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Starter
Artichokes with smoked sabayon cream, fresh peas sautéed with cured yolk and ham
First Course
Shrimp and sage ravioli with warm bisque of their heads, Puglia burrata and pistachios
Second Course
Hake roasted with creamy green sauce, potatoes candied in vanilla, lemon and chilli oil
Dessert
Idiazabal creamy cake with a crunchy base and red fruit coulis with Port wine and cinnamon
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.