupuk with harissa dip, puffed rice, and cress, alongside sushi with veal tartare, eel, and shallot. What a delightful start! Next, the friendly waitstaff, led by host Jan van Zaad, serves scallops with melted duck liver, passion fruit foam, enoki cream, morels, and furikake. The main course features a lovely Australian bavette steak in its own jus, accompanied by sides of baby corn, roasted romaine lettuce, a blanched tomato, and ratatouille cream—though the vegetables are slightly overcooked. The meat is served separately on its own plate. Sommelier Joost Mengerink pairs it with a fine Pinot Noir from House Bernardus, Monterey County, California—the very winery after which the golf course is named. The dessert is simply outstanding: a small cake made from sticky pandan rice, served with goat milk dulce de leche, red berries, basil oil, goat dairy, and a meringue infused with pink peppercorns. Absolutely delicious! Now I just need to learn how to play golf.