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.
Indicación de las habilidades y especialidades de Chef Lucas Phillips
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.
Reservar este menú
Chef Lucas Phillips ofrece las siguientes opciones de reserva para este menú. Imagina tener un chef privado que cocine estos menús para tu cumpleaños, boda o cualquier otro evento especial.
Acerca de Chef Lucas Phillips
Hola, soy un chef dinámico con formación Michelin y más de 20 años de experiencia laboral, habiendo trabajado en algunos de los restaurantes más prestigiosos de Londres e internacionalmente.
Otros menús de Chef Lucas Phillips
Estos menús también son ofrecidos por Chef Lucas Phillips. Pueden adaptarse a tu gusto y preferencias dietéticas. ¿Te han convencido estos menús de ejemplo y estás buscando un chef privado para un evento especial? Reserva con Chef Lucas Phillips