The Menu

Starters

64º Egg Yolk / Peas / Monchique Sausage / Bacon

Fish Velouté / Mussels / Crab

 

Fish

Half Cured Codfish / Chickpeas / Baby Vegetables /Olive

Fish of the Day / Portuguese “Carolino” Rice / “Caldeirada” / Coriander

 

Meat

Lamb Roulade / Crushed Potatoes / Pickled Gherkins / Pak Choi

Veal Cheek / Celeriac / Granny Smith Apple / Baby Vegetables

 

Desserts

“Abade Piscos” Pudding / Azores Pineapple / Portwine

Beetroot / Pistachio / White Chocolate / Goat´s Cheese

 

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

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

Snacks

Crab / Cauliflower / Imperial Caviar

Fish of the Day / Dried Fish Dashi / Cuttlefish / Mussels

Alentejo Lamb / Rump  / Loin / Algarvian Carrot

Almond / Honey / Lavander / Moscatel

Snacks

Crab / Cauliflower / Imperial Caviar

Blue Lobster / Saffron / Tangerine / Beetroot

Fish of the Day / Dried Fish Dashi / Cuttlefish / Mussels

Alentejo Lamb / Rump  / Loin / Algarvian Carrot

OR

Royal Pigeon / Foie Gras / Salsify / Portwine

Almond / Honey / Lavander / Moscatel

OR

Strawberry / Wild Mint / Goat´s Cheese / Alvarinho Wine / Balsamic Vinegar

 

(5 Course Menu is only available until 9:30 p.m.)

Snacks

Crab / Cauliflower / Imperial Caviar

Blue Lobster / Saffron / Tangerine / Beetroot

Fish of the Day / Dried Fish Dashi / Cuttlefish / Mussels

Alentejo Lamb / Rump  / Loin / Algarvian Carrot

Royal Pigeon / Foie Gras / Salsify / Portwine

Almond / Honey / Lavander / Moscatel

OR

Strawberry / Wild Mint / Goat´s Cheese / Alvarinho Wine / Balsamic Vinegar

 

(6 Course Menu is only available until 9:30 p.m.)

By

Louis Anjos

Executive Chef

Ricardo Luz

Sous-Chef

Raúl Cachola

Pastry Chef

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