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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

YELLOW WAX BEANS

preserved bear leek capers, nutmeg,
Beemster garlic

DOVER SOLE

white grapes, fennel, anise, beurre blanc

DUCK LIVER

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

MAIN COURSES

TURBOT

suquet, parsley, Dutch grey shrimps,
cockles, pearl onion

ANJOU PIGEON

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

WAGYU A5 “GUNMA PREFECTURE”

sirloin, Imperial caviar, Nanatsuboshi Hokkaido rice, egg yolk,
black fermented garlic dashi

DESSERTS

MANDARIN

sorbet, cheesecake, Murray salt, oatmeal, coriander

COTTAGE CHEESE SOUFFLE

lime, basil, elderflower

CHEESE SELECTION

selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam

CHEF’S MENU

DORADE ROYALE
sea buckthorn, radish, coriander,
lime, aloe vera

YELLOW WAX BEANS
preserved bear leek capers,
nutmeg, Beemster garlic

MONKFISH
Champagne beurre blanc, orange,
vadouvan, fennel, tomato

TEXEL LAMB “9425”
belly, vongole, sea vegetables, labneh,
garum, poultry glaze

ANJOU PIGEON
preserved blackberries, Forono beetroot, liquorice,
sauce of the bones and duck liver

OR

WAGYU A5 “FURANO, HOKKAIDO” (50 gr)
Imperial caviar, fermented garlic dashi,
Nanatsuboshi Hokkaido rice, egg yolk
supplement: 60.00

RHUBARB
wild strawberries, magnolia, citrus marigolds
fresh almonds

145.00

Wine pairing 13.50 per glass

VEGETABLE MENU

TURNIP
blood orange, sage

YELLOW WAX BEANS
preserved bear leek capers,
nutmeg, Beemster garlic

CARROT
tarragon, herbal tea,
caramelized cream, trapper blend

ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon

KING OYSTER MUSHROOMS
chestnut, molasses, dry Sherry

RHUBARB
wild strawberries, magnolia, citrus marigolds
fresh almonds

125.00
Wine pairing 13.50 per glass

A LA CARTE MENUS

Tuesday through Saturday
7 pm - 10 pm

Reservation terms

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Press
VINKELES at the dylan
Keizersgracht 384
1016 GB Amsterdam
T: +31 20 530 2010
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Executive Chef Dennis Kuipers
Chef de Cuisine Jurgen van der Zalm

Website by Orange Hotel Marketing
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