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Paul and Nina have organized and cooked for hundreds of weddings in their careers each one with their own unique menu chosen by the bride and groom.

They have access to a large poolside venue with stunning views of Playa Blanca capable of sitting up to 50 guests  and can also put you in contact with reputable wedding planners should you need them.

EXAMPLE WEDDING MENU €35 per person with a €100 chef charge.

There is an extra chefs charge of €60 for parties over 8.


  • Serrano ham and pickled mushrooms with rocket cherry plum tomatoes and balsamic – see picture


  • Chicken with a red pepper mousselline, leek Velouté, shallot dressing and parmesan crisp- see picture


  • Vanilla and raspberry Crème brûlée

You can design your own menu from the following options. Or, if you have a special dish that you really like – ask! We shall do our best to provide it for you.


  • Brocolli soup with a hint of blue cheese
  • Courgette and brie soup finished with basil
  • Leek and Potato
  • Cream of chicken soup
  • Cauliflower and Parmesan soup
  • French onion with a cheese crouton


Fish Starters

  • King Prawn Salad – Sautéed king prawns and watercress salad with toasted pine nuts and sweet tomato chutney
  • Smoked salmon filled with cream cheese, king prawns and chives served with melba toast
  • Pan fried scallops topped with a mango and chilli salsa
  • Scallops & king prawns in a Creamy mornay sauce topped with a parmesan crust
  • King prawns cooked in sizzling olive oil, garlic and chilli
  • Thai prawn salad – King prawns marinated in lemongrass, ginger and garlic on a bed of rocket cherry tomatoes and radishes topped with crispy rice noodles and served with chilli jam for dipping

Meat Starters

  • Asparagus wrapped in serrano ham with a parmesan cream
  • Chicken Ballontine with Caponata – Boneless chicken with a parmesan stuffing accompanied by aubergine, tomato and pine nut salsa
  • Beef koftas balls in a mild curry sauce topped with coriander
  • Tender braised ribs in a rich barbecue sauce
  • Button mushrooms filled with bacon and pine nut stuffing, in a tomato ragu topped with mozzarella
  • Chicken Ceaser Salad – Cos lettuce, parmesan, garlic croutons, pickled anchovies and chicken tossed in a traditional ceaser dressing
  • Parma Ham with marinated Mushrooms, rocket, cherry plum tomatoes and balsamic reduction
  • Pork, Apricot and Pistachio Terrine – minced pork with sage, thyme, garlic, apricot and pistachio wrapped in bacon served with a apple and sultan chutney


  • Tomato and buffalo mozzarella salad finished with fresh basil and balsamic
  • Button mushrooms stuffed with spinach and goats cheese, baked in a tomato and basil ragu
  • Baked egg: Baked Camembert and sun-dried tomatoes with a runny yolk center served with crusty bread
  • Baked avocado with blue cheese and walnuts and crusty bread
  • Spinach and Mushroom Tart – Creamy wild mushroom and spinach encased in a shortcrust pastry served with a rocket salad
  • Goats cheese tart – French goats cheese and sundried tomato tart with rocket salad and a red onion chutney

Mains courses – served with seasonal vegetables and potatoes


  • Chicken stuffed with wild mushroom moussiline and a watercress sauce
  • Chicken Breast Stuffed with Red Pepper Mousiline and a Creamed Leek Sauce
  • Chicken breast stuffed with brie wrapped in bacon and served with a rich tomato sauce
  • Pork fillet with a choice of creamy Dijon mustard sauce, cherry jus or porchini mushroom and truffle sauce
  • Tornados Rossini – Fillet steak served on a bread crouton topped with a slice of chicken liver parfait & covered in a rich Rossini sauce of shallots, mushrooms & Madeira wine jus
  • Sirloin steak with either peppercorn, blue cheese, or porchini mushroom and truffle sauce
  • Slow cooked shoulder of Lamb with rosemary jus
  • Slow cooked shoulder of lamb in a rich tomato, chorizio, red pepper and olive sauce
  • Beef Bourguignon – Beef braised with red wine, mushrooms and shallots with creamed potatoes
  • Confit duck leg with cherry jus and mashed potatoes


  • Teriyaki Salmon fillet marinated in a light soya sauce, ginger and garlic on a bed of sesame vegetables
  • Seabass fillets served with buttered spinach roast cherry tomatoes and creamy coriander volute
  • Pan-fried sea bream fillets with salsa verde and Sauteed courgette batons
  • Whole baked fish with mojo, canarian potatoes and salad

Vegetarian main courses

  • Stuffed Peppers – Roasted red pepper filled with ratatouille topped with a cheddar cheese sauce and herb crust
  • Mushroom Stroganoff – wild mushrooms, shallots and garlic flambéed in brandy with cream served with a timbale of basmati rice
  • Broccoli and Stilton Strudel- Soft florets of broccoli topped with Colston Bassit stilton encased in puff pastry served with a tomato and roast red pepper chutney
  • Vegetable Lasagne – Chargrilled aubergine, courgette, pepper, red onion and mushrooms layered with tomato ragu, pasta sheets and a creamy cheese sauce
  • Butternut Squash Thai Curry – Butternut squash sautéed with lemon grass, ginger, chilli and garlic finished with coconut milk and coriander served with a timbale of basmati rice


  • Baileys cheesecake with chocolate sauce
  • Chocolate cheese cake with orange and vanilla syrup
  • White chocolate cheesecake with passion fruit coulis
  • Vanilla cheescake with raspberry compote
  • Vanilla and raspberry creme brulle
  • Hot chocolate fondant with vanilla ice cream
  • Poached pear with mulled wine syrup and vanilla ice cream
  • Treacle tart and custard (minimum 8 per order)
  • Lemon tart with Chantilly cream
  • Ferrero Rocher chocolate cup
  • White chocolate and lemon cup