Chef Gary Elliott Poblete Pinto -MEVORA -
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MEVORA Signature Experience
A four-course menu with beef fillet, scallops and vegetarian alternatives. Four courses; choose one of two dishes per course for the group. Dietary adjustments by prior arrangement. For 4–6 guests: €144 per person. For 7–20 guests: €125 per person. Includes menu planning, ingredients, preparation at your home, table service, and cleaning and tidying of the chef’s working area and the utensils and equipment used during preparation. Drinks, additional staff and special requests quoted separately. The prices shown apply to the plated dinner for the number of guests specified in this menu. For other service formats, we provide a personalised quote based on guest numbers, dish selection, venue, duration and the services required, such as waiting staff, tableware, equipment and setup. Before confirming your booking, we will agree with you on the services included and the total price.
Indication of Chef Gary Elliott Poblete Pinto -MEVORA -'s skills and specialties
ShareA four-course menu with beef fillet, scallops and vegetarian alternatives. Four courses; choose one of two dishes per course for the group. Dietary adjustments by prior arrangement. For 4–6 guests: €144 per person. For 7–20 guests: €125 per person. Includes menu planning, ingredients, preparation at your home, table service, and cleaning and tidying of the chef’s working area and the utensils and equipment used during preparation. Drinks, additional staff and special requests quoted separately. The prices shown apply to the plated dinner for the number of guests specified in this menu. For other service formats, we provide a personalised quote based on guest numbers, dish selection, venue, duration and the services required, such as waiting staff, tableware, equipment and setup. Before confirming your booking, we will agree with you on the services included and the total price.
Vanilla crème brûlée with marinated berries
Vanilla crème brûlée accompanied by marinated berries.
Beef tartare on crispy brioche with mustard cream and pickled shallots
Beef tartare on crispy brioche with mustard cream and pickled shallots.
Mushroom tartare on crispy brioche with truffle cream and chives
Mushroom tartare on crispy brioche with truffle cream and chives.
Seared scallops with cauliflower cream, brown butter and hazelnuts
Seared scallops served with cauliflower cream, brown butter and hazelnuts.
Ricotta and spinach ravioli with sage butter and toasted hazelnuts
Ricotta and spinach ravioli served with sage butter and toasted hazelnuts.
Pink-roasted beef fillet with potato gratin, glazed carrots and red wine jus
Beef fillet served pink, accompanied by potato gratin, glazed carrots and red wine jus.
Creamy mushroom risotto with seasonal vegetables, vegetarian hard cheese and truffle oil
Creamy mushroom risotto with seasonal vegetables, vegetarian hard cheese and truffle oil.
Dark chocolate tart with berry compote and vanilla cream
Dark chocolate tart accompanied by berry compote and vanilla cream.
Book this menu
Chef Gary Elliott Poblete Pinto -MEVORA - offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
About Chef Gary Elliott Poblete Pinto -MEVORA -
Personalized menus, seasonal ingredients, and elegant presentation in Hamburg