Chef Jack Mccartney
Chef At Home In Corroios
Get to know me better
A love for food and a passion for cooking has taken me all around the world and I want to share what I´ve learnt
I´m an ex-biologist, trainee sommelier, lapsed professional triathlete and curious, creative chef. Born in the north of England I've lived in France, Italy, Japan, Singapore, Thailand, Indonesia and now Portugal. I´ve worked, eaten, travelled, studied techniques, discovered new ingredients and been amazed in all of these countries. I have many years of experience in restaurants, yachts, ski chalets and private houses. I cook for you not me. Let´s build your menu
More about me
For me, cooking is...
Something that I've trained long and hard to master and never ceases to bring me joy
I learned to cook at...
In the UK- Harvey Nichols and Racine. In Italy- Lombardia and Liguria. Sushi Academy in Tokyo. Dim Sum in Hong Kong and Taipei. Tacos in San Francisco
A cooking secret...
Leave the kitchen happy and having learnt something. Wake up happy to return and learn more
My menus
Beefheart Tomato Gazpacho, Black Olive, Lavender Oil, Pine Nut Focaccia
Grilled Octopus Salad with Sorrel and Fermented Potato; Burnt Lemon Oil
Hand-rolled Trofie Pasta, Pesto, Potato, Green Beans
Red Wine Risotto, Chickpea and Anchovy Beignet
Bream baked in Sea Salt, Aubergine Purée, Artichoke Crisp, Tomato Caper ´Tea´
Thyme-Marinated Stuffed Squid, Clams and Polenta, Walnut Vinaigrette
Rose Panna Cotta with Candied Hazelnut and Raspberry
Dark Chocolate Torte, Pistachio Granita, Smoked Oat Cream
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Setubal Oysters with Cucumber Granita, Cocoa Oil, Pickled Sorrel
Oyster Mushroom Tempura, Pine Salt, Kimchi Carrot Tentsuyu
Chawanmushi with Red Prawn Tartar and Umami Ginger Shrimp Oil
Black Pepper Chicken Gizzards with Shiso and Charred Scallion Syrup
Korean Pajeon Crispy Lentil Pancake with Fermented Spinach and Grapefruit Ponzu
Fresh Sashimi of Cantaril, Shrimp and Turbot
Chilled Clam Salad with Tamarind, Mint and Crab Dashi
Sushi Hand Roll with Fermented Papaya, Lobster and Sesame Tomato Mayonnaise
Scallops Grilled on the Half Shell with Chilli Soy Butter
Miso Prune-Stuffed Chicken Wings with Apple Dashi Glaze
Pork Cheek Confit with Peach, Dashi Potato Purée, Spinach and Loquat Kimchee
Sesame Seaweed Butter Seabass Fillet Steamed in Fig Leaves; Red Rice with Clams and Chard
Tamarind Baked Rice with Clams, Monkfish and Cashews; Kimchi Buckwheat Furikake
Brown Sugar Miso Kulfi with Candied Rhubarb, Black Pepper Oil
Buckwheat Crepe Cake with Ricotta, Soy Caramel and Blood Orange
Chocolate Black Sesame Soufflé, Passionfruit, Tea-infused Rice Cream
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Lacto-carrot salad with ponzu and microgreens
Asaparagus with cashew miso and kimchi vinaigrette
Fermented daikon and cucumber in papaya vinegar with walnut and
Chestnut 'Castagnola' clams with chilli-papaya salsa
Red prawns with miso-soy butter glaze
Turbot fillet and 'engawa' with lemon pickle and smoked salt
Razor clams with passion fruit dashi and cocao oil
Soy-marinated king oyster mushroom, shiso chimichurri
Melting aubergine 'dengaku' with microgreen salad and mango dressing
Portobello mushrooms with sweet miso stuffing, beetroot mirin glaze
Porco preto 'segreto' with black pepper-tamarind rub
Beef shortrib confit with mustard and apple
Lamb cutlets in mint-shallot chimichurri
Chicken wings with garlic-chilli-ginger relish
Duck breast in clementine ponzu with roasted cashew and celery pesto
Sourdough chocolate orange doughnut with salt caramel icing and vanilla ice cream
Pomegranate sorbet, peaches poached in sesame and walnut syrup
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Green juice and turmeric and ginger shots made fresh
Granola and Muesli made from scratch. Various milks by request
Organic fruit smoothies to order, can include açai, spirulina, lion's mane powder, etc etc
Pancakes with syrup
Wholemeal muffins with oats, berries and walnuts
Wholemeal banana bread with linseed and blueberries
Fried rice Indonesian-style with beansprouts, mushrooms and prawn cracker
Scrambled egg, crispy bacon, hash browns, mushrooms, tomatoes, sausages, roasted vegetables
Avocado toast with hemp oil, seeds and fresh-picked microgreens
Shakshuka with organic eggs and herb lemon oil
Bream ´Cha-zuke' rice bowl with dorada sashimi, nori, pickles and green tea
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Spicy Kimchi Oyster with Sesame Oil
Smashed Szechuan Cucumber and Passionfruit Salad
Octopus Tempura 'Takoyaki' Style
Cabbage and Shrimp Okonomiyaki with Plum Sauce and Dashi Mayonnaise
King Crab Leg in Soy-Miso Butter and Chilli-Lime Daikon
Aubergine 'Dengaku', Purslane, Kimchi Powder
Fried Taro Puff with Bacalhau, Ginger and Chive
Soba Noodle Salad with Quail Egg, Cucumber and Soy-Pickled Tomato
Peanut Shallot Shrimp Skewer, Peach and Coriander Jam, Lime Dashi Granita
Black Sesame and Condensed Milk Granita; White Chocolate and Mango
Adzuki Bean Brownie, Miso Custard, Citrus Caramel
Melon Sesame Skewers, Sweet Beetroot Chips, Pomegranate Mirin Syrup
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Napa Cabbage Kimchi with Sesame Oil and Walnuts
'Ceviche' Trumpet Mushroom, Seaweed Salad, Loquat Vinegar, Crunchy Buckwheat
Brown Rice Bowl, Fermented Cashews, Pickled Spinach, Lentil and Coriander Pancake, Peach Dressing
Rich Avocado Cocoa Mousse, Coconut Turmeric Cream, Cinnamon Cornbread Crumbs
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Beefheart Tomato Gazpacho, Black Olive, Lavender Oil, Pine Nut Focaccia
Grilled Octopus Salad with Sorrel and Fermented Potato; Burnt Lemon Oil
Hand-rolled Trofie Pasta, Pesto, Potato, Green Beans
Red Wine Risotto, Chickpea and Anchovy Beignet
Bream baked in Sea Salt, Aubergine Purée, Artichoke Crisp, Tomato Caper ´Tea´
Thyme-Marinated Stuffed Squid, Clams and Polenta, Walnut Vinaigrette
Rose Panna Cotta with Candied Hazelnut and Raspberry
Dark Chocolate Torte, Pistachio Granita, Smoked Oat Cream
View full menu
Setubal Oysters with Cucumber Granita, Cocoa Oil, Pickled Sorrel
Oyster Mushroom Tempura, Pine Salt, Kimchi Carrot Tentsuyu
Chawanmushi with Red Prawn Tartar and Umami Ginger Shrimp Oil
Black Pepper Chicken Gizzards with Shiso and Charred Scallion Syrup
Korean Pajeon Crispy Lentil Pancake with Fermented Spinach and Grapefruit Ponzu
Fresh Sashimi of Cantaril, Shrimp and Turbot
Chilled Clam Salad with Tamarind, Mint and Crab Dashi
Sushi Hand Roll with Fermented Papaya, Lobster and Sesame Tomato Mayonnaise
Scallops Grilled on the Half Shell with Chilli Soy Butter
Miso Prune-Stuffed Chicken Wings with Apple Dashi Glaze
Pork Cheek Confit with Peach, Dashi Potato Purée, Spinach and Loquat Kimchee
Sesame Seaweed Butter Seabass Fillet Steamed in Fig Leaves; Red Rice with Clams and Chard
Tamarind Baked Rice with Clams, Monkfish and Cashews; Kimchi Buckwheat Furikake
Brown Sugar Miso Kulfi with Candied Rhubarb, Black Pepper Oil
Buckwheat Crepe Cake with Ricotta, Soy Caramel and Blood Orange
Chocolate Black Sesame Soufflé, Passionfruit, Tea-infused Rice Cream
View full menu
Lacto-carrot salad with ponzu and microgreens
Asaparagus with cashew miso and kimchi vinaigrette
Fermented daikon and cucumber in papaya vinegar with walnut and
Chestnut 'Castagnola' clams with chilli-papaya salsa
Red prawns with miso-soy butter glaze
Turbot fillet and 'engawa' with lemon pickle and smoked salt
Razor clams with passion fruit dashi and cocao oil
Soy-marinated king oyster mushroom, shiso chimichurri
Melting aubergine 'dengaku' with microgreen salad and mango dressing
Portobello mushrooms with sweet miso stuffing, beetroot mirin glaze
Porco preto 'segreto' with black pepper-tamarind rub
Beef shortrib confit with mustard and apple
Lamb cutlets in mint-shallot chimichurri
Chicken wings with garlic-chilli-ginger relish
Duck breast in clementine ponzu with roasted cashew and celery pesto
Sourdough chocolate orange doughnut with salt caramel icing and vanilla ice cream
Pomegranate sorbet, peaches poached in sesame and walnut syrup
View full menu
Green juice and turmeric and ginger shots made fresh
Granola and Muesli made from scratch. Various milks by request
Organic fruit smoothies to order, can include açai, spirulina, lion's mane powder, etc etc
Pancakes with syrup
Wholemeal muffins with oats, berries and walnuts
Wholemeal banana bread with linseed and blueberries
Fried rice Indonesian-style with beansprouts, mushrooms and prawn cracker
Scrambled egg, crispy bacon, hash browns, mushrooms, tomatoes, sausages, roasted vegetables
Avocado toast with hemp oil, seeds and fresh-picked microgreens
Shakshuka with organic eggs and herb lemon oil
Bream ´Cha-zuke' rice bowl with dorada sashimi, nori, pickles and green tea
View full menu
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