Our menu

LE MENU

Le Menu

Apéritifs

Oeuf mayonnaise | anchovies | salmon roe9
Oyster | Irish no. 3 | mignonette | min. 3 pcs16,5
Gougères | cheese puffs8
Trout rillette | horseradish9
Sourdough bread | homemade butter5

La Carte

Pork terrine | pistachio | mustard17
Snails 6 pcs | herb butter | bread15
Steak tartare | cornichons | tabasco | egg 17
Scallops | beurre blanc | orange | hazelnut 17
v Marinated beetroot | miso beurre blanc | grapes13
v Tartelette | red onion compote | foam of cheese13
v Peas | cream of peas | yoghurt | dill | mint13
v Mushroom paté | toasted brioche | madeira15
v Seared pointed cabbage | turnip | sherry sauce 24
Pepper steak | 200 g of grass-fed Irish beef32
Sides: fresh fries | green leaf salad 6/5

À Partager • for 2 persons

Bone-in ribeye | ± 700 g | béarnaise | fries | salad88
Seabream à la meunière | ± 900 g | whole fish | fries | salad80

Desserts

Millefeuille | white chocolate & pistachio ganache | bergamot & raspberry gel15
Cherry custard cake | sour cream | cherries10
Strawberries | mascarpone | crumble | basil 12
Cream truffle3
Fromage by De Kaaskamer15

Lunch • Fri-Sun

Our full menu is available all day, alongside our lunch specials.
Lunch specials:
Croque monsieur & Croque madame 18/20
Brioche toast | scrambled egg | Gruyère15

Vins

Check our wine list

“V&A is a MUST DO for any local or Amsterdam visitor. Joyce (the owner) and her team do an amazing job and are always so friendly and inviting!!! Great service, excellent cocktails, and some of the best food in the city.”

Chris Taylor, VS

Le Menu

At V&A Bar • Bistro, the menu revolves around classic French bistro dishes, seasonal ingredients and plates designed to be shared around the table.

The kitchen is rooted in the French bistro tradition, influenced by long lunches, Parisian dinners and the energy of Amsterdam. From gougères, escargots and tartare to côte de boeuf and pithivier, complemented by changing seasonal dishes.

In the kitchen, we work as much as possible with local products, honest suppliers and ingredients that move with the seasons. Classical techniques form the foundation, combined with a relaxed and contemporary bistro atmosphere.