VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
STARTERS
SEABREAM
Conference” pear, yuzu, Tomasu soy,
black olive, Japanese wasabi
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
BRETON OYSTERS
sea urchin, beurre blanc,
10 gr. ‘RioFrío’ Osetra caviar
POMMES TSARINE
potato, crème fraiche, nutmeg,
20 gr. ‘RioFrío’ Naccari caviar
MAIN COURSES
TURBOT
artichoke, crispy potato, roasted onion,
mustard, smoked lemon
PIGEON AU SANG
duck liver, rose, sour cherry,
Cusco Chuncho 100%
WAGYU A5 “NAKAYAMA”
sirloin, fermented garlic dashi,
tongue, shiso, onion confit
DESSERTS
RED FRUIT SOUFFLÉ
nougatine, salted pistachio
WILD STRAWBERRIES
fermented green pepper,
Fromage Blanc, lavender
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S SIGNATURE MENU
HAMACHI
‘Conference’ pear, yuzu, Tomasu soy,
black olive, Japanese wasabi
BRETON OYSTERS
sea urchin, beurre blanc,
‘RioFrio’ Osetra caviar
GAMBA ROJA
teardrop peas, suquet, basil,
‘RioFrío’ Naccari caviar
LANGOUSTINE
à l’Américaine, duck liver,
nashi pear
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
PIGEON “AU SANG”
ponzu, red onion, rose, sour cherry,
Cusco Chuncho 100%
or
WAGYU A5 “NAKAYAMA” ( 50 GR )
fermented garlic dashi, tongue,
shiso, onion confit
supplement 65.00
‘KUMATO’ TOMATO
sake, Thai basil
220.00
Accompanying wines by the glass
18.00
VEGETABLES MENU
CELTUCE
plum, green almond,
sorrel, ponzu
TURNIP
grapefruit, nage, sage
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon
FIELD PEA
Parmesan cheese, parsnip, Condimento,
Tasmanian winter truffle
MAITAKE MUSHROOM
celeriac, “Tonda Gentile” hazelnuts,
Roscoff onion, Madeira
“KUMATO’ TOMATO
sake, Thai basil
165.00
Accompanying wines by the glass
18.00
