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VINKELES menus

Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.

MENUS

STARTERS

HAMACHI

Green apple, black olive, yuzu, “Tomasu” soy, garlic

DUCK LIVER

caramel, almond, Sakura leaf, dark chocolate

MORILLES

stuffed, ”poulet noir”, tarragon, pumpkin seeds, Vin Jaune, kombu

POMMES TSARIN

potato, sour cream, nutmeg, Imperial caviar 20 gr.

MAIN COURSES

TURBOT

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

ANJOU PIGEON

duck liver, sour cherry, rose, Cusco Chunco 100%

WAGYU A5 “FURANO, HOKKAIDO”

sirloin, Imperial caviar, tongue, shiso, onion confit

DESSERTS

BERGAMOT

almond, kaffir, honeycomb, verbena

CARAMEL SOUFFLE

pumpkin, ”speculaas” spices

DUCK LIVER

caramel, almond, Sakura leaf, dark chocolate

CHEESE SELECTION

selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam

CHEF’S MENU

HAMACHI
green apple , black olive, yuzu, “Tomasu” soy, garlic

LANGOUSTINE
L’Américaine, nashi pear, Huacatay mint, crispy potato

TURBOT
suquet, parsley, Dutch grey shrimps, mussels, roasted onion

MORILLES
”poulet noir”, tarragon, pumpkin seeds, Vin Jaune, kombu

ANJOU PIGEON
duck liver, sour cherry, rose, Cusco Chunco 100%

OR

WAGYU A5 “FURANO, HOKKAIDO” (50 gr)
Imperial caviar, fermented garlic dashi,
tongue, shiso, onion confit
supplement: 65.00

BERGAMOT 
almond, koffir, honeycomb, verbena


155.00

Accompanying wines by the glass 14.00

VEGETABLE MENU

CERVENNE ONION
cumin, lovage, Tomasu soy, Gruyère

TURNIP
blood orange, sage

CARROT
tarragon, herbal tea,
caramelized cream, Trappeur blend

ARTICHOKE
crispy potato, roasted onion, mustard,
smoked lemon

KING OYSTER MUSHROOM
chestnut, wild garlic capers, nasturtium, molasses, dry Sherry

BERGAMOT
almond, kaffir, honeycomb, verbena


135.00

Accompanying wines by the glass 14.00

A LA CARTE MENUS

Tuesday through Saturday
7 pm - 9:30 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 Jurgen van der Zalm

Website by Orange Hotel Marketing
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