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Our Menu

Fresh and seasonal produce, lovingly prepared.

At Graham's Kitchen, our love of food is reflected in every dish we serve.


Our Tasting Menu is a canvas that evolves daily, allowing us to work with the best available ingredients and cater to every palate.


We also have a full vegetarian menu and can accommodate most allergies, so be sure to let us know.

On Fridays and Saturdays, we will only be serving the 5 or 6 course menu.

A meticulously arranged plate of food from Graham's Kitchen captured in this photo showcases the essence of culinary excellence and innovation. Fine dining at its best in Amsterdam.

Spring Menu 2024

Chef's Seasonal Tasting Menu

Asian Skate Wing *

Delicate skate wing on a vibrant Asian salad with coconut foam and crunchy peanuts.

Dutch White Asparagus

New season white asparagus with mushrooms, sea aster and ponzu hollandaise sauce.

Cod Medley

Flaky Cod with fresh pea puree, turnip, and mussels.

Slow-cooked Veal *

Tender veal, Riso Nero, chicory, and celeriac and rich jus.

Farmhouse Cheese Selection

The very best small batch artisan cheeses from the renowned Het Kaasatelier, served with rosemary crackers and fruit compote.

Lambada Strawberries *

Sweet and juicy strawberries, served with creme fraiche and white chocolate mousse.

3 courses *


4 courses


5 courses


6 courses


Wine Pairing

We have carefully chosen wines that perfectly complement each of our dishes. From €9.50 a glass.

Graham's Favourites

If you're in the mood for something extra before the main menu, take a look at our Chef's favourites.

Signature Waffles

Our signature savoury waffles, topped with crème fraiche and delicate herring roe.


Imperial Waffles

Our signature savoury waffles with indulgent Imperial Caviar!


Wild Irish Rock Oysters

Freshly chucked oysters, served on ice with lemon. Price per oyster.


Wine and Drinks

We offer a wide variety of wines, drinks and cocktails that cater to all tastes and budgets.

Our wine list is extensive and you're sure to find something you'll love.

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