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LUNCH MENU |
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| COUVERT Bread, extra virgin olive oil and homemade butter |
3,5 | |
| Soup of the day | 5 | |
| Bolo do caco | 3 | |
| SALADS | ||
| Classic Caesar salad, lettuce with Caesar dressing, garlic toasts, anchovies and parmesan cheese | 11 | |
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HEALTHY CUISINE |
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| Hummus (beetroot / pea & mint) with spiced flat bread | 11 | |
| Courgette flower tempura with vegan cheese and nuts | 15 | |
| Pita bread with vegan mayonnaise, bean croquette and ras el hanout | 10,5 | |
| Mushroom and cheese burger with cornichons and crispy lettuce | 13,5 | |
| Quinoa poke bowl, edamame beans, avocado, onion and mango (V) | 12,5 | |
| Vegan Greek salad, cherry tomato, purple onion, cucumber, marinated tofu, olives, avocado and herbs vinaigrette | 12,5 | |
| Vegetarian Club sandwich, tofu, avocado, tomato, cucumber, lettuce and pesto sauce | 12,5 | |
| FISH | ||
| Shrimp tacos with garlic, avocado and chives | 13,5 | |
| Salmon poke bowl, wakame seaweed, cucumber, mango and rice | 14,5 | |
| Tuna poke bowl, sesame seeds, chives, mango, avocado, furikake and rice | 16 | |
| Madeira coast fish ceviche with citrus, coriander and avocado | 16 | |
| Shrimp bao, karashi sauce, lime, sunomono and chives | 15 | |
| Tuna steak in bolo do caco bread, avocado and onion | 17 | |
| Octopus taco with smoked paprika, sunomono and kimuchi mayonnaise | 14,5 | |
| Sautéed shrimps with garlic and cayenne pepper | 18 | |
| Cod croquette with ginger, miso, and sesame wasabi mayonnaise | 13,5 | |
| Coastal fish fritters with coriander and mango chutney, ginger and chilli | 14,5 | |
| MEAT | ||
| BBQ ribs tacos, pickled onions and spicy mango salsa | 12 | |
| Cuban sandwich, roasted belly pork, gherkins, chorizo, onion and cheese | 12 | |
| Chicken burger, grilled vegetables and coleslaw salad | 12 | |
| Club sandwich, grilled chicken breast, bacon, herb omelette, lettuce, cheese and tomato | 13,5 | |
| Burger, cheddar cheese, gherkins, onion, tomato and lettuce | 13,5 | |
| Pork belly bao, sweet chilli sauce, leek and avocado | 15 | |
| Glazed chicken skewers with yakiniku sauce, spring onions and sesame seeds | 15 | |
| Brazilian picanha steak in bolo do caco bread and garlic butter | 15 | |
| Pork minchi with egg, fennel, onion, spring onion and soy sauce | 16 | |
| Huli Huli grilled chicken, fried rice, pineapple and lime | 18 | |
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_ Grasshopper poke bowl, wakame seaweed, cucumber, mango and rice (G) |
16 | |
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_ Rump cap & lobster burger, Japanese tobiko roe mayo, cucumber, brie cheese, bacon, red onion, lettuce and tomato |
22 | |
| DESSERTS | ||
| Apple crumble with oat and seeds and vanilla ice cream | 5 | |
| Lemongrass crème brûlée | 6 | |
| Marinated pineapple in vanilla and mint syrup, coconut sorbet | 6 | |
| Chocolate and walnut brownie with salted caramel ice cream | 6,5 | |
| Lime cheesecake with sautéed red berries | 7 | |
| Sliced fruit | 8,5 | |
| Ice cream selection with homemade wafer: | ||
| 1 scoop | 2,5 | |
| 2 scoops | 3,5 | |
| 3 scoops | 4 | |
| (G) We are the first hotel in Portugal to launch a menu in which insects are the main source of protein. The consumption of this protein is a sustainable and nutritious alternative to meat. |
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Price in euros/VAT included.
An optional 10% service charge will be added to your bill.
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.