Chef Lucas Phillips
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Inspiration Menu
A creative fusion of Mediterranean and international flavors, offering a refined dining experience with each course crafted to surprise and delight.
Indication of Chef Lucas Phillips's skills and specialties
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.
Book this menu
Chef Lucas Phillips offers the following booking options for this menu. Imagine having a private chef cook these menus during your birthday, wedding or other special event.
Mealbox
Available as luxurious mealbox for delivery. You just need an oven.
Cooking Workshop
Courses are available as cooking workshop. Learn from the best
Private dining
Chef Lucas Phillips can cook this menu on location for you and your guests
Recipe video
Courses are available as recipe video. Learn how to cook this menu yourself
About 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.
Other menus by Chef Lucas Phillips
These menus are also offered by Chef Lucas Phillips. They can be adjusted to your taste and dietary preferences. Convinced by these example menus and looking for a private chef for a special event? Book Chef Lucas Phillips