This week we're bringing you more from Amsterdam.
We've been walking for about an hour, would you say?
Trying to look for the Nine Streets area.
Going in and out of random gift shops.
If you've been following our Fridates, 
you'll know we like a bit of fine dining now and again.
So in the city of canals,
we made sure we fitted in a special date.
And we're going to share it with you this week
since its Valentine's Day week.
Vermeer is a 1 Michelin star restaurant,
very close to Central Station.
Unfortunately it was raining that evening
so we didn't get a chance to film the outside.
But here's how it went down.
So we are finally at the long-awaited Vermeer restaurant.
It's a fine dining taster menu.
These are always a good sign, these side plates,
they're always a good sign
because it means there's freshly baked bread.
And hopefully there'll be seconds.
First up was a pre-starter of Jerusalem Artichoke
with coffee and pickled ginger
and there was a mix of flavours.
Nuttiness coming from the Artichoke,
there's sweet and sourness from the pickled ginger,
and the coffee granules gave a lingering bitterness.
The first starter was sprouts roasted on the stalk,
which you can just about see at the start of the clip.
It had a caramelised coating
and it was served with a cheese and chive sauce.
Absolute yummy!
The second starter was langoustine with pumpkin and pear.
Just look how delicately it's been put together.
The langoustine carpaccio was at the bottom.
The slice of poached pear was warm and gave a sweet vinegary taste.
Here, a special sauce is being prepared for the next course.
The main ingredient is caviar from the Persian Gulf.
And here it is with the beetroot course.
On the top are thinly sliced beetroot that's pickled,
which gave a tanginess to balance the rich creamy sauce with the caviar.
And yep,
there were seconds, thirds 
and even fourth rounds of bread throughout the dinner
Now, this was the first of three main courses
and this was a monkfish with oyster and different cabbages.
The monkfish was firm and meaty
and the oyster was soft
with a subtle taste of the sea.
And the broth and cabbages really helped
balance out that flavour.
This was the sweetbread course.
It's not the first time we’ve had sweetbread
but this one was particularly big.
For those who don't know what sweetbreads are,
I'll leave you to find out for yourself,
but they are quite popular in these fine dining restaurants.
The dish became quite rich the more you ate it,
so that barbecued sauce, 
that pickled pineapple and those sorrel leaves
really helped take the edge off.
The final main course was a veal shank
that had been cooked and prepared for 12 hours
so it was lovely and soft,
and it was glazed with their own rooftop honey.
Along with it
was celeriac cooked in 4 different ways.
As you can see there was the mash,
a crisp,
a roasted rose,
and also the sauce.
The dessert course was pure chocolate heaven,
with 5 different kinds of chocolate!
You had a chocolate wafer sitting at the top.
Underneath that you had a chocolate praline,
which was very smooth.
A sorbet with a good kick of rum,
Aerated chocolate cream
and a very very soft mousse-like chocolate.
It didn't become sickly.
And as Kam described it,
it was like a big circus
housing all different performances.
They all worked really well together,
putting on a superb show.
So, in summary,
for those looking for their fine dining fix,
Vermeer is definitely worth its Michelin star.
It's one of the very few fine dining venues in Amsterdam
It serves up amazing European cuisine and is well worth a visit.
