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Amuse Bouche
Homemade toast with micuit foie gras, mango vinaigrette and raspberry and lime vinegar
Starter
Tuna in Jerez warm brine, onion pickled in raspberry vinegar, roasted peppers and sour sauce
First Course
King prawns and sage ravioli on warm king prawns head bisque and burrata cheese from Puglia
Second Course
Roasted lamb Rack with Jerez reduction, crunchy garlic crumbs and red cabbage cream
Dessert
Siphon coffee cake, chocolate ice cream, Bourbon slush and salty chocolate powder
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 Mikel Nuñez
