À la carte Gastronomy Menu

Platted Style

Starter

Fish

 Ceviche with crispy onion, passion fruit and avocado, coriander sprouts

 Lobster thermidor

 King Tiger Prawn's with herb's butter with greens and mango salad

 Salmon tartar, avocado guacamole, sesame and ponzu sauce

 Tuna tataki with white onion puré, green salad and carrot pickle

 Five-spiced fish tacos

Meat

 Beef tártar with smoked aioli and crispy potato

 Lamb Kofka with Mint/Ras el hanout yogurt

 Beef Carpaccio with parmesan ,rocket salad and red onion pickles

 Foie-Gras Scallop with 2 textures fig and brioche bread

Salads

 Burrata Salad with prosciutto, nectarine and croutons

 Vietnamit Salad with salmon teriaky, sésame seed's and craker

 Tuna Nicoise Salad

 Smoked fish salad with Slow cooked Egg, Orange and fennel vinagrete

 Green salad with melted chevre or borsin, fresh peach, croutons, balsamic vinaigrette

 Caesar tiger prawn

Main Course

Fish/Seafood

 Filet of sea bass with Mediterranean sauce, zuchinni puré and sauté vegetables

 Fresh golden bream fillet with sweet bell pepper sauce, white bean puré and chorizo

 Grouper with clams sauce, xerém (Algarvian corn puré) with aspargurus

 Salmon wellington with soubise/mustard l'ancienne sauce with creamy green barley

 Turbot with lemon and caper's sauce with mush of potato with tomate concasé/olives

 Roast Octopus with esparregado (spinach portuguese puré), romesco sauce and sweet potato crisp

Codfish sous-vide with cauli-flower/potato puré, green bean sauté, black olive and

challot

Meat

 Rack of lamb with herbs croust, pumpkin and tomato puré, baby corn , Balsamic and parsley sauce

Surf & turf with fondant potato, veggies and shimeji, bearnaise noisette sauce

 Cheeck veal stew with Celery/potato puré, green beans and challot's

 Duck Magret Sous Vide with Grill spring onion and Orange/szechuan pepper

 Fillet mignon with trufle potato puré, wild mushroom's and bourdelaise sauce

 Chicken breast roullad stuffed with brie and spinach, potato/pear puré, bimi

 Entrecote with potato fondant, Watercress shallot and parmesan salad ,roast tomato and peppercorn sauce

Pasta & Risotto

 Lobster Risotto with sun dry tomato and prosciutto

 Seafood Rissotto (Shrimp, Clams and Monkfish)

 Peas, Parmesan and Saffron Rissotto

 Pasta with Mushroom sauce and goat milk

 Pasta with tomato sauce, basil and black olive slices

Pasta Vongole

 Pasta Amatriciana

 Pasta Carbonara

Dessert

 Tiramisú with lime zest

 Pavlova with kiwi, mascarpone cream and vanilla

 Cream Brulée orange with caramelized apple and rum

 Apple and red fruit croumble with ice cream

 Creamy Chessecake with lemon curd

 Chocolate ganache tart, salt caramel and pistachio

 Apple pie with toffe

Coconut pavé with , sauté almond, lime wedges

 Banane Tatin with custard

 Red Fruit’s thousand-leaf with diplomat cream (cake)

 Peach flambé with almond biscuit and creme fraiche

 Fruit Carpaccio and sorbet

Wine menu pairing (1 Glass by plate/person) -Contact me for Budget Price

For the Menu - Contact me for Budget Price

The Menu is the same for everyone !

Pricing includes:

- Menu planing & Food Cost

- Food shopping & Preparation

- Private chef in villa

- Kitchen Assistance

- Lay the table

- Kitchen cleaning

- Transportation

Pricing doesn ́t include:

- Drinks

Thank you! Chef Filipe Silva