|
COUVERT |
|
| Homemade artisan bread, extra virgin olive oil dip and homemade butter | 3 |
SNACKS |
|
| Fried blue jack mackerel, lime mayonnaise | 5 |
| Traditional cozido panelo tacos, kale cabbage, chorizo mayonnaise and Dijon mustard | 5,5 |
| Crispy chicken skin, avocado and shrimp | 6 |
| Fried potatoes filled with morel mushroom sauce and marinated mackerel | 6,5 |
STARTERS |
|
| Steak tartare, soufflée potatoes, hollandaise sauce | 12 |
| Santo da Serra cottage cheese tortellini, veal sauce and mint emulsion | 12 |
| Apple and celery gaspacho cold soup, Osiblue shrimp and tapioca crispy tuile | 13 |
| Ussuzukuri fermented snapper, mango, avocado and ponzu sauce scented with chilli and lemon grass | 13,5 |
| Foie gras terrine, strawberry and Madeira wine | 18 |
MAIN COURSE |
|
| Acquerello risotto and seasonal vegetables (V) | 16 |
| Cod fish Pithivier, pil-pil sauce and parsley emulsion | 20 |
| Catch of the day, scallop, fennel and orange | 22 |
| Cardinal prawn, creamy rice, grilled nori seaweed, tomato and ginger jelly | 27 |
| Guinea Fowl breast, corn in different textures, gastrique sauce | 19 |
| Lamb, its stew in filo pastry, vegetables gyosa, fermented garlic, pear and Jerusalem artichoke puree | 22 |
| Black Angus beef filet with pepper, peas, carrots, truffled Berny potato and morel mushrooms | 24 |
DESSERT |
|
| Madeiran farm Avocado and lime mousse, banana ice cream and peanut streusel |
11 |
|
White gold |
12 |
| Paul da Serra Champagne parfait, basil and strawberry sorbet |
12 |
| Ballon d’Or Passion fruit, Matcha tea and lemon grass sorbet |
13 |
| 5 course tasting menu | 55 |
| 7 course tasting menu | 75 |
| Wine pairing per person | 35 |
| Wine pairing per person | 45 |
| Wine pairing per person | 70 |
Price in euros/VAT included
No appetizer, food item or drink,
and couvert, can be charged if the service has not been requested by the customer.
If you need any information about allergens, please ask the staff before ordering.