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Amuse Bouche
Oysters in pickled japanese sauce
First Starter
Red shrimp cooked with soft red curry of chufa
Second Starter
Smoked cheese cream, quince, nuts and ham
Third Starter
Grilled octopus, pericana and tubers
First Course
Hake with seaweed and herbs pil pil
Second Course
Beef tenderloin, mushroom duxele sauce and rissole potatoes
Dessert
Ferrero Rocher
Service description
The Chef will contact you to agree on the time of arrival and changes to the menu as per your preferences, and to learn about your kitchen and equipment, as well as about any dietary restrictions, to ensure the best possible experience. When the date comes, the Chef will arrive at the agreed time with all the necessary ingredients, will prepare and serve the meal, and clean the kitchen in the end.
By Alejandro Platero
