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DINNER MENU |
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| BE LOCAL | ||
| Bolo do caco with garlic butter | 6 | |
| Limpets with garlic and lemon butter | 22 | |
| Black scabbardfish goujons, tartare sauce, potato wedges with oregano, salad | 22 | |
| Spicy tuna tartare with crispy bolo do caco | 17 | |
| SOUP | ||
| Soup of the day, croutons with olive oil and herbs | 8 | |
| Tomato soup with poached egg, onion and olive oil and herb croutons | 10 | |
| Fish soup with rich broth, tomato, onion and olive oil and herb croutons | 12 | |
| STARTERS | ||
| Bulgur, mango and strawberry salad (wheat bulgur, mango, strawberries and crispy peppers with creamy coconut and mint dressing) |
17 | |
| Avocado salad with lettuce, mango, tomato, cucumber, red onion, mustard and honey vinaigrette and ricotta cheese from Santo da Serra* |
17 | |
| *Vegan cheese option | 18 | |
| Greek salad (mixed lettuce, peppers, cucumber, cherry tomatoes, Kalamata olives, feta cheese, red onion and oregano) |
17 | |
| *Vegan cheese option | 18 | |
| Classic Caesar salad (romaine lettuce, olive oil and herb croutons, Parmesan cheese, egg and Caesar dressing with anchovies) |
17 | |
| Crispy kataifi prawns, mango chutney and kimchi sauce | 20 | |
| Niçoise salad (with tuna or tofu), lettuce, cherry tomatoes, green beans, potato, egg, olives and red onion |
20 | |
| Tropical smoked salmon salad with green leaves, seasonal fruits and mango dressing | 21 | |
| Your salad, your preference, add | ||
| Chicken | 8 | |
| Prawns | 10 | |
| Smoked salmon | 11 | |
| Anchovies | 8 | |
| MAIN COURSE | ||
| Vegetable, chickpea and tofu curry, jasmine rice, mango chutney and papadum (V) | 26 | |
| Chicken curry, jasmine rice, mango chutney and papadum | 26 | |
| Fish curry, jasmine rice, mango chutney and papadum | 26 | |
| Scallops, creamy risotto, chlorophyll, lime and sautéed asparagus | 33 | |
| Prawn and fish cataplana (potato, onion, tomato, prawns, fish and coriander)* | 37 | |
| Grilled tiger prawn, coconut jasmine rice, ginger, caramelised peanuts and chilli oil* | 43 | |
| Fresh fish fillet from the local fish market per kg (price on request) | ||
| Creamy rice with cockles, scarlet prawn and seaweed (serves 2)* | 70 | |
| Risotto with wild mushrooms, truffle and vegan Parmesan cheese (V) | 29 | |
| Risotto with sun-dried tomatoes and vegan Parmesan cheese (V) | 24 | |
| Tournedos, pak choi, truffle mashed potatoes and mushroom sauce | 33 | |
| Rack of lamb, mashed potatoes, asparagus and jus | 35 | |
| Surf ‘n’ Turf, crushed potatoes, pak choi and garlic and parsley beurre meunière* | 38 | |
| SIDE DISHES | ||
| Potato wedges with oregano | 6 | |
| Roast sweet potato | 6 | |
| Mixed salad | 6 | |
| Sautéed vegetables | 6 | |
| A half-board supplement of 18€ per person applies.* | ||
| (V) Vegetarian | ||
| DESSERTS | ||
| Crème brûlée | 11 | |
| Deconstructed lemon cheesecake | 11 | |
| Deconstructed tiramisù | 11 | |
| Hazelnut and peanut cheesecake with walnut cake | 12 | |
| Chocolate fondant with macerated red fruits | 12 | |
| Apple pie with vanilla or salted caramel ice cream | 12 | |
| Vegan apple pie with raspberry sorbet | 13 | |
| Ice cream selection 1 scoop 2 scoops 3 scoops |
4 6 8 |
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| HALF BOARD Select one couvert, one soup or starter, one fish, risotto or meat and one dessert. |
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For allergen information, please speak to a member of our team before ordering. |
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