ALEJANDRO NICOLAUPrivate Chef — London
A showcase of Alejandro's cooking: Mediterranean, Asian and South American fusion, with seasonal produce and fine-dining technique. Every menu is tailored to the client, the occasion and any dietary requirements.
Toasted brioche, hand-carved acorn-fed ham and Oscietra caviar.
Signature
Cured wagyu, crème fraîche and caviar on a crisp base.
With caviar
Crisp filo shell, whipped mascarpone and slow-cooked onion jam.
Fine dining
Avocado crab tartlets and beef tartare on rye, finished with roe and caviar.
Fine dining
Cucumber, nori and citrus leche de tigre, finished with edible flowers.
Signature
Heirloom tomatoes, fresh English peas and 24-month prosciutto.
Mediterranean
Citrus-cured white fish, black caviar and mango-lime dressing.
With caviar
Roasted baby onions, pickled grape, whipped goat's cheese and walnut.
Vegetarian
Baby potatoes, caviar and fresh garden herbs over a creamy butter sauce.
Signature
Herb green sauce, pickled beetroot crumb and steamed clams.
With caviar
Pan-seared foie gras, toasted seeds and apple purée, finished tableside with truffle.
Signature
Slow-braised pork belly, wild chanterelles, roasted shallot and black truffle crumb.
Mediterranean
Rich ganache, crisp cocoa base and hazelnut butter.
Signature
Light aerated texture, tropical fruit gel and toasted coconut crumb.
Tropical
Molten chocolate sponge, vanilla ice cream and salted caramel drizzle.
Signature
Velvet raspberry mousse, rose gel and almond praline crumb.
Seasonal
Edible flowers, red fruit coulis and citrus powder.
LightRotating seasonal flavours, made in-house.
CoffeeVanilla pastry cream and fresh raspberries.
Signature
Light sponge decorated with edible flowers.
Floral presentationDark chocolate ganache with salted toffee.
Coffee