VINKELES menus
Feast your eyes on the signature menus of Executive Chef Jurgen van der Zalm.
STARTERS
SEABREAM
Conference” pear, yuzu, Tomasu soy,
black olive, Japanese wasabi
SWEETBREAD
sambai, lemon, bread based miso,
mushrooms XO
DUTCH FLAT OYSTERS
sea urchin, beurre blanc,
10 gr. ‘RioFrío’ Osetra caviar
POMMES TSARIN
potato, crème fraiche, nutmeg,
20 gr. ‘RioFrío’ Naccari caviar
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
Virunga 70%, figs, tarragon
CHEESE SELECTION
selection of Dutch cheeses
ripened by Kaaskamer, Amsterdam
CHEF’S MENU
SEABREAM
‘Conference’ pear, yuzu, Tomasu soy,
black olive, Japanese wasabi
BRETON OYSTERS
Radicchio, beetroot, orange,
mustard, buckwheat
GAMBA ROJA
teardrop peas, suquet, basil, ‘RioFrío’ Osetra caviar
TURBOT
smoked eel, clams, Dutch potatoes,
buttermilk, wild garlic
LANGOUSTINE
L’Américaine, duck liver,
nashi pear, Lardo di Po
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
MAITAKE MUSHROOM
celeriac, “Tonda Gentile” hazelnuts,
Roscoff onion, Madeira
“TUBER MELANOSPORUM”
winter truffle, red Port, Murray salt, Einkorn
BERGAMOT
almond, kaffir, honeycomb, verbena
165.00
Accompanying wines by the glass
18.00
