Chef Lucas Phillips
5
(Profil ansehen)
Inspiration Menu
A creative fusion of Mediterranean and international flavors, offering a refined dining experience with each course crafted to surprise and delight.
Hinweis auf Chef Lucas Phillipss Fähigkeiten und Spezialitäten
ShareA creative fusion of Mediterranean and international flavors, offering a refined dining experience with each course crafted to surprise and delight.
Chilled Gazpacho Andaluz with Italian Burrata
A refreshing gazpacho served with creamy burrata, crunchy pine nuts, pickled cucumber, and fragrant basil oil.
Red Prawns from Soller with Fresh Mango
Sweet red prawns paired with fresh mango, Thai Nahm Jim dressing, fried peanuts, and aromatic coriander.
Carrot Salad with Black Sesame and Moroccan Dressing
A vibrant salad of carrots in multiple textures, black sesame, toasted buckwheat, and a tangy Moroccan dressing.
Citrus Cured Cod with Grapefruit and Avocado
Delicate citrus-cured cod with fresh grapefruit, creamy avocado, pink pepper, and a touch of chili.
Scorched Red Mullet Fillet with Courgette Linguine
A perfectly scorched red mullet fillet served with courgette linguine, squid, and a light tomato vinaigrette.
Ibérico Pork Ravioli with Roast Fillet
Tender ravioli filled with Ibérico pork, accompanied by roasted fillet, creamed sweetcorn, Hispi cabbage, and Madeira sauce.
Grilled XL Sardine with New Season’s Tomatoes
Grilled XL sardine served with new season’s tomatoes, crushed green olives, crostini, and a smoked paprika aioli.
Roasted Quail Marinated in Paprika
Roasted quail marinated in paprika, served with chorizo, ginger-pickled grapes, and chives.
Pistachio & Olive Oil Cake with Roasted Strawberries
A moist pistachio and olive oil cake served with roasted strawberries and vanilla crème chantilly.
Black Fig & Almond Frangipane Tart
A delicate frangipane tart with black figs, almond cream, and whipped mascarpone.
Manjari Chocolate Cremeux with Poached Cherries
A rich 70% Manjari chocolate crèmeux paired with poached cherries and a crisp hazelnut biscuit.
Coconut Panna Cotta with Pineapple Carpaccio
A refreshing coconut panna cotta served with pineapple carpaccio, ginger, and fresh lime.
Poached Peach in Cardamom & Basil Syrup
Poached peach served with cardamom and basil syrup, raspberry sauce, Greek yogurt, and vanilla mousse.
Dieses Menü buchen
Chef Lucas Phillips bietet folgende Buchungsoptionen für dieses Menü an. Stellen Sie sich vor, einen Privatkoch zu haben, der diese Menüs während Ihrer Geburtstagsfeier, Hochzeit oder anderen besonderen Anlässen zubereitet.
Über Chef Lucas Phillips
Hi, I am a dynamic Michelin trained chef with over 20 years work experience having worked in some of the most prestigious restaurants in London and internationally. These include Chez Bruce, Terre à Terre, Murano (Gordon Ramsay) & Nou Manolin in Alicante to name just a few.
Weitere Menüs von Chef Lucas Phillips
Diese Menüs werden ebenfalls von Chef Lucas Phillips angeboten. Sie können an Ihren Geschmack und Ihre Ernährungsvorlieben angepasst werden. Überzeugt von diesen Beispielmenüs und auf der Suche nach einem Privatkoch für einen besonderen Anlass? Buchen Sie Chef Lucas Phillips