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SKILLS
Menú book boda
Menú
APERITIUS del DIFERENT FRED
- Brioche de llobregant amb siracha i poma verda (+2,50€)
- Sopa de meló amb
- encinalls de foie i modena
- Brandada de bacallà amb alfàbrega i tomata confitada
- Ceviche de corball i blat de moro
- Canapè de laminat de vedella, mostassa i vinagreta de mel
- Canapè de salmó amb formatge fresc i anet
Cornet de patata, - sobrassada i mel
- Gaspatxo de remolatxa i escuma d’alfàbrega
- Tàrtar de tonyina amb alga nori cruixent (+1,50€)
- Vou-la-vent de salmó un xic picant amb alvocat
- Bombó de foie amb xocolata i quicos (+1,50€)
- Coca de recapte amb escalivada i sardina fumada
- Pernil ibèric amb pa de coca amb tomata
- Crema freda de carbassa amb oli de canyella i taronja
- Tàrtar de tomata, burrata i alfàbrega
- Roast beef, quètxup de cogombrets i mostassa
- Cornet de steak tartar
Enfilall de llagostins amb salsa tàrtara
Ostres Guillardeau nº3 (+2,50€ unitat)
- Enfilalls de gambes amb escuma de mango
- Fideuà de marisc amb allioli de julivert
- Risotto d’arròs de Pals amb ceps
- Crema de bolets amb alfàbrega i burrata
- Mini wontons de pollastre rostit amb salsa hoisin
- Mini wontons de peix i verduretes amb salsa
- hoisin Brioix de galta de vedella rostida, amb pico de gallo
- pinya Brioix amb mini hamburguesa de Black Angus de Girona (+1,50€)
- Croquetes de marisc amb maionesa de coriandre i llima
- Enfilall de pop i cansalada ibèrica amb oli de pimentó de la vera
- Bikini de sobressada i formatge
- Bikini de formatge brie i tòfona
- Enfilall de verduretes a la brasa amb romesco
- Vieira marcada a la planxa,
- suc de rostit i pernil (+2,00€)
- Irlandès de marisc amb greixons de dorada
- Parmentier de patata trufada amb carn de perol
- Raviolis de carbassó, escalivada, pinyons i pesto
- costella de porc glasejada amb mel, soja i fruits secs
- Paperina de gambeta
- cristall Milfulls de patates braves
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From 50 € per person
Vegetarian menu
STARTERS (Choose 3 options)
Vegetable escalivadas (Catalan roasted vegetables).
Grilled lettuce heads, roasted vegetables, lime zest, croutons, parmesan slices, Caesar dressing
artisanal.
Pink tomato/raff, spring onion and tuna belly (pescatarian option).
Baskets of vegan cream cheese, black garlic, forest mushrooms and chestnuts
Fresh cabbage roll stuffed with apples and walnuts.
Celery salad in different textures with a soft mustard sauce.
Pumpkin falafel.
“Arancini” (Sicilian rice ball) with soft aioli sauce.
Porcini tempura.
Beet Carpaccio, yogurt foam, crunchy almonds and mint.
MAIN PLATO (Choose 1 option)
Cauliflower cream with truffle and a delicate touch of vanilla.
Spaghettini with artisanal tomato sauce infused with basil and sun-dried tomatoes.
Tagliatelle with seasonal mushroom sauce.
False white cabbage tagliatelle with sautéed artichokes and mint.
Artisanal ravioli stuffed with mushrooms with parmesan fondue sauce.
Eggplant Parmesan (eggplant lasagna, with tomato sauce and mozzarella)
Zucchini carpaccio with olives, dried tomatoes and capers.
“Quinfish” Nori seaweed roll stuffed with quinoa on sautéed vegetables.
DESSERTS
Chocolate coulant or Catalan cream.
Seasonal fruits.
WAREHOUSE INCLUDED
Synera Red Wine (Tempranillo)White Wine
Clos de Encis
(D.O Terra Alta)
From 50 € per person
À la Carte Menu
STARTERS (Choose 3 options)
Roasted baby carrots, with feta cheese and Sicilian Kalamata olives.
Tuna tataki with smoked eggplant puree and sesame yogurt dressing.
Beef tartare, parmesan mousse and seasonal mushrooms.
Mediterranean sea bass, crispy vegetables and lemon and basil olive oil dressing
Prawn ravioli, on a cream of tender peas and a light touch of ginger.
Carpaccio of zucchini, mint, baked cod with soft butter cream and dried tomato.
MAIN COURSE (Choose 1 option)
Baked sea bass, potatoes, black olives and cherry tomatoes.
Sea bream fillet, with broccoli couscous, lemon zest and anchovies.
Grilled turbot accompanied by candied artichokes.
Monkfish suquet, with clams, shrimp and potatoes.
Slow-cooked beef cheek on truffled Parmentier.
Beef tenderloin, with wild asparagus and a demiglace of its juice.
Roasted suckling pig with apple cream and green beans.
Slow cooked boneless lamb, with sautéed spinach, pine nuts
and raisins.
DESSERTS (Choose 1 option)
Tiramisu
Chocolate Coulant
Catalan cream
WAREHOUSE INCLUDED
Synera Red Wine (Tempranillo)
Clos de Encis White Wine
(D.O Terra Alta)
From 40 € per person
Mediterranean lovers
(All dishes are included)
Iberian ham with glass bread
(Catalan bread seasoned with grated tomato and olive oil and salt)
Croquette tasting
(Iberian ham, boletus, cod)
My version of bravas: Layers of potatoes topped with Brava sauce
Catalan fish stew
(Monkfish stewed on its own “Suquet”)
Vitel Tonne
Fresh sliced Roast Beef salad with a creamy tuna sauce and
capers.
*It is possible to replace the Roast Beef with lacon
Zucchini carpaccio with black olives, dried tomatoes, capers
and a delicate yogurt dressing
Eggplant Parmesan
(Eggplant lasagna, tomato sauce infused with basil and mozzarella)
Mussels with cava
(Steamed mussels served with a Cava sauce)
WE CONTINUE WITH… (Choose an option)
Seafood paella
(Prawns, cuttlefish, clams and mussels)
Sea & Mountain Paella
(Seafood & Meat)
Mountain Paella
(Iberian secret and green beans)
TO FINISH (Choose an option)
Catalan cream
Seasonal fruit skewers
WAREHOUSE INCLUDED
Synera Red Wine (Tempranillo)
Clos de Encis White Wine (D.O Terra Alta)
SKILLS
CREATIVE CHEF
Roberto Colella
I’m Roberto Colella, and I’m a professional chef with 18 years of experience from working in Milan, Naples, London and Barcelona.
My experience ranges from working in the Baglioni Hotel and the George Private members’ club, as well as in Michelin restaurants including the Don Carlos Restaurant of the Grand Hotel in Milan and Le Blanc in The Mandarin Hotel in Barcelona, as well as working in large-scale off-premise special events.
I’ve gained much experience in well-known high-end restaurants such as the W, Le Meridien & Le On right here in Barcelona, and finally in my own restaurant Colella.
For me it’s a pleasure to host and offer private dining events to bring an enjoyable gastronomic experience with a Mediterranean essence.
I’m looking forward to meeting you and offer my cuisine proposal for your event!
main features
Is to go away from the standars, close my eyes and play with the ingredients to offer an revisated cuisine with all its essence.
From 150 € per person
Seafood Menu
TO START WITH….
Oysters
Grilled Tiger prawns
Crayfish flambéed with Cointreau
Salted red prawns
Razor clams “Navajas” with Parsley
Olive oil and Garlic sauce.
Voul a vent with green peas from
Maresme lands and Caviar
TO CONTINUE WITH….
Grilled lobster Salad
Turbot with white wine sauce and oven potatoes
DESSERT:
Seasonal fruits
Lemon Sorbet
DRINKS INCLUDED
Red Wine
Synera (Tempranillo)
White wine
Clos de Encis
(D.O Terra Alta)
*1 bottle of wine each 3 people
From 50 € per person
BBQ Party
Vegetable escalivadas (Catalan roasted vegetables)
Baby goss, grilled chicken, lime zest, croutons, parmesan slices, Cesar sauce dressings
Pink tomato/raff spring onion with belly fillet of tuna
Marinated pork ribs
<br><br>Butifarra del Pages (Catalonian fresh sausage)
Ribs of lamb
Beef Entrecote
Tiger grilled prawns
Chicken wins
Sides: Zucchini, corn, potatoes, carrots
Sauces: Chimichurri, Romesco, Barbacoa, Mayo & Ketchup.
DESSERT
Coulant de chocolate
Crema catalana
Seasonal fruits
DRINKS INCLUDED
Red Wine
Synera (Tempranillo)
White wine
Clos de Encis (D.O Terra Alta)
*1 bottle of wine each 3 people
THE BEST PRIVATE COOKS ON THE Costa Brava?
If what you need is to enjoy a private chef at home, you just have to ask, we have chefs for events on the Costa Brava. Or even if you don’t feel like being bothered, we also have a variety of home catering on the Costa Brava.
Everything at your fingertips to forget about the cumbersome kitchen work.
Enjoy the unique experience with the service of a master chef, a private chef at home in Tossa de Mar. Turn the house you rent into a 5-star restaurant. Your home chef in Tossa de Mar will take care of everything: Menu design, purchase of the ingredients you need, private chef service at home, waiter service, plating, cleaning and tidying up the kitchen after having cooked.
More info
Do you want to know which chef is best for you?
We are in contact
Schedule
- Mon-Fri 9:00AM - 8:00PM
- Sat-Sun 10:00AM - 6:00PM
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