VINKELES menus
Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.
STARTERS
SEABREAM
aged, pear, yuzu, Dutch brewed Tomasu soy, black olive
NORTH SEA CRAB
potato, orange-blossom, plankton, lime, sea urchin
DUCK LIVER
caramel, almond, Sakura leaf, cusco chuncho 100% chocolate
DUTCH WHITE KROMBEK BEANS
black truffle, egg yolk, Parmesan cheese, duck fat
MAIN COURSES
TURBOT
glazed, garlic, roasted onion, artichoke, poultry jus
BRRESSE PIGEON
preserved blackberries, Forono beetroot,
sauce of the bones thickened with duck liver
DUTCH VENISON
black salsify, pistachio, walnut, purslane,
sauce of the braised neck
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
AVOCADO
pistachio, green apple, celery
ORIGINAL BEANS CHOCOLATE 82%
Femmes de Virunga 55%, pear, beurre noisette
TOFFEE SOUFFLE
caramel, vanilla, Earl Grey sorbet
CHEESE SELECTION
your choice of our selection Dutch cheeses
CHEF’S SIGNATURE MENU
MACKREL
hibiscus, Dutch oyster, goat yoghurt, shiso flowers
SEABREAM
aged, pear, yuzu, Dutch brewed Tomasu soy, black olive
NORTH SEA CRAB
Dutch squid, jasmin, root chervil, lardo di Po
DOVER SOLE
fennel, white grapes, beurre blanc
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
SCALLOPS
black truffle, smoked bone marrow, celeriac, Tonda gentille hazelnuts
MANDARIN
sorbet, cheesecake, Murray salt, oatmeal, coriander
145.00
WINE PAIRING
85.00
VEGETABLE MENU
TURNIP
blood orange, sage
CARROT
tarragon, herbal tea, caramelized cream, trapper blend
MUSHROOM
sumac, unripe grape juice, thyme
DUTCH WHITE KROMBEK BEANS
black truffle, egg yolk, Parmesan cheese, duck fat
ARTICHOKE
crispy potato, roasted onion, smoked lemon
CELERIAC
roasted onion, Umeboshi, sorrel, Nanatsuboshi Hokkaido rice
AVOCADO
pistachio, green apple, celery
125
WINE PAIRING
85