VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
STARTERS
SEA BREAM
‘Zeeland’ oysters, white radish,
elderflower, myoga ginger
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
ANJOU PIGEON
duck liver, sour cherry, rose,
Cusco Chuncho 100%
WAGYU A5 “FURANO, HOKKAIDO”
sirloin, Imperial caviar,
tong, shiso, onion confit
DESSERTS
BERGAMOT
almond, kaffir, honeycomb, verbena
LYCHEE SOUFFLÉ
raspberry, elderflower, caramelized pecan
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S MENU
SEA BREAM
‘Zeeland’ oysters, white radish, elderflower
myoga ginger
LANGOUSTINE
L’Américaine, nashi pear, Huacatay mint,
crispy potato
CHAWANMUSHI
duck egg, Dutch squid, fig leaf oil,
shore crab and jasmine broth
RED MULLET
suquet, plancton, parsley, Dutch grey shrimps,
mussels
PORCINI MUSHROOMS
chestnut, nasturtium,
molasses, dry Sherry
ANJOU PIGEON
Ponzu, red onion, 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, kaffir, honeycomb, verbena
185.00
Accompanying wines by the glass 14.50
VEGETABLE MENU
TURNIP
grapefruit, sage
CARROT
tarragon, herbal tea,
caramelized cream, trapper blend
CORN
avocado, kombu, chives,
mushroom XO
ARTICHOKE
crispy potato, roasted onion,
mustard, smoked lemon
PORCINI MUSHROOMS
chestnut, nasturtium,
molasses, dry Sherry
CELERIAC
Coffee, ‘Tonda Gentile’ hazelnut,
Tasmanian winter truffle
BERGAMOT
almond, kaffir, honeycomb, verbena
145.00
Accompanying wines by the glass 14.50
