Renewed: PARK in Amsterdam Oost
I wrote earlier about my visit to PARK at Hotel Arena in Amsterdam Oost. It was delicious, but let me tell you something wonderful: it’s now even more delicious.
At the beginning of this year (2017), PARK’s entire concept changed. Chef Peter Scholte is now at the helm, whom you may remember from Sucre (the very first dessert restaurant). At PARK, he is responsible for the entire menu, with the theme: herb-to-table.
The concept of herb-to-table is taken very literally, because behind the kitchen there is an herb garden with countless edible plants. What is on your plate was picked from the garden by a chef just moments earlier.
Juicy prawns in kataifi pastry
Okay, but what about the food? First, a string of bites, including deep-fried prawns in kataifi pastry (a type of shredded pastry) with chili-mango chutney. I’m not a fan of fruit in savory food, but this works. The prawn is juicy and not overcooked. I could easily eat a whole platter of these. Another highlight is the caramelized cherry tomato, dipped in pistachio. It is just so sticky that you end up picking caramel from between your teeth. Not date-proof.
That sauce, wow. I spoon it straight from the bowl without any shame.
Poached eggs with truffle
Then the starters: fried scallops (cooked perfectly) with macadamia and vanilla, excellent steak tartare with plenty of herbs, and a delicious little dish of broccoli with poached egg, goat’s cheese and truffle. It may sound a little strange, but it isn’t. Everything is served in a way that allows you to share it. That immediately solves the problem of choice overload too.
Ravioli and sea bass
PARK lets us sample all kinds of main courses. The biggest surprise is the morel mushroom ravioli with asparagus. That sauce, wow. I spoon it straight from the bowl without any shame. But the sea bass with piperade (a sauce made from stewed tomatoes, onion and bell pepper) is also incredibly flavorful, and the fish is cooked perfectly. The lamb dish is good, although not particularly surprising. But it’s ideal for the die-hard meat lover. The herbs from the garden feature in every dish, each time in a different way. Great—it’s not a gimmick.
Chocolate Box
I have high expectations when it comes to desserts by Peter Scholte. Before joining PARK, he worked as head of pastry chef at quite a few renowned restaurants. But trust me, he won’t disappoint you with the PARK cheesecake with raspberries, yogurt sorbet and lemon thyme, or the Chocolate Box with dark chocolate mousse, hazelnut mousse and hazelnut ice cream.
The great thing is that you can order all these dishes throughout the day. So whether you come for brunch, lunch or dinner, you can always enjoy those divine prawns. The interior is still just as beautiful as last time, and the service is still attentive and has even more knowledge of the products.
Park Café-Restaurant
’s-Gravesandestraat 55,
Amsterdam
Sun – Thu: 07.00 – 24.00
Fri – Sat: 08.00 – 01.00
