Signature of Executive Chef Dennis Kuipers

Echoing the décor of the hotel, Executive Chef Dennis Kuipers’ menu combines the traditional and the modern French cuisine. The dishes served in Restaurant Vinkeles show Kuipers’ love of the contemporary French cuisine. He combines the freshest ingredients to produce a menu that is delicious and unique to Restaurant Vinkeles.

For an impression of our Menu please click on the tabs below. Please do note that our Restaurant works with seasonal products only, which could lead to changes at all times.

A La Carte
Menu

Starters

Main Courses

Turbot
glazed, garlic, roasted onion, artichoke, poultry jus

Dutch ”Oosterschelde” lobster
morels, green peas, white asparagus, sea lavender,
quail egg, ramson

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot,
sauce of the bones thickened with duck liver

Dutch lamb ”9425”
saddle, aubergine, miso, black olive, fresh sheep cheese

Wagyu A5 “Gunma prefecture” ( 50 gr )
sirloin, Chinese imperial caviar, roasted cabbage,
Nanatsuboshi Hokkaido rice, furikake
and black fermented garlic dashi

Desserts

Menu Chef's signature € 145

Langoustine
cucumber, dill, eucalyptus
shimeji mushroom, Dutch oyster

Red mullet
bouillabaisse, sweet potatoes, coffee, orange

John Dory
glazed, tomato, sea cucumber, artichoke aioli, lemon, chili

Dutch ”Oosterschelde” lobster
morels, green peas, white asparagus, sea lavender, quail egg, ramson

Scallops
trompet de la mort, smoked marrow, hazelnut, celeriac

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

Wagyu A5 “Gunma prefecture” ( 50 gr )
sirloin, Chinese imperial caviar, furikake and black fermented garlic dashi
Supplement 60.00

White radish
jasmine, grapefruit, tonka beans, dryed flowers

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines chef’s menu 85.00

Menu Vinkeles €120

Langoustine
cucumber, dill, eucalyptus, shimeji mushroom, Dutch oyster

White asparagus ”Carbonara”
Parmigiano Reggiano Vache Rouge, Jamon Iberico Bellota Guijuelo Admiracion

Turbot
glazed garlic, roasted onion, artichoke, poultry jus

Dutch lamb ”9425”
saddle, aubergine, miso, black olive, fresh sheep cheese

Wagyu A5 ”Gunma prefecture” (50 gr)
sirloin, Chinese imperial caviar, furikake, black fermented garlic dashi
Supplement: 60.00

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines menu 59.00

Vegetable menu € 115

A La Carte: Starters
Seabream
pear, yuzu, Dutch brewed Tomasu soy, black olive

North sea crab
potato, orange-blossom, lime, sea urchin

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

White asparagus ”Carbonara”
Parmigiano Reggiano Vache Rouge, Jamon Iberico Bellota Guijuelo Admiracion

Main Courses
Turbot
glazed, garlic, roasted onion, artichoke, poultry jus

Dutch ”Oosterschelde” lobster
morels, green peas, white asparagus, sea lavender,
quail egg, ramson

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot,
sauce of the bones thickened with duck liver

Dutch lamb ”9425”
saddle, aubergine, miso, black olive, fresh sheep cheese

Wagyu A5 “Gunma prefecture” ( 50 gr )
sirloin, Chinese imperial caviar, roasted cabbage,
Nanatsuboshi Hokkaido rice, furikake
and black fermented garlic dashi

Desserts
Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Avocado
pistachio, green apple, celery

Original Beans chocolate
black cardamom, whiskey, San Mauro hazelnut praline

Toffee souffle
caramel, vanilla, Earl Grey sorbet

Cheese selection
your choice of our selection Dutch cheeses
Menu: Menu Chef's signature € 145
Langoustine
cucumber, dill, eucalyptus
shimeji mushroom, Dutch oyster

Red mullet
bouillabaisse, sweet potatoes, coffee, orange

John Dory
glazed, tomato, sea cucumber, artichoke aioli, lemon, chili

Dutch ”Oosterschelde” lobster
morels, green peas, white asparagus, sea lavender, quail egg, ramson

Scallops
trompet de la mort, smoked marrow, hazelnut, celeriac

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

or

Wagyu A5 “Gunma prefecture” ( 50 gr )
sirloin, Chinese imperial caviar, furikake and black fermented garlic dashi
Supplement 60.00

White radish
jasmine, grapefruit, tonka beans, dryed flowers

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines chef’s menu 85.00

Menu Vinkeles €120
Langoustine
cucumber, dill, eucalyptus, shimeji mushroom, Dutch oyster

White asparagus ”Carbonara”
Parmigiano Reggiano Vache Rouge, Jamon Iberico Bellota Guijuelo Admiracion

Turbot
glazed garlic, roasted onion, artichoke, poultry jus

Dutch lamb ”9425”
saddle, aubergine, miso, black olive, fresh sheep cheese

or

Wagyu A5 ”Gunma prefecture” (50 gr)
sirloin, Chinese imperial caviar, furikake, black fermented garlic dashi
Supplement: 60.00

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines menu 59.00

Vegetable menu € 115
Several vegetable dishes

Signature of Executive Chef Dennis Kuipers

Fine Dining Experience