The chef will typically arrive 2 hours before.
This is my signature 3 course menu suitable for any occasion.
Foie gras Mi-cuit served with toasted brioche and balsamic reduction
King prawn carpaccio ravioli with Salmon Tar-tar filling
Cabernet Sauvignont marinated tuna on a french puff pastry toast served with sautéed seasonal vegetables
Traditional seafood Paella:
Rice boiled in king prawn and fish essence with seasonal seafood, crustacean and fish slices
Dark cocoa ganache:
Topped with a coffee fragrance Toffee cream and a Spanish "Carajillo" Whisky jelly