Finalise Booking
Starter
Filo pastry apple strudel , honey, goat cheese and wild arugula salad
First Course
Codfish confit over “caldeirada” stew, olive and egg tapenade
Second Course
Sealed veal tenderloin, vintage sauce, potato fondant and vegetables variations
Dessert
Coconut and vanilla cream with wild berries sorbet
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.