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The Menus

Welcome to my portfolio where I create the best dishes for you. These menus are a sample, ingredients might change due to seasonality. Of course they can also be adapted to your personal preferences or requirements.

There is also the possibility for you to create your own a la carte menu:​​​​

Fine Dine
Plant Based

BREAKFAST MENU

Eggs cooked on your favourite style

Selected Charcuterie, bacon and sausages or Salmon plate

Assortment of  French croissants, baguette and toasts with butter and homemade raspberries jam

Greek yogurt bowl with fruits and honey

Freshly squeezed orange juice, coffee or tea

Brunch
Fish
paella.jpg

MENU MEDITERRÁNEO

APPETIZERS

Spanish artisan charcuterie grazing board, olives, dry fruits & nuts

Antipasti platter of marinated artichoke hearts, roasted peppers & sundried tomatoes.

STARTERS

Spiedini di Caprese, basil leaves, balsamic vinaigrette

Padrón Peppers

MAIN COURSES

Paella of your choice (Valenciana, Seafood, Vegetarian, Squid Ink)

DESSERT

Classic Tiramisu

Mediterraneo
Image by Jay Wennington

FINE DINE MENU

APPETIZERS

Oysters Platter with Champagne

Wagyu Beef Carpaccio with Black Truffle & Rucola​

STARTER

Lobster Bisque

MAIN COURSE

Pan-Seared Sea Bass with Truffle Risotto, drizzle of saffron beurre blanc and sautéed baby vegetables

or 

Beef Wellington with Red Wine Jus, mashed potatoes, and glazed carrots

CHEESE PLATTER

A curated selection of aged and soft cheeses, including Brie de Meaux, Roquefort, and Manchego, accompanied by honeycomb, grapes, and crackers

DESSERT

Chocolate Fondant with Salted Caramel Ice Cream

Image by Jay Wennington
Veg Pakoras

PLANT BASED MENU

APPETIZERS

Apricot and Sichuan pepper compote over grilled zucchini toast

Broccoli Florets Tempura & Miso Mayonnaise

STARTERS

Beetroot Gazpacho, marinated cucumber, lentil sprouts, chives
Matthew Kenney's Raw Lasagna 

MAIN COURSES

Sicilian Caponata, bell pepper cream and roasted potato nuggets

Creamed mushroom risotto with summer truffle and hazelnuts parmesan

DESSERT

Chocolate raspberry bavarois

Fish

MENU CANAPES

Salmon Mousse Cornets

Oxtail Mini Baos with Hoisin Sauce

Russian salad bites

Goat Cheese Tartlets

Fried Calamari rings with aioli

Portuguese chicken skewers

Duck pancakes, cucumber and spring onion

Chocolate Brownie and Salted Caramel

Fruits bruchettas

Image by Kelly Jean
Canapes
Ready to Serve

CHEF'S CHOICE MENU

This menu of 5 courses offers an enticing culinary journey, where the chef's expertise and creativity shine. Each course is meticulously curated, showcasing a harmonious blend of flavors, textures, and innovative presentations. Diners entrust their palate to the chef's culinary judgment, embracing surprise and delight in every dish. This evolving menu reflects the season's finest ingredients that captivate and inspire. From carefully crafted appetizers to indulgent desserts, "Chef's Choice" promises an unforgettable dining adventure.

Chef's Choice
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