restaurant menu

Amuse bouche (daily creativity)

Couvert

Naturally fermented Alentejo bread

Cottage cheese with alentejo mint oil

Olive ragout pate

Vegetable butter from seaweed and coriander

Roasted Pork Butter and Garlic

homemade pickles

crunchy cracklings

Appetizer

Crab shaped donut tartlet and cucumber chutney

Vegetable Taco with Sweet Potato, Chayote Marinated in Yogurt and Lemon

Cheesecake of almece, copita and olives

Homemade Tiger Shrimp, Soy and Lime Pie

Pork loin with smoked pepper

Roasted Octopus Salad with Mashed Sweet Potatoes and Pepper Sauce

Cod salad with fried chickpeas and citrus gel

Our coleslaw of red Chinese cabbage, green apple and lime

 Soups

Vegetable cream

Cucumber gazpacho, melon with toasted Alentejo bread

Tomato soup with poached egg and fig with honey

Fish

Fish & Crisps of Roosterfish, Crispy Seaweed and Roe Açorda

Indian Dachshund Curry with Crispy Sweet Potato and Homemade Naan

Roasted octopus, corn porridge and red pepper sauce

Red sea bass with Spanish sauce with garlic and coriander açorda

Whelk and sea lettuce feijoada

Surf and Turf (Scaled Tiger Prawns with Asian Pork Broth)

Cod and mint stew with poached egg

Creamy grouper or grouper pasta

Meat

Alentejo beef entrecôte aged 30 days with fries with seaweed salt

Leg of lamb from Cercal 6 hours roasted in raz al nout

Panko breaded veal chop with asparagus crumbs

Roasted wild boar with orange sauce and glazed baby carrots

Countryside chicken with Alentejo sauce

Pork cheek with chayote puree and plum pickles queen Claudia
 Vegetarian

Brás of seeweed

Creamy buckwheat with vegetable demiglace and stir-fried vegetables

Beans with pumpkin, spinach, coconut and lime

Homemade tagliatelle with sea lettuce and Alentejo goat cheese

Coriander wake with cured yolk

Desserts

Mini moist loaf of bread

Seasonal Fruit Clafoutis with Greek Yogurt

Queijadinha de gila with medronho syrup and ice cream

Cracker sandwich with prickly pear ice cream

Almond pie with dulce de leche sauce