On a recent weekend trip to Amsterdam we visited Rijks restaurant for lunch after a whistlestop tour around the Van Gogh museum. We didn't anticipate the large queues at ten in the morning but ended up on time for our reservation. As we trawled through the menu we were presented with some stunning amuse bouches. A cream of oyster, radish and champagne foam which packed bags of flavour and a deep fried leaf. We noted that there were deep fried leaves on every vacant table and were tempted to eat them as well! The menu features a small plate concept with a few larger plates.
Roasted langoustine tail, curry cream, trout eggs, linseed, quinoa - a food bloggers / instagrammars heaven, each dish was very photogenic and the curry cream on the bed of quinoa worked very well with the langoustine.
Gasconne veal shank, crème of foie, apricot, crispy buckwheat
Bbq sweet corn, chickenparfait, crispy chicken wing, dried onion - this was Mrs Noms favourite dish as she is a big fan of corn
Roasted beef tenderloin tartare, chopped egg, tarragon, spinach - the title baffled us as the beef found in the onion cups were three quarters cooked. Not sure if thats how it was supposed to be served but the tartare name was a bit odd and resulted in it being the least successful dish of the meal.
Duck, germule, lingonberry, Dutch plum sauce - this dish would have been exceptional if the duck was cooked less, it proved to be tough and not in the slightest pink.
We enjoyed lunch at Rijks, on the main the food was at a high level. It was noted that as lunch service picked up we began to find flaws in the dishes as well as in the speed of service, this meant we skipped dessert in order to make use of the last of our time in Amsterdam.
No comments:
Post a Comment