VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
YELLOW WAX BEANS
preserved bear leek capers, almonds,
nutmeg, Beemster garlic
‘OOSTERSCHELDE’ LOBSTER
L’Américaine, lavender, nashi pear,
crispy potato
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
POMMES TSARIN
potato, crème fraiche, nutmeg,
Imperial caviar 20 gr.
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
BLOOD ORANGE
peanut, Femmes de Virunga 55%, Tahitian vanilla
BERGAMOT
almond, kaffir, honeycomb, verbena
LYCHEE SOUFFLE
raspberry, elderflower, candied pecans
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
MACKEREL
‘Zeeland’ oyster, goat yogurt,
hibiscus, coriander
YELLOW WAX BEANS
preserved bear leek capers, almonds,
nutmeg, Beemster garlic
‘OOSTERSCHELDE’ LOBSTER
L’Américaine, lavender, nashi pear,
crispy potato
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
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
WILD STRAWBERRY
pistachio, rice pudding, tarragon, timut pepper
195.00
Accompanying wines by the glass
15.00
TURNIP
grapefruit, sage
YELLOW WAX BEANS
preserved bear leek capers, almonds,
nutmeg, Beemster garlic
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
CARROT
tarragon, herbal tea,
caramelized cream, trapper blend
KING OYSTER MUSHROOM
chestnut, nasturtium,
mustard, molasses, dry Sherry
BERGAMOT
almond, kaffir, honeycomb, verbena
145.00
Accompanying wines by the glass
15.00