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VINKELES menus

Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.

MENUS

STARTERS

DUTCH “OOSTERSCHELDE” LOBSTER

morels, green peas, white asparagus,
sea lavender, quail egg, ramson

DOVER SOLE

white grapes, fennel, anise, beurre blanc

DUCK LIVER

caramel, almond, Sakura leaf,
cusco chuncho 100% chocolate

MAIN COURSES

TURBOT

suquet, parsley, Dutch grey shrimps,
cockles, pearl onion

ANJOU PIGEON

preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones and duck liver

WAGYU A5 “GUNMA PREFECTURE”

sirloin, Imperial caviar, Nanatsuboshi Hokkaido rice, egg yolk,
black fermented garlic dashi

DESSERTS

MANDARIN

sorbet, cheesecake, Murray salt, oatmeal, coriander

COTTAGE CHEESE SOUFFLE

lime, basil, elderflower

CHEESE SELECTION

selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam

CHEF’S MENU

SEABREAM
sea buckthorn, radish, coriander, lime

YELLOW WAX BEANS
preserved bear leek capers, nutmeg, Beemster garlic

DUTCH “OOSTERSCHELDE” LOBSTER
morels, green peas, white asparagus,
sea lavender, quail egg

TURBOT
suquet, parsley, Dutch grey shrimps, cockles, pearl onion

ANJOU PIGEON
preserved blackberries, Forono beetroot, liquorice,
sauce of the bones and duck liver

OR

WAGYU A5 “FURANO, HOKKAIDO” (50 gr)
Imperial caviar, fermented garlic dashi,
Nanatsuboshi Hokkaido rice, egg yolk
supplement: 60.00

CHOCOLATE
Manjari Madagascar 64%, dried cèpes,
tonda gentile hazelnut, Murray salt

145.00

Wine pairing 13.50 per glass

VEGETABLE MENU

CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère

YELLOW WAX BEANS
preserved bear leek capers,
nutmeg, Beemster garlic

OPPERDOEZER POTATO
leek, bay leaf, lovage

ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon

KING OYSTER MUSHROOMS
chestnut, molasses, dry Sherry

MANDARIN
sorbet, cheesecake, Murray salt,
oatmeal, coriander

125.00
Wine pairing 13.50 per glass

A LA CARTE MENUS
Tuesday through Saturday
7 pm - 10 pm

Reservation terms

Careers

Press
VINKELES at the dylan
Keizersgracht 384
1016 GB Amsterdam
T: +31 20 530 2010
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Executive Chef Dennis Kuipers
Chef de Cuisine Jurgen van der Zalm

Website by Orange Hotel Marketing
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