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First Course
Carabinero prawn risotto with kaffir lime
Second Course
Venison, chestnut and celeriac mousseline, sautéed artichoke, and sun-dried tomato
Third Course
Low-temperature codfish, parsnip purée, Majorcan sobrasada sauce, and micro greens
Dessert
Milk chocolate ice cream, caramelized pecans, and raspberry 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 Pedro Viana
