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Starter
Tricolour salmorejo with shrimp and quail eggs
Main Course
White breasted guineafowl breast with kumara purée, tomato preserve and "migas alentejanas"
Dessert
Almond delight, sweet squash and egg and citrus custard
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.