Menus.
Tasting menus and a full à la carte selection — starting points for designing your experience. Every service is then tailored to the occasion, the place and the guests.
Tasting
Menus.
Four menus, four directions. Tap a menu to see the dishes — every course comes with a choice.
— 01 —
Essência
starter · main course · dessert
An exclusive dining experience, where Portuguese flavours are reinterpreted through a contemporary lens.
Gazpacho em Cubos
A reinterpretation of the Alentejo classic across different textures, finished with crisp bread and extra virgin olive oil.
Meloa em Três Texturas
Chilled melon cream, melon spheres, cucumber and lime granita, crisp cured ham and mint.
Risotto de Choco à Setubalense
Black cuttlefish-ink risotto, grilled cuttlefish, clams, corn bread crumble, garlic and coriander emulsion and lemon zest.
Da Terra ao Mar
Pork tenderloin, clams, pavé potato, coriander and lemon jus.
Manga | Coco | Lima
Mango mousse, coconut crumble, lime gel and fleur de sel.
Cheesecake de Requeijão Português
Baked cheesecake of Portuguese requeijão and cream cheese, Maria biscuit crumble, red berry compote and lemon zest.
— 02 —
Atlântico
starter · main course · dessert
A menu 100% devoted to the sea, from start to finish.
Creme de Alho com Mexilhões e Laranja
Velvety garlic cream, scented with orange peel and fresh mussels.
Canja de Ostras e Cherme com Cebolinho e Lúcia-Lima
Fish and fresh oyster broth, scented with lemon verbena and chives.
Salmonete ao Vapor com Batatas Enzeitadas, Favas de Coentrada e Coulis de Pimento Vermelho Assado
Steamed red mullet with potato spheres, broad beans sautéed in coriander and roasted red pepper coulis.
Tamboril com Açorda de Espargos
Fried monkfish loin with a green asparagus and coriander açorda (Portuguese bread stew).
A «Famosa» Torta de Laranja
The family recipe that became the signature of the House — a fluffy orange roll, rolled while still warm.
Mar Vermelho com Iceberg de Manga
Red berries macerated in Moscatel, served with a scoop of mango ice cream.
— 03 —
Requinte
starter · main course · dessert
A classic, elegant menu for occasions that call for a more formal service.
Creme de Abóbora e Maçã Reineta com Espuma de Parmesão
Pumpkin and Reineta apple cream, crowned with Parmesan foam.
Salada de Camarão com Sabores Thai
Prawns marinated in ginger, chilli and lime, over carrot purée, sprouts and edible flowers.
Espadarte com Avelã
Swordfish loin crusted in chopped hazelnut, served with a vegetable mille-feuille.
Rosbife Tépido com Salada de Pepino e Rúcula
Cured veal sirloin roasted to pink, served warm with cucumber, rocket and Dijon mustard.
Mar Vermelho com Iceberg de Manga
Red berries macerated in Moscatel, served with a scoop of mango ice cream.
Crème Brûlée
The classic vanilla custard with a sugar crust caramelised to order.
— 04 —
Tradição
starter · main course · dessert
The most authentic Portuguese flavours, unhurried and without shortcuts.
Sopa de Búzios
Traditional whelk soup, slowly reduced with tomato, garlic and cayenne pepper, over toasted bread.
Beringelas com Tzatziki
Aubergine golden-fried in a light batter, served with fresh cucumber and mint tzatziki.
Alhada de Raia com Hortelã
Skate poached and flaked into a creamy garlic and potato alhada, scented with fresh mint.
Cachaço de Porco Bísaro com Migas de Feijão-Verde
Bísaro pork neck, marinated and slow-cooked, with turnip-green and green bean migas and potatoes sautéed in duck fat.
A «Famosa» Torta de Laranja
The family recipe that became the signature of the House — a fluffy orange roll, rolled while still warm.
Crème Brûlée
The classic vanilla custard with a sugar crust caramelised to order.
The Full
À La Carte
Every dish in the house, by category. A base for composing a bespoke menu — open a category to see what's on offer.
— A —
Couvert
the opening of the table, to choose
Seleção do Chef
Artisan bread, flavoured butters and a selection of the Chef's canapés.
— B —
Starters
chilled soups, velvety creams, broths and salads
Sopa Fria de Tomate e Pêssego, Camarão Corado e Coentros
Chilled tomato and peach soup with seared prawns and fresh coriander.
Gaspacho de Morango com Salada de Tomate Cereja e Queijo Chèvre
Refreshing strawberry and pepper gazpacho with cherry tomato, basil and goat's cheese.
Gazpacho em Cubos
A reinterpretation of the Alentejo classic across different textures, finished with crisp bread and extra virgin olive oil.
Meloa em Três Texturas
Chilled melon cream, melon spheres, cucumber and lime granita, crisp cured ham and mint.
Creme de Abóbora e Maçã Reineta com Espuma de Parmesão
Pumpkin and Reineta apple cream, crowned with Parmesan foam.
Creme de Alho com Mexilhões e Laranja
Velvety garlic cream, scented with orange peel and fresh mussels.
Canja de Ostras e Cherme com Cebolinho e Lúcia-Lima
Fish and fresh oyster broth, scented with lemon verbena and chives.
Sopa de Búzios
Traditional whelk soup, slowly reduced with tomato, garlic and cayenne pepper, over toasted bread.
Salada do Mar
Razor clam jelly, clams, mussels and prawns, with prawn cream and reduced balsamic vinegar.
Salada de Camarão com Sabores Thai
Prawns marinated in ginger, chilli and lime, over carrot purée, sprouts and edible flowers.
Beringelas com Tzatziki
Aubergine golden-fried in a light batter, served with fresh cucumber and mint tzatziki.
— C —
Fish Main Courses
from the sea, always of the day
Tamboril com Açorda de Espargos
Fried monkfish loin with a green asparagus and coriander açorda (Portuguese bread stew).
Milhos de Moluscos com Algas do Mar e Rodovalho
Corn slow-cooked with shellfish, sea greens and brill fillets.
Salmonete ao Vapor com Batatas Enzeitadas, Favas de Coentrada e Coulis de Pimento Vermelho Assado
Steamed red mullet with potato spheres, broad beans sautéed in coriander and roasted red pepper coulis.
Papillote de Pregado com Legumes e Azeite Virgem
Turbot cooked en papillote with vegetables, ginger and extra virgin olive oil.
Alhada de Raia com Hortelã
Skate poached and flaked into a creamy garlic and potato alhada, scented with fresh mint.
Bacalhau em Leite
Salt cod cooked in milk scented with garlic and lime, served with milk foam and potato purée.
Espadarte com Avelã
Swordfish loin crusted in chopped hazelnut, served with a vegetable mille-feuille.
Massa de Chocolate com Camarão Jumbo
Chocolate pasta with jumbo prawns flambéed in cognac and crème fraîche.
Risotto de Choco à Setubalense
Black cuttlefish-ink risotto, grilled cuttlefish, clams, corn bread crumble, garlic and coriander emulsion and lemon zest.
— D —
Meat Main Courses
slow cooking, native Portuguese breeds
Cachaço de Porco Bísaro com Migas de Feijão-Verde
Bísaro pork neck, marinated and slow-cooked, with turnip-green and green bean migas and potatoes sautéed in duck fat.
Peito de Pato Crocante com Frutos Vermelhos, Puré de Batata-Doce e Maçã
Duck breast seared until crisp, with a red berry and cinnamon sauce and sweet potato and apple purée.
Rosbife Tépido com Salada de Pepino e Rúcula
Cured veal sirloin roasted to pink, served warm with cucumber, rocket and Dijon mustard.
Borrego em Molho de Iogurte e Mistura de Especiarias
Lamb slowly braised in yoghurt and spices — cardamom, cinnamon and cumin — with raisins and cashews.
Entremeada
Grilled pork belly with caramelised melon and a green salad.
Da Terra ao Mar
Pork tenderloin, clams, pavé potato, coriander and lemon jus.
— E —
Vegetarian
starters and a main course with no meat or fish
Starters
Gaspacho de Morango com Salada de Tomate Cereja e Queijo Chèvre
Refreshing strawberry and pepper gazpacho with cherry tomato, basil and goat's cheese.
Gazpacho em Cubos
A reinterpretation of the Alentejo classic across different textures, finished with crisp bread and extra virgin olive oil.
Creme de Abóbora e Maçã Reineta com Espuma de Parmesão
Pumpkin and Reineta apple cream, crowned with Parmesan foam.
Beringelas com Tzatziki
Aubergine golden-fried in a light batter, served with fresh cucumber and mint tzatziki.
Main Course
Beringelas e Courgette Gratinadas
Aubergine and courgette gratin with tomato, mozzarella and Parmesan.
— F —
Desserts
house classics and fresh finishes
A «Famosa» Torta de Laranja
The family recipe that became the signature of the House — a fluffy orange roll, rolled while still warm.
Mar Vermelho com Iceberg de Manga
Red berries macerated in Moscatel, served with a scoop of mango ice cream.
Crème Brûlée
The classic vanilla custard with a sugar crust caramelised to order.
Manga | Coco | Lima
Mango mousse, coconut crumble, lime gel and fleur de sel.
Cheesecake de Requeijão Português
Baked cheesecake of Portuguese requeijão and cream cheese, Maria biscuit crumble, red berry compote and lemon zest.
Design your menu.
Tell us the occasion, the place and the guests — we'll come back with a considered proposal. Reply within 24h.