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VINKELES menus

Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.

MENUS

STARTERS

SEA BREAM 
‘Zeeland’ oysters, white radish,
elderflower, myoga ginger

SWEETBREAD 
sambai, lemon, bread based miso,
mushrooms XO

POMMES TSARIN 
potato, crème fraiche, nutmeg,
Imperial caviar 20 gr.

MAIN COURSES

TURBOT
artichoke, crispy potato, roasted onion,
mustard, smoked lemon

ANJOU PIGEON 
duck liver, sour cherry, rose,
Cusco Chuncho 100%

WAGYU A5 “FURANO, HOKKAIDO”
sirloin, Imperial caviar,
tong, shiso, onion confit

DESSERTS

BERGAMOT

almond, kaffir, honeycomb, verbena

LYCHEE SOUFFLÉ

raspberry, elderflower, caramelized pecan

CHEESE SELECTION

selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam

CHEF’S MENU

SEA BREAM
‘Zeeland’ oysters, white radish, elderflower
myoga ginger

LANGOUSTINE
L’Américaine, nashi pear, Huacatay mint,
crispy potato

CHAWANMUSHI
duck egg, Dutch squid, fig leaf oil,
shore crab and jasmine broth

RED MULLET
suquet, plancton, parsley, Dutch grey shrimps,
mussels

PORCINI MUSHROOMS
chestnut, nasturtium,
molasses, dry Sherry

ANJOU PIGEON
Ponzu, red onion, sour cherry, rose,
Cusco Chunco 100%
or
WAGYU A5 “FURANO, HOKKAIDO” ( 50 GR )
Imperial caviar, fermented garlic dashi,
Tongue, shiso, onion confit
supplement 65.00

BERGAMOT
almond, kaffir, honeycomb, verbena

185.00

Accompanying wines by the glass 14.50

VEGETABLE MENU

TURNIP
grapefruit, sage

CARROT
tarragon, herbal tea,
caramelized cream, trapper blend

CORN
avocado, kombu, chives,
mushroom XO

ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon

PORCINI MUSHROOMS
chestnut, nasturtium,
molasses, dry Sherry

CELERIAC
Coffee, ‘Tonda Gentile’ hazelnut,
Tasmanian winter truffle

BERGAMOT
almond, kaffir, honeycomb, verbena

145.00


Accompanying wines by the glass 14.50

A LA CARTE MENUS

Tuesday through Saturday
7 pm - 9:30 pm

Reservation terms

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

Website by Orange Hotel Marketing
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