Chef Fernando Junior

Atlantic Kiss Half-shell mussel with citrus-lime vinaigrette and chives

Grilled tiger prawns chef style

-Clams “à Bulhão Pato” – A Portuguese Classic Tender clams gently sautéed in garlic, olive oil, coriander, and white wine. Served with rustic bread for dipping — a beloved national favorite

Melon Tartare with Duck Ham and Mint

Pear and Red Fruit Carpaccio with Walnuts – freshness, color and crunchiness

Smoked Potato with Homemade Yogurt Sauce – light and aromatic touch

-Rustic Mussel Pot Steamed country-style mussels infused with fresh herbs and a splash of white wine, evoking the flavors of the Atlantic

-Tiger prawns simmered in a velvety, mildly spiced African-Portuguese sauce, served with toasted rustic bread — bold, aromatic, unforgettable

Wagyu A5 Tartare – with crispy potato strands, on a bed of homemade toast

Classic beef tartare with cured yolk, mustard flower and rustic cornbread toast French inspiration, Portuguese twist. Raw elegance on the plate

*Tiger Prawn Risotto Creamy carnaroli rice, infused with seafood stock, finished with butter, herbs, and tender tiger prawns

*Grilled Cod Loin on Crushed Potatoes and Turnip Greens A Portuguese essential — flaky cod loin grilled to perfection atop batatas a murro and sautéed turnip greens. Drizzled with herb olive oil

*Filet Mignon in Oyster Sauce with Japanese Rice Toast Prime beef tenderloin cooked to your liking, finished in a delicate oyster sauce, and paired with crisped rice toast — East meets West with elegance

*Portuguese Grilled Vegetable Platter A rainbow of vegetables grilled with sea salt and olive oil, topped with herbs and served with rustic bread. A hearty, wholesome vegetarian option

*Octopus with Black Rice Sauce Tender octopus leg served over a rich black rice sauce — a nod to traditional Iberian cuisine with a touch of modernity

*Pork Cheek Slow-Cooked in Port Wine Melt-in-your-mouth pork cheek braised for hours in velvety Port wine, served with parsnip purée. Deep, soulful flavors

• Premium Beef – on a bed of sautéed asparagus, cooked to perfection

5 Star Seafood Rice – abundance and freshness in every spoonful

Monkfish rice with shrimp

.Chocolate & Almond Mousse with Sea Salt Crystals Velvety mousse of dark chocolate and toasted almonds, lightly seasoned with black salt to enhance depth

.Japanese Mochi ice cream

Summer lemon tiramisu

.Portuguese Custard Cream Our take on the beloved pastel de nata — smooth egg custard with a crisp caramelized top and buttery base. Tradition never tasted so good

Dubai Style Pastel de Nata – served with homemade vanilla ice cream

Basque Cheesecake Dark Chocolate Ice Cream – an irresistible combination

Chef Tiramisú classic

Classic beef tartare with cured yolk, mustard flower and rustic cornbread toast French inspiration, Portuguese twist. Raw elegance on the plate

Grilled seabass over pea purée, Sicilian lemon sauce and green olive oil Local, noble fish with a clean, elegant presentation

Confit cod loin with roasted garlic emulsion and crispy kale chips A Portuguese icon served with Nordic-style finesse

-Tiger prawns simmered in a velvety, mildly spiced African-Portuguese sauce, served with toasted rustic bread — bold, aromatic, unforgettable

*Filet Mignon in Oyster Sauce with Japanese Rice Toast Prime beef tenderloin cooked to your liking, finished in a delicate oyster sauce, and paired with crisped rice toast — East meets West with elegance

*Octopus with Black Rice Sauce Tender octopus leg served over a rich black rice sauce — a nod to traditional Iberian cuisine with a touch of modernity

Régua peach in light syrup with yogurt ice cream and fresh mint Local, seasonal, simple and elegant. A perfect summer ending

Portuguese crème brûlée with Douro orange zest, brûléed to order Rich, creamy, and theatrical with the hot iron finish

Summer lemon tiramisu

.Chocolate & Almond Mousse with Sea Salt Crystals Velvety mousse of dark chocolate and toasted almonds, lightly seasoned with black salt to enhance depth

.Portuguese Custard Cream Our take on the beloved pastel de nata — smooth egg custard with a crisp caramelized top and buttery base. Tradition never tasted so good

24-month-old black pork ham served with olive bread

Selection of breads

Tomato & Mozzarella Salad with Balsamic Glaze Locally-sourced tomatoes, fresh mozzarella, basil, and a touch of sweet balsamic. A simple, vibrant dish that evokes summer in Porto

Padrón Peppers with Sea Salt Slightly charred and sprinkled with flaky sea salt, perfect for snacking while sipping a glass of vinho verde

Seafood Rice (Arroz de Marisco) A rich and aromatic rice dish with shrimp, clams, mussels, and squid, cooked in a flavorful tomato and saffron broth. Hearty, comforting, and bursting with Mediterranean flavors

Roast Chicken with Herbs & Garlic Juicy roast chicken marinated with garlic, herbs, and a splash of Port wine. Served with crispy potatoes and seasonal vegetables. A perfect balance of simplicity and flavor, loved by all

Beef Tenderloin with Red Wine Reduction Tender beef served with a velvety red wine sauce, accompanied by roasted root vegetables. A meaty option that pairs perfectly with Porto’s famous wines

-Grilled Sea Bass with Garden Vegetables and Asparagus Purée Delicately grilled sea bass served with a colorful array of seasonal vegetables and a silky asparagus purée

-Tiger prawns simmered in a velvety, mildly spiced African-Portuguese sauce, served with toasted rustic bread — bold, aromatic, unforgettable

Pastéis de Nata Traditional Portuguese custard tarts, lightly caramelized on top, with a dusting of cinnamon. The iconic sweet of Portugal, simple and unforgettable

Chocolates with Port Wine Handcrafted chocolates filled with a rich, velvety Port wine ganache. A perfect pairing with a glass of Porto’s finest

.Chocolate & Almond Mousse with Sea Salt Crystals Velvety mousse of dark chocolate and toasted almonds, lightly seasoned with black salt to enhance depth

Summer Lemon Tiramisu

1.Truffled Edamame & Tartare Bite Opening duo: steamed edamame with white truffle oil, and a spoon of tuna tartare with white miso and cured egg yolk. Elegant vegetal notes and concentrated umami

2. Refined Sashimi Premium Sashimi Trio Precise cuts of bluefin tuna, Ora King salmon, and Hokkaido scallop with shiso oil and sea salt. Raw, pure, poetic

3. Sushi Omakase Signature Nigiri (3 pieces) Toro, caramelized eel, and seared scallop. Served with warm rice and fresh wasabi. A harmony of technique, texture, and temperature

4. Hot Course Miso Black Cod (Gindara Saikyo Yaki) 72-hour miso-marinated black cod, slow-roasted to perfection. Velvety, delicate, unforgettable

5. Comfort Dish (Gohan Final) Smoked Salmon Chazuke Warm green tea broth over Japanese rice with nori flakes and wasabi. Comforting, aromatic, deeply Japanese

6. Japanese Dessert Matcha Mochi with White Chocolate & Black Sesame Ice Cream A fusion of tradition and surprise, with soft textures and a striking finish. Balanced sweetness with an oriental signature

Optional Pairing Premium sake selection available (Junmai Daiginjo & sparkling sake) upon request

Truffled Edamame Steamed soybeans with sea salt and white truffle oil

Tuna Tartare Hand-cut bluefin with white miso, cured egg yolk, and crispy nori chips

Wagyu Tataki with Citrus Ponzu Lightly seared A5 wagyu slices with yuzu ponzu and crispy garlic

Sushi Omakase -Nigiri Tasting (6 pieces) Warm vinegared rice with seasonal fish, fresh wasabi. Includes toro, ebi, eel, ikura, artisanal tamago, and a chef’s surprise

Tiger Prawn Tempura with Matcha Salt Light and crispy, served with classic tentsuyu dipping sauce

Grilled Duck with Orange Teriyaki Glaze Charcoal-seared duck breast with a delicate citrus reduction

Handmade Mochi filled with White Chocolate and Matcha A delicate, balanced finish to the meal

Cheese cake de matcha

Black Sesame Ice Cream with Sweet Rice Tuile Unexpected, aromatic, and refined

Extras (For an Elevated Experience) • Premium Sake Pairing – Junmai Daiginjo and Japanese sparkling sake selection

Selection of breads

Caramelized peach with goat cheese and balsamic oil

Mediterranean salad

Amuse-Bouche Cured Trout from the Douro & Tomato Water Lightly cured river trout, served chilled with heirloom tomato water and fresh herbs — a nod to the Douro river and the region’s summer gardens

-Clams “à Bulhão Pato” – A Portuguese Classic Tender clams gently sautéed in garlic, olive oil, coriander, and white wine. Served with rustic bread for dipping — a beloved national favorite

Line-Caught Sea Bass with Summer Vegetable Xerém Robalo grilled on the skin, paired with cornmeal xerém infused with lemon thyme and summer vegetables from local farms. Finished with shellfish jus

Mirandesa Veal Medallion with Roasted Cherry Tomatoes and Douro Wine Jus DOP veal from Miranda do Douro, seared and slow-roasted, served with confit cherry tomatoes, roasted onions, and a reduction of red wine from the Upper Douro

.Chocolate & Almond Mousse with Sea Salt Crystals Velvety mousse of dark chocolate and toasted almonds, lightly seasoned with black salt to enhance depth

.Portuguese Custard Cream Our take on the beloved pastel de nata — smooth egg custard with a crisp caramelized top and buttery base. Tradition never tasted so good

Cheesecake de pistache

.Japanese Mochi ice cream

Summer Lemon Tiramisu

Chef couvert

24-month-old black pork ham served with olive bread

Selection of breads

Sangria do chef - Maracujá -welcomdrik

Chef-style Mediterranean gambao (large shrimp) salads

-Clams “à Bulhão Pato” – A Portuguese Classic Tender clams gently sautéed in garlic, olive oil, coriander, and white wine. Served with rustic bread for dipping — a beloved national favorite

-Garlic Shrimp Succulent shrimp pan-seared with garlic, chili, and olive oil — a timeless Iberian favorite, simple and indulgent

Grilled tiger prawns chef style

Octopus à la Plancha Charred Mediterranean octopus with smoked paprika aioli, confit potato, and black garlic emulsion

Lobster Risotto with Saffron & Vermouth Carnaroli rice, finished with shellfish bisque and Amalfi lemon zest

-Tiger prawns simmered in a velvety, mildly spiced African-Portuguese sauce, served with toasted rustic bread — bold, aromatic, unforgettable

*Octopus with Black Rice Sauce Tender octopus leg served over a rich black rice sauce — a nod to traditional Iberian cuisine with a touch of modernity

*Pork Cheek Slow-Cooked in Port Wine Melt-in-your-mouth pork cheek braised for hours in velvety Port wine, served with parsnip purée. Deep, soulful flavors

Petit Fours A selection of handmade Mediterranean sweets: Orange-almond nougat, lavender truffle, and olive oil sablé

Chocolate and almond mousse with a light touch of black salt

Cheesecake de pistache

.Portuguese Custard Cream Our take on the beloved pastel de nata — smooth egg custard with a crisp caramelized top and buttery base. Tradition never tasted so good

Summer Lemon Tiramisu