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Red snapper in potato scales

Four courses

Spring from the sea

Chef Anto, the chef who cooks this menuA HosFin dinner, cooked by Chef Anto

Celebrating the flavours of the season — a walk on the seafront side, with a bit of wind and a light sun.

  1. Starter

    Poached lobster & white asparagus

    Gently steamed lobster medallions marinated in their own bisque with oregano and dill, over a rice crisp with fennel sauce and seasonal white asparagus. Dressed with lime and grape gel.

  2. Starter

    Scallop coral & Mazara prawn risotto

    Acquerello rice elevated with red prawn bisque, creamed with scallop coral butter, with prawn tails, mussel powder and parsley chlorophyll.

  3. Main

    Red snapper in potato scales

    Pan-toasted red snapper with crispy potato discs on top, served with purple potato sand and saffron sauce.

  4. Dessert

    Deconstructed lemon tart

    A buttery almond crumble, sharp lemon curd, torched soft Italian meringue and fresh raspberries.

Tell us about allergies when you book.

Made in your kitchen.

Everything is cooked in your kitchen, to order, by hand, by Chef Anto. Each course is plated and served at your table, then cleared away.

A passionate private chef, I bring sixteen years of international culinary experience to an exacting and exclusive clientele, notably in the United Arab Emirates where I have practiced for four years. For me, private dining is a true art of living: each table becomes a stage for creativity, refined pairings, and the showcasing of premium ingredients, meticulously selected for their excellence. I craft personalized, innovative, and refined menus, integrating vegan, gluten-free, or allergen-free options as needed, and designing creations especially tailored for children or guests with dietary restrictions. Every detail matters: from the careful selection of ingredients, to the elegant presentation, and discreet service. A polyglot chef (English, French, Spanish, Italian), I prioritize building authentic connections with my clients. Listening, sharing, and passion guide my daily work.

Chef Anto
  • Scallop coral & Mazara prawn risotto
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