VINKELES menus
Signature of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers
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
DUTCH GARDEN SNAILS
Maroilles, white grapes, hazelnut, dandelion, mustard
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 SUCKLING LAMB “9425”
aubergine, miso, sesame, 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, cheesecake, 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
CHEF’S SIGNATURE MENU
145
LANGOUSTINE
cucumber, dill, elderflower, shimeji mushroom
SEABREAM
pear, yuzu, Dutch brewed Tomasu soy, black olive
JOHN DORY
glazed, tomato, sea cucumber, artichoke aioli, lemon, chili
SCALLOPS
Tasmanian winter truffle, smoked marrow, hazelnut, celeriac
ANJOU PIGEON “AU SANG” IMPERIAL
breast, preserved blackberries, Forono beetroot “liquorice”, sauce of the bones
OR
WAGYU A5 “GUNMA PREFECTURE’ (50 GR)
sirloin, Chinese imperial caviar, furikake and black fermented garlic
Supplement: 60
DUCK LIVER
caramel, almond, Sakura leaf, cusco chuncho 100% chocolate
RHUBARB
hibiscus, strawberry, string bean, goat milk sorbet
WINE PAIRING
85
VEGETABLE MENU
115
KOHLRABI
salsa verde, Amsterdam Feta, apple, walnut
CARROT
tarragon, herbal tea, trapper blend
BEANS
broad bean, green pea, string bean, girolles,
Tasmanian black winter truffle, egg yolk, duck fat
ARTICHOKE
crispy potato, roasted onion, smoked lemon
BEETROOT
preserved blackberries, licorice, charcoal crisps
CELERIAC
roasted onion, Umeboshi, sorrel, Nanatsuboshi Hokkaido rice
Supplement Chinese Imperial caviar: 30.00
RHUBARB
hibiscus, strawberry, string bean, goat milk sorbet
WINE PAIRING
85