VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
STARTERS
SEABREAM
Conference” pear, yuzu, Dutch brewed Tomasu soy,
black olive, Japanese wasab
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
POMMES TSARIN
potato, crème fraiche, nutmeg,
Imperial caviar 20 gr.
MAIN COURSES
TURBOT
artichoke, crispy potato, roasted onion,
mustard, smoked lemon
PIGEON AU SANG
duck liver, rose, sour cherry,
Cusco Chuncho 100%
WAGYU A5 “NAKAYAMA”
sirloin, fermented garlic dashi,
tongue, shiso, onion confit
DESSERTS
BERGAMOT
almond, kaffir, honeycomb, verbena
CHOCOLATE SOUFFLE
Femmes de Virunga 55%, figs, tarragon
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S MENU
SEABREAM
‘Conference’ pear, yuzu, Dutch brewed Tomasu soy,
black olive, Japanese wasabi
DUTCH FLAT OYSTER
sea urchin, beurre blanc,
‘RioFrio’ Osetra caviar
LANGOUSTINE
L’Américaine, duck liver,
nashi pear, Lardo di Po
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
JERUSALEM ARTICHOKE
winter truffle, black garlic, Madeira
PIGEON “AU SANG”
ponzu, red onion, rose, sour cherry,
Cusco Chunco 100%
or
WAGYU A5 “NAKAYAMA” ( 50 GR )
fermented garlic dashi, tongue,
shiso, onion confit
supplement 65.00
BERGAMOT
almond, kaffir, honeycomb, verbena
220.00
Accompanying wines by the glass
18.00
VEGETABLE MENU
RADISH
avocado, Aji Amarillo, Aloe vera dashi
TURNIP
blood orange, nage, sage
CEVENNE ONION
cumin, lovage, Tomasu soy, Gruyère
ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon
JERUSALEM ARTICHOKE
winter truffle, beurre noisette, black garlic, Madeira
KING OYSTER MUSHROOM
chestnut, nasturtium, mustard,
molasses, dry Sherry
BERGAMOT
almond, kaffir, honeycomb, verbena
165.00
Accompanying wines by the glass
18.00
