Menu's

Impression Menu's

Chef's Signature

Red gurnard
'Escabeche' razor shell, sugar snaps, lovage, tomato, quinoa and pancetta

or

Shavings of Duck liver
confit, beetroot, raw macadamia nuts, Lady's blue cheese from Nooitgedacht, pear molasses

Poached Dutch cultivated oysters 6/0
Veuve Clicquot Ponsardin Champagne, Lardo di Po and butter lettuce


'Pommes Tsarine' (10 grams)


Scallops
smoked couscous, celeriac, black pudding, apple, fresh hazelnuts and jus of raw sauerkraut 


White truffle and cod
crosne, egg yolk, chervil, Olorosso Sherry sauce 

or

Sweetbreads 
garden snails, zucchini, pumpkin, physalis, roasted onion and Savora mosterd 


Anjou pigeon 'Imperial'
five spices, young carrots, horseradish, sauce made of the bones and dried apricots 

or

Japanese Wagyu Gumna A4
entrecôte, pointed cabbage, Jerusalem artichoke, Shimeji mushrooms, jus of Dashi Vinegar and fermented garlic
Supplement at 45.00 per person


International cheeses
Your choice from our selection 


Clementine tangerine
Szechuan pepper, sheep milk and liquorish

or

Pear
walnuts, pine needles and fennel

Menu
135.00

Accompanying Wines

70.00


Menu Alliance

Red gurnard
'Escabeche' razor shell, sugar snaps, lovage, tomato, quinoa and pancetta

or

Shavings of Duck liver
confit, beetroot, raw macadamia nuts, Lady's blue cheese from Nooitgedacht, pear molasses


Poached Dutch cultivated oysters 6/0 (5-courses)

Veuve Clicquot Ponsardin Champagne, Lardo di Po and butter lettuce

Scallops
smoked couscous, celeriac, black pudding, apple, fresh hazelnuts and jus of raw sauerkraut 

White truffle and cod  (6-courses)
crosne, egg yolk, chervil, Olorosso Sherry sauce 

or

Sweetbreads  
garden snails, zucchini, pumpkin, physalis, roasted onion and Savora mustard 


Anjou pigeon 'Imperial'
five spices, young carrots, horseradish, sauce made of the bones and dried apricots 

or

Japanese Wagyu Gumna A4
entrecôte, pointed cabbage, Jerusalem artichoke, Shimeji mushrooms, jus of Dashi Vinegar and fermented garlic
Supplement at 45.00 per person


Clementine tangerine
Szechuan pepper, sheep milk and liquorish

or

Pear
walnuts, pine needles and fennel


Menu Alliance 4- courses

80.00

Accompanying Wines

39.00

Menu
Alliance 5-course
95.00

Accompanying Wines

47.50

Menu
Alliance 6-course
105.00

Accompanying Wines

55.00
The Dylan Hotel Amtsterdam
Restaurant Amsterdam Vinkeles | Tel +31 (0)20 530 2010 | Keizersgracht 384 | 1016GB amsterdam | restaurant@vinkeles.com