Book the Cook - Amsterdam

 
 
Business Class Menu
Roast duck with plum sauce, seasonal vegetables and fried noodles
Singapore Chicken Rice
Toasted multigrain country bread with herb cottage cheese, grilled vegetables and fresh berries low fat yoghurt (Breakfast only)

Ayam Garo Rica

Manadonese chilli and lime basil chicken with stir-fried vegetables served with steamed rice

Beef Rendang

A West Sumatran specialty. Tender beef cooked in coconut milk, spices and lemongrass; served with turmeric rice

Rawon Beef

An Indonesian beef and black nut soup with East Java spice mix, bean sprouts, egg, sambal and shrimp crackers, served with steamed rice

Ikan Goreng Bumbu Bali

Pan-fried seabass coated in a Balinese spice paste, Indonesian vegetables and grated coconut

Mushroom Ravioli

Mushroom ravioli with Mediterranean style grilled vegetables and creamy basil sauce

Ceasar Salad with Prawns

Classic Ceasar salad with grilled lemon pepper prawns

Char Siew Dumpling Noodle Soup

Honey-roasted pork (Char Siew) and pork dumplings (Wanton) on noodles in a savoury clear broth

Grilled Turbot in Watercress Sauce

Grilled turbot on fresh creamy watercress sauce, sauteed vegetables and potatoes

Pan-fried Pork Piccata

Breaded pork fillet with chunky tomato sauce, roasted baby capsicum and green asparagus

Fillet Steak in Green Peppercorn Sauce

Grilled beef fillet with green peppercorn sauce, roasted vegetables and potato gratin

Seared Lamb Loin in Sage Sauce

Lamb loin served with sage sauce, sauteed sugar snap pea and root vegetables

Free Range Chicken Supreme

Pan-fried free range chicken breast with saffron-scented jus, roasted fingerling potatoes and fine ratatouille. Designed by ICP Chef Georges Blanc.

Back