The Menu

Tuna Tartar / Granny Smith Apple / Celeriac / Radish

Partridge Ravioli / Mushrooms / Pumpkin

Fish with Portuguese ´Carolino´ Rice / Broth / Coriander / Algae

Suckling Pig Belly / Beans / Monchique Sausage

 

Olive Oil Textures / Cinnamon / Honey / Lemon

Carrot / Carob / Ginger

 
 

3 Course-Menu (Aperitif, Starter, Fish OR Meat & Dessert) – €38

4 Course-Menu (Aperitif, Starter, Fish, Meat & Dessert) – €50

Snacks 

 

Alvor Bivalves / “Bulhão Pato” Aromas / Dried Octopus Roe / White Beans

 

Sagres Red Mullet / Liver Sauce / Tomato “Migas” / Iberian Ham

 

“Presa” Cut of Alentejo Pork / Pettitoe / Monchique Braised Corn

 

Almond / Muscatel / Lavender / Honey

Snacks 

 

Blue Lobster / Saffron / Tangerine / Beetroot

 

Alvor Bivalves / “Bulhão Pato” Aromas / Dried Octopus Roe / White Bean

 

Sagres Red Mullet / Liver Sauce / Tomato “Migas” / Iberian Ham

 

“Presa” Cut of Alentejo Pork / Pettitoe / Monchique Braised Corn

or

 Arouquesa Beef Sirloin / Tongue / Cabbage / Turnip

 

Almond / Muscatel / Lavender / Honey

 or

 Azorean Pineapple / 70% Chocolate / Coriander / Rum

 

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

Snacks 

 

Blue Lobster / Saffron / Tangerine / Beetroot

 

Alvor Bivalves / “Bulhão Pato” Aromas / Dried Octopus Roe / White Bean

 

Sagres Red Mullet / Liver Sauce / Tomato “Migas” / Iberian Ham

 

“Presa” Cut of Alentejo Pork / Pettitoe / Monchique Braised Corn

 

 Arouquesa Beef Sirloin / Tongue / Cabbage / Turnip

 

Almond / Muscatel / Lavender / Honey

 or

 Azorean Pineapple / 70% Chocolate / Coriander / Rum

 

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

Snacks

Pumpkin / Spinach / Walnuts

Quinoa / Peas / Tofu / Mint

“Transmontano” Couscous / Wild Mushrooms / Organic Vegetables

Green Lentils / Aljezur Sweet Potato / Cabbage

Azorean Pineapple / Raw Cacao / Coconut

 

 

4-course menu – €98 (with wine pairing – €153)

5-course menu –  €120 (with wine pairing – €185)

 

(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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