the menu

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Aren’t you getting a bit sick and tired of hosting a party but never having the time to enjoy it? Do you find yourself spending hours (or days) in the kitchen instead of spending with your friends and family like you want to?

Do you have a family celebration or a special event coming up and you’d like to be truly memorable? Search no more… our private chef service is the answer to your needs.

With a wide variety of delicious Mediterranean style dishes from our Starters, Main Courses and Desserts you can choose to tailor make your dining experience to taste.

Alternatively why not try something a little different. Our popular themed dinners will entice your guests and encourage them to sample new and exciting dishes. We offer the following unique options:

Traditional breakfast

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PROSECCO BREAKFAST

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For less than 10 guests, please enquire for final price.

Service Time: from 8.00am.
Number of guests: Minimum of 10 guests.

BOOK YOUR PRIVATE CHEF

A LA CARTE

Three course dinner

Choose one starter, one first course or main course & one dessert from the list below

Four course dinner

Choose one starter, one first course, one main course and one dessert from the list below

Starters

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Giant king prawns cooked with lime, basil, garlic and coriander served over a bed of fresh rocket leaves
Trio of Italian Bruschetta (toasted ciabatta bread topped with mozzarella cheese, tomato and fresh rocket leaves- grilled peppers and goat cheese- smoked scamorza cheese, cured ham*, wild mushrooms) *optional to make it vegetarian
Thai style fish cakes served with ginger and sweet sour sauce
Beef Carpaccio served over a bed of rocket leaves with shaved Parmesan cheese and balsamic vinegar
Salad of honeydew melon with mango and strawberries, finished with fruit coulis and lemon sorbet
Toasted ciabatta bread with goats cheese, sundried tomato, rocket leaf salad, basil oil
Prawn and smoked salmon timbale bound with Marie Rose sauce and served with brown bread and butter and finished with lemon oil
Prawns in a garlic & white wine sauce with smoked paprika
Selection of hummus with fresh toast
Three cheese salad served with caramelized shallots and tomato & onion salad with mixed leaves
Ciabatta with flat mushroom, dolcelatte, Parma ham, balsamic & port reduction

Smoked salmon salad served with dressed mixed leaves and citrus olive oil dressing
Melon and Parma ham, Sicilian pesto and rocket leaves
Seafood salad with avocado, fresh prawns and crab meat served on mixed leaves and bound with saffron dressing
Chicken liver pate with toasted brioche & surprise jam
Pan fried scallops cooked in saffron lemon butter served on leek and onion confit, finished with red pepper coulis (supplement 4,00€)
Warm spinach, goat cheese, bacon and walnut salad
Chicken caesar salad with red onions, parmesan cheese, croutons and our caesar dressing
Spinach & goats cheese in puff pastry over a bed of creamed vegetables (V)
Chicken & vegetables Chinese gyozas with soy sauce, rice vinegar and flaked chilli
Fresh homemade soup

More vegetarian & vegan dishes available on request

a la carte

First course

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a la carte

main course

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Pork fillet with a special apple and curry sauce
Loin of Pork with wild mushroom sauce with a pine nuts and truffle risotto
Fillet of Iberian pork with quince jelly served with sweet wine reduction and Jerez balsamic sherry
Rack of Lamb served over a bed of spiced couscous with a “Moroccan mint” light sauce (Supplement €3,50)
Rosemary & thyme marinated grilled lamb chops with chimichurri sauce
Thai style homemade chicken curry & basmati rice
Free range chicken breast with our chef’s special prawn sauce
Chicken supreme with wild mushroom and tarragon cream sauce
Chicken breast in a bacon, smoked paprika and white wine creamy sauce
Farmhouse chicken with sage, cured “pata negra” ham & white wine & lemon sauce
Veal escalope in rosemary breadcrumb, pan fried and topped with olives, potato salsa, buffalo mozzarella and finished with tomato sauce
Fillet steak with a pepper and brandy creamy sauce served with a compote of wild mushrooms (Supplement €5,50)
Fillet steak, served with wild mushroom & truffle sauce, red onion marmalade (Supplement €5,50)
Duck breast with a red berry sauce
Duck confit with an apricot sauce

Fillet of Salmon with a basil, sun-dried tomato & thyme sauce
Salmon fillet over a bed of saffron, black olives, and sun dried tomatoes mash potatoes with a citrus and balsamic vinegar reduction sauce
Fillet of salmon with a champagne and dill sauce
Norwegian salmon supreme with a ginger crust served with a creamy coconut & lemon grass sauce
Fillet of cod with prawns and tomato concasse with gratin potatoes
Thai style homemade prawns curry & basmati rice
Tuna steak cooked with a fresh tomatoes, black & green olives & caper sauce
Pan fried sea bass fillets with baby clams, fried seaweed served with a “romesco sauce”
Seabass, aubergine, courgette & red peppers millefeuille
Oven baked fillet of sea bass topped with a basil olive crust set on sweet potato salsa and finished with lemon dressing
Monkfish tail with crushed mixed pepper and lemon, served on cous-cous and finished with a dill beurre blanc sauce
Monkfish served in a light butter lemony sauce with crispy cured ham & hazelnut
Fillet of turbot served over a bed of buttered baby leeks with sautéed wild mushrooms (Supplement €4,00)
Grilled octopus with creamy truffle potatoes, smoked paprika oil and sea salt
Tuna steak ‘asian style’