The best villa barbecue is not a restaurant menu moved outdoors. It should belong to the place: smoke in the air, dishes arriving for everyone to share and no reason for guests to leave the conversation.
Begin with the produce
Fish, prawns, vegetables and premium cuts each need their own heat and timing. We build the menu around what is excellent in the market rather than around a fixed list.
Plan the rhythm
Small bites can welcome guests while the fire settles. Fresh salads and sauces bring contrast, then the main ingredients arrive in waves so everything is enjoyed at its best.
Keep hospitality effortless
The chefs manage preparation, cooking, service and the final kitchen reset. Guests get the energy of live fire without inheriting the work behind it.