From 90eur|guest
Amuse Bouche
Chicken piri piri
Octopus, sweet potatoes, bell pepper salad and dried tuna flakes
First Course
Tuna with two textures of cauliflower and coriander cream
Second Course
Iberian pork, with black garlic purée, caramelized fennel and amaranth
Passion fruit parfait, coconut, coffee cream and drunken pear
The Chef arrives at the agreed time (2 hours before the meal starts) with all the required ingredients and equipment. The Chef prepares and serves the meal, and cleans the kitchen in the end.
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