VINKELES menus
Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.
STARTERS
NORTH SEA CRAB
potato, plankton, orange-blossom, lime, sea urchin
HAMACHI
pistachio, Jalapeño, coconut, lavender
DUCK LIVER
caramel, almond, Sakura leaf, cusco chuncho 100% chocolate
VEAL
tongue confit, bone marrow, Tasmanian black truffle, marrowfat peas, Lardo di Po
MAIN COURSES
TURBOT
glazed, garlic, clams, broad beans, new potatoes, butter milk
DUTCH SUCKLING LAMB “9425”
eggplant, miso, sesame, fresh Amsterdam sheep cheese
BRRESSE PIGEON
preserved blackberries, Forono beetroot,
sauce of the bones thickened with duck liver
WAGYU A5 “GUNMA PREFECTURE” (50 GR)
sirloin, Chinese imperial caviar, Nanatsuboshi Hokkaido rice,
furikake, black fermented garlic dashi
DESSERTS
MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander
CHOCOLATE
Valrhona Equatoriale 55%, pear, almond, beurre noisette
COTTAGE CHEESE SOUFFLE
vanilla, tarragon, raspberry sorbet
CHEESE SELECTION
your choice of our selection Dutch cheeses
CHEF’S MENU
MACKREL
hibiscus, Dutch oyster, goat yoghurt, fig leaf
YELLOW WAX BEANS
preserved bear’s garlic flowers, fresh almonds, nutmeg
DOVER SOLE
fennel, white grapes, beurre blanc
PLANCTON MARINO
scallops, razor clams, Bouchot mussels,
salted lemon, sea vegetables
VEAL
tongue confit, bone marrow, Tasmanian black truffle, marrowfat peas, Lardo di Po
BRESSE PIGEON
preserved blackberries, Forono beetroot “liquorice”, sauce of the bones and liver
OR
WAGYU A5 “GUNMA PREFECTURE” (50 GR)
sirloin, Chinese Imperial caviar, furikake, black fermented garlic dashi
supplement: 60.00
CHERRY
almond, sweetened condensed milk, sorrel
145.00
WINE PAIRING
85.00
VEGETABLE MENU
RADISH
sugar snap, beetroot, rouille
YELLOW WAX BEANS
preserved bear’s garlic flowers, fresh almonds, nutmeg
TURNIP
grapefruit, sage
CARROT
tarragon, herbal tea, caramelized cream, trapper blend
DUTCH WHITE KROMBEK BEANS
Tasmanian black truffle, egg yolk, Parmesan cheese, duck fat
CELERIAC
roasted onion, Umeboshi, sorrel, Nanatsuboshi Hokkaido rice
CUCUMBER
elderflower, dill, lime, yoghurt
125
WINE PAIRING
85