Thank you so much for considering me for your wedding in Ibiza.

I’ve created a bespoke menu centred around a refined, seafood-led Mediterranean style, guided by seasonality, balance, and an elegant approach to plated dining.

This is a chef-led experience that I design and deliver personally, with each element thoughtfully composed to ensure a seamless flow of dishes and a relaxed, beautifully paced service throughout your special celebration.

CANAPÉS

(choose 3)

Smoked salmon on rye, dill avocado cream & pickled cucumber

Panko prawn skewer, padrón pepper & curried mango yoghurt

Rainbow beet carpaccio, smoked fish pâté & citrus oil

Teriyaki oyster mushroom, charred asparagus & sesame

Watermelon, feta, cucumber, mint & dukkah

THE MAIN EVENT

(to share at the table)

Freshly baked artisan breads with a selection of accompaniments:

Basil aioli, marinated Ibiza olives, Romesco, candied walnuts

FIRST COURSE

(choose one plated with one as a side)

Local burrata Heritage tomatoes, blackberries, crispy sage & basil oil

Spanish bonito Black garlic Caesar salad, romaine, pan cristal croutons & Manchego crisp

Snow crab & chilli prawn salad Rice noodles, mango, pickled ginger, wakame & nuoc cham dressing

Sumac roasted beetroot Whipped feta, curried chickpeas, roasted cauliflower & spiced nuts

Goat’s cheese with endive, orange, pomegranate & white miso dressing

Marinated boquerones with rainbow citrus carpaccio, pine nuts & pomegranate

FISH MAIN COURSE

(choose 1)

Baked sea bass  Rose harissa ragu, black lentils & saffron aioli

Mediterranean baked hake Rich tomato, roasted pepper & chickpeas, chilli crunch oil

Oven baked cod Lemon, capers, olives, roasted cherry tomatoes & parsley oil

Basil broccoli pesto crusted salmon Sumac roasted fennel & red grapes

Masala hake Ginger turmeric yoghurt, kachumber salad, curried quinoa & coriander chutney

SIDE DISHES

(choose 2)

Parmentier potatoes with rosemary & garlic with chipotle romesco

Whipped potato & sweet potato purée

Shaved fennel, orange, dill & leaves

Asparagus, tenderstem broccoli & green beans with lemon oil & sea salt

Buttered spinach, kale and chard with garlic oil & lemon

SWEET ENDING

(Choose 1)

Double lemon Ibiza cheesecake, blueberry compote & lemon curd

Burnt Basque cheesecake, vanilla cream & caramelised nectarine compote

Dark chocolate olive oil torte, sea salt, orange zest & cacao nibs

Vegan white peach & raspberry cheesecake, passionfruit glaze

🌿 CURATED RECOMMENDATION…

Based on experience, to ensure a seamless flow of service and a beautifully balanced menu choices, I recommend the following selection:

CANAPÉS (recommended 3)

Smoked salmon on rye, dill avocado cream & pickled cucumber

Panko prawn skewer, padrón pepper & curried mango yoghurt

Teriyaki oyster mushroom, charred asparagus & sesame

FIRST COURSE (recommended)

Local burrata Heritage tomatoes, blackberries, crispy sage & basil oil

Spanish bonito Black garlic Caesar salad, romaine, pan cristal croutons & Manchego crisp

MAIN COURSE

Baked sea bass or crusted salmon (most popular choice)

Olive oil whipped potato & sweet potato purée

Shaved fennel, orange, dill & leaves

SWEET ENDING

Burnt Basque cheesecake

or

Double lemon Ibiza cheesecake,

WEDDING QUOTATION

€240 per guest (minimum of 20 guests)

Assistant chef support:

€350

Once you’ve had a chance to review, if everything feels aligned, we can refine the final details together including guest numbers, any menu adjustments, and service timings.

I look forward to hearing your thoughts.

It’s going to be a very special day!

All the best

Tess Prince