Signature of Executive Chef Dennis Kuipers

Echoing the décor of the hotel, Executive Chef Dennis Kuipers’ menu combines the traditional and the modern French cuisine. The dishes served in Restaurant Vinkeles show Kuipers’ love of the contemporary French cuisine. He combines the freshest ingredients to produce a menu that is delicious and unique to Restaurant Vinkeles.

For an impression of our Menu please click on the tabs below. Please do note that our Restaurant works with seasonal products only, which could lead to changes at all times.

A La Carte
Menu

Starters

Main Courses

Desserts

Menu € 145

Hamachi
raw, jalapeno, coconut, pistachio

Norwegian scallops
sea lettuce, herring roe, sesame furikake, sour cream, ponzu

Dutch cultivated oysters 5/0
poached in Veuve Clicquot Champagne, sea urchin, Chinese Imperial caviar
Supplement 45.00

Dover sole
fennel, white grapes, beurre blanc

Cardinal prawn
broccoli, plankton, tarragon

Dutch venison
black salsify, fresh walnuts, purslane,
jus of the braised leg

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

Hida-gyu A5 “Gifu prefecture” ( 50 gr )
sirloin, Chinese imperial caviar,
roasted cabbage, Nanatsuboshi Hokkaido rice,
jus of Dashi vinegar and black fermented garlic
Supplement 85.00

Avocado
pistachio, green apple, celery

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines € 85

Vegetable menu € 110

A La Carte: Starters
Hamachi
raw, jalapeño, coconut, pistachio

Langoustines
kohlrabi, tiger milk, rose water, avocado, citrus,
Myouga ginger, carrot, goat cheese

Duck liver
caramel, almond, Sakura, cusco chuncho 100% chocolate

Main Courses
Turbot
glazed, garlic, roasted onion, artichoke, poultry jus

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

Hida-gyu A5 “Gifu prefecture” ( 50 gr )
sirloin, Chinese imperial caviar, roasted cabbage, Nanatsuboshi Hokkaido rice,
jus of Dashi vinegar and black fermented garlic

Desserts
Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Original Beans chocolate
4 different selections, cornflakes, hazelnut

Toffee souffle
caramel, vanilla, Earl Grey sorbet
Menu: Menu € 145
Hamachi
raw, jalapeno, coconut, pistachio

Norwegian scallops
sea lettuce, herring roe, sesame furikake, sour cream, ponzu

Dutch cultivated oysters 5/0
poached in Veuve Clicquot Champagne, sea urchin, Chinese Imperial caviar
Supplement 45.00

Dover sole
fennel, white grapes, beurre blanc

Cardinal prawn
broccoli, plankton, tarragon

Dutch venison
black salsify, fresh walnuts, purslane,
jus of the braised leg

Anjou pigeon “au sang” Imperial
breast, preserved blackberries, Forono beetroot “liquorice”,
sauce of the bones thickened with duck liver

or

Hida-gyu A5 “Gifu prefecture” ( 50 gr )
sirloin, Chinese imperial caviar,
roasted cabbage, Nanatsuboshi Hokkaido rice,
jus of Dashi vinegar and black fermented garlic
Supplement 85.00

Avocado
pistachio, green apple, celery

Mandarin
sorbet, cheese cake, Murray salt, oatmeal, coriander

Accompanying wines € 85
Selection of matching wines per course

Vegetable menu € 110
Several vegetable dishes

Signature of Executive Chef Dennis Kuipers

Fine Dining Experience