The Menu

Starters
 
Pigeon / Mushroooms / Foie Gras
 
Fish Velouté / Crab / Mussels
 
Fish
 
Scorpion Fish / Potato Terrine / Mussels and Saffron
 
Fish of the Day / Portuguese Carolino Rice / Caldeirada / Coriander
 
Meat
 
Piglet / Sweet Potato / Orange
 
Beef / Chanterelle / Jerusalem Artichoke / Vegetables
 
Dessert
 
Chocolate 70% / Algarve Citrus / Coriander
 
Fig / Yoghurt / Fennel
 
 

3 Course Menu (Starter, Fish OR Meat & Dessert) – €35

4 Course Menu (Starter, Fish, Meat & Dessert) – €47.50

Snacks 

 

Blue Lobster / Saffron / Orange / Beetroot

 

Sea Fish / Dried Fish Dashi / Cuttlefish / Mussels

 

Alentejo Black Pork / Monchique Braised Corn / Ham Hock / Coriander

 

Almond / Honey / Lavender / Muscatel

Snacks 

 

Blue Lobster / Saffron / Orange / Beetroot

 

Sea Fish / Dried Fish Dashi / Cuttlefish / Mussels

 

Wild Mushroom/ Chestnuts / Truffel

 

Alentejo Black Pork / Monchique Braised Corn / Ham Hock /Coriander 

or

 Royal Pigeon / Foie Gras / Salsify / Port Wine

 

Almond / Honey / Lavender / Muscatel

 or

 Pumpkin / 70% Chocolate / Medronho / Dioica Pepper

 

(5-course menu only available until 9:30 p.m.)

Snacks 

 

Blue Lobster / Saffron / Orange /Beetroot

 

Sea Fish / Dried Fish Dashi / Cuttlefish / Mussels

 

Wild Mushrooms / Chestnuts / Truffle

 

Alentejo Black Pork / Monchique Braised Corn / Ham Hock / Coriander

 

Royal Pigeon / Foie Gras / Salsify / Port Wine

 

Almond / Honey / Lavender / Muscatel

or

Pumpkin / 70% Chocolate / Medronho / Dioica Pepper

 

(6-course menu only available until 9:30 p.m.)

Snacks

Beetroot / Apple / Hazelnut

64º Egg Yolk / Wild Mushrooms / Truffled Potato

Quinotto / Granola / Peas / São Jorge Cheese

Sweet Potato / Tofu / Vegetable Jus

Almond / Honey / Lavender / Muscatel

or

Pumpkin / 70% Chocolate / Medronho / Dioica Pepper

 

 

4-course menu – €95 (with wine pairing – €150)

5-course menu –  €115 (with wine pairing – €180)

 

(5-course menu only available until 9:30 p.m.)

By

Louis Anjos

Executive Chef

Ricardo Luz

Sous-Chef

Raúl Cachola

Pastry Chef

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