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Amuse Bouche
Cockle “Xerém” with Algarve citrus mackerel confit
Starter
Braised tuna with celery, avocado and asparagus purée, and Medronho and honey reduction
Main Course
Cataplana of guinea hen, shrimp, clams, mussels, sweet potatoes and salicornia
Dessert
Almond "Mimoso de Tavira", sweet egg cream, malabar gourd and figs
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 Abílio Guerreiro
