The Menu

Tuna Belly, Granny Smith Apple, Celery and Yuzu

Cream of Fish, Shellfish and Coriander

Fish of the Day, Mussel and Saffron

Rubia Gallega Ribs, Salsify and Walnuts

Figs, Goat´s Cheese and Port Wine

 

3 courses – €45

3 courses with wine pairing – €81

4 courses – €58

4 courses with wine pairing – €104

5 courses – €70

5 courses with wine pairing – €126

 

(5 courses only available until 1:00 p.m.)

Guide: In general, we advise guests to allow for at least 1 hour and 30 minutes for the 4-Course Menu at Lunch.

Traditional Portuguese Salad

Quinoa, Peas and Granola

Onion, Spinach and Hazelnut

Seitan, Pear and Watercress

Orange, Chia and Cocoa

 

3 courses – €45

3 courses with wine pairing – €81

4 courses – €58

4 courses with wine pairing – €104

5 courses – €70

5 courses with wine pairing – €126

 

(5 courses only available until 1:00 p.m.)

Guide: In general, we advise guests to allow for at least 1 hour and 30 minutes for the 4-Course Menu at Lunch.

Our Chef will choose nine courses for you from the list below. If you wish to try a particular dish that is not a part of the Chef´s recommendation, please let us know and we will gladly accommodate your preference.

 

Algarvian Carrot and Olive

Oyster and Cuttlefish

Peanut and Offal

“A Festive Night”

Bivalve Bean Stew, Octopus Roe and Tuna “Muxama”

“Xarém”, Crustaceans and Algae

Sole, Razor Clams and Potato

A Portuguese Roast

Octopus and Terrine

Presa of Pork, Monchique Blood Sausage and Pear

Shall we start again?

Fig, Goat´s Cheese and Port Wine

Raspberry, Pennyroyal and Yoghurt

Treats

 

Guide: In general, we advise guests to allow for at least 2 hours for the 9-Course Dinner Menu.

Our Chef will choose eleven courses for you from the list below. If you wish to try a particular dish that is not a part of the original recommendation, please let us know and we will gladly accommodate your preference.

 

Algarvian Carrot and Olive

Oyster and Cuttlefish

Peanut and Offal

“A Festive Night”

Bivalve Bean Stew, Octopus Roe and Tuna “Muxama”

“Xarém”, Crustaceans and Algae

Sole, Razor Clams and Potato

A Portuguese Roast

Octopus and Terrine

Presa of Pork, Monchique Blood Sausage and Pear

Shall we start again?

Fig, Goat´s Cheese and Port Wine

Raspberry, Pennyroyal and Yoghurt

Treats

 

(11 courses only available until 9:00 p.m.)

Guide: In general, we advise guests to allow for at least 2 hours and 30 minutes for the 11-Course Dinner Menu.

Algarvian Carrot and Olive

Oyster and Cuttlefish

Peanut and Offal

“A Festive Night”

Bivalve Bean Stew, Octopus Roe and Tuna “Muxama”

“Xarém”, Crustaceans and Algae

Sole, Razor Clams and Potato

A Portuguese Roast

Octopus and Terrine

Presa of Pork, Monchique Blood Sausage and Pear

Shall we start again?

Fig, Goat´s Cheese and Port Wine

Raspberry, Pennyroyal and Yoghurt

Treats

 

(14 courses only available until 9:00 p.m.)

Guide: In general, we advise guests to allow for at least 3 hours for the 14-Course Dinner Menu.

Our Chef will choose nine courses for you from the list below. If you wish to try a particular dish that is not a part of the Chef´s recommendation, please let us know and we will gladly accommodate your preference.

 

Algarvian Carrot and Olive

Bean Pastry and Peanut

Beetroot and Guacamole

“A Festive Night”

Algae and Coriander “Xarém”

Quinoa, Peas and Granola

Onion, Spinach and Hazelnut

Seitan, Pear and Watercress

Shall we start again?

Orange, Chia and Cocoa

Treats

 

Guide: In general, we advise guests to allow for at least 2 hours for the 9-Course Dinner Menu.

Algarvian Carrot and Olive

Bean Pastry and Peanut

Beetroot and Guacamole

“A Festive Night”

Algae and Coriander “Xarém”

Quinoa, Peas and Granola

Onion, Spinach and Hazelnut

Seitan, Pear and Watercress

Shall we start again?

Orange, Chia and Cocoa

Treats

 

Guide: In general, we advise guests to allow for at least 2 hours and 30 minutes for the 11-Course Dinner Menu.

By

Louis Anjos

Executive Chef

Ricardo Luz

Sous-Chef

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