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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

NORTH SEA CRAB
potato, plankton, orange-blossom, lime, sea urchin

HAMACHI
pistachio, Jalapeño, coconut, lavender

DOVER SOLE
fennel, white grapes, beurre blanc

SWEETBREAD
fregola, green tomatoes, garlic chives, raw mushroom

MAIN COURSES

TURBOT
glazed, garlic, clams, pearl onions, new potatoes, butter milk

DUTCH VENISON
cèpes, chestnut, mustard, molasses, just of the braised leg

BRESSE 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

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

CHEESE SELECTION
your choice of our selection Dutch cheeses

CHEF’S MENU

SEA BREAM
pear, yuzu, Tomasu soy, black olive

DOVER SOLE
fennel, white grapes, beurre blanc

DUTCH WHITE KROMBEK BEANS
black truffle, egg yolk, Parmesan cheese, duck fat

TURBOT
glazed, garlic, clams, pearl onions, new potatoes, butter milk

DUTCH VENISON
black salsifies, walnut, pistachio

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

OR

WAGYU A5 “GUNMA PREFECTURE” (50 GR)
sirloin, Chinese Imperial caviar, furikake, black fermented garlic dashi
supplement: 60.00

MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander

145.00

VEGETABLE MENU

RADISH 
sugar snap, beetroot, rouille

CÈPES
chestnut, mustard, molasses, preserved bear’s leaf flowers

TURNIP
grapefruit, sage

CARROT
tarragon, herbal tea, caramelized cream, trapper blend

ARTICHOKE
crispy potato, roasted onion, smoked lemon

CELERIAC
roasted onion, Umeboshi, sorrel, Nanatsuboshi Hokkaido rice

PUMPKIN
roasted, bergamot, maple syrup, rosemary

7-COURSES

125.00

A LA CARTE MENUS
Tuesday through Saturday
6 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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Read the Dylan Mag

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Executive Chef Dennis Kuipers
Chef de Cuisine Jurgen van der Zalm

Website by Orange Hotel Marketing
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