Sample Menus
Starters
Winter Vegetable Tartelette
Radicchio, parsley and sundried tomato emulsion
Seabass Cured In Gin
Citrus and herbs, buckwheat tuile and pistachios
Yukhoe Beef Tartare
Celeriac, cured egg yolk, truffle teriyaki
Main courses
Miso Baked Celeriac
Mushroom pastilla, charred stem broccoli, mushroom teriyaki
Pan Fried Seabream
Kombu crust, cauliflower and yeast, saffron sauce
Monkfish Piri Piri
Lemon risotto, crispy samphire
Lamb Best End
Spaetzle and chorizo, za'atar crust, sauté winter greens, lamb sauce
Veal Fillet
Pomme darphin , yeasted cauliflower, Madeira jus
Desserts
Orange Financier
Citrus crémeux, walnut crumble
Mango Raviolo
Poached pineapple, coconut breton, lime and cachaça
Chocolate Moelleux
Salted caramel sauce, Oreo crust
Tapas
Burratina
Flamed peppers, parsley and sun dried tomato pesto
Sweet Potato Falafel
Coconut and lime sauce
Muxama Mini Pizza
Ajvar, roasted almonds and citrus shavings
Marinated Tiger Prawns
Turmeric and cachaça
Tuna Meatballs
Spiced romesco, katsuobushi flakes
Squid Carbonara
Cured egg yolk, aged São Jorge cheese
Home Taramasalata
Extra virgin olive oil, warm pitta bread
Accras Bacalhau
Sweet and sour ginger, chilli and garlic sauce
Seafood Platters
Oysters from the Ria Formosa
Selected by us and served nature or with our condiments
Oven Baked Razor Clams
Caviar beurre blanc, herb gremolata
Roasted Langoustines
Miso maître d'hotel butter
Gourmet Platter
Assortment of seasonal seafood (depend on market) our aioli and rouille
Royale Platter
Assortment of the finest seasonnal seafood (depend on market) with our aioli and rouille
These dishes are only samples, we can create and arrange as will to make your experience truly unique.
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