VINKELES menus
Feast your eyes on the signature menus of Chef de Cuisine Jurgen van der Zalm and Executive Chef Dennis Kuipers.
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, Chinese 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
SEABREAM
Sakura, almond, finger lime, coriander
TURBOT
Suquet, parsley, Dutch grey shrimps, green pea’s, roasted onion
TEXEL LAMBS BELLY “9425”
Vongole, sea vegetables, labneh, garum, poultry glaze
BRESSE PIGEON
Preserved blackberries, Forono beetroot, liquorice sauce of the bones and duck liver
OR
WAGYU A5 “GUNMA PREFECTURE” (50 GR)
Imperial caviar, fermented garlic dashi, Nanatsuboshi Hokkaido rice, egg yolk
supplement: 60.00
ÎLE FLOTTANTE
Raspberry, long pepper, crème anglaise, marzipan
125.00
VEGETABLE MENU
RADISH
Sugar snap, beetroot, rouille
CEVENNE ONION
Cumin, lovage, Tomasu soy, Gruyère
KING OYSTER MUSHROOM
Celery, mustard, molasses, preserved bear’s leaf flowers
CABBAGE
Celeriac, fermented garlic, Tasmanian winter truffle
CUCUMBER
Elderflower, dill
105.00
