VINKELES menus
Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.
À la carte dining is currently not available.
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, 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
NORTH SEA CRAB
potato, orange-blossom, lime, sea urchin
DOVER SOLE
fennel, white grapes, beurre blanc
TURBOT
suquet, parsley, Dutch grey shrimps, green peas, roasted onion
CÈPES
chestnut, mustard, molasses, preserved bear’s leaf flowers
BRESSE PIGEON
preserved blackberries, Forono beetroot, liquorice, sauce of the bones and duck liver
OR
WAGYU A5 “KAGOSHIMA” (50 gr)
Imperial caviar, fermented garlic dashi, Nanatsuboshi Hokkaido rice, egg yolk
supplement: 60.00
MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander
145.00
Wine pairing 79.00
VEGETABLE MENU
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
OPPERDOEZER POTATO
leek, bay leaf, nutmeg
CÈPES
chestnut, mustard, molasses, preserved bear’s leaf flowers
ARTICHOKE
crispy potato, roasted onion, smoked lemon
CELERIAC
roasted onion, Umeboshi, sorrel, Nanatsuboshi Hokkaido rice
supplement Chinese Imperial caviar 30.00
MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander
125.00
Wine pairing 79.00