Chef Rogerio Bento

Fish and seafood stew ramen, flavored with coriander (Ramen de caldeirada de peixe e marisco, aromatizado com coentros)

Miso and Orange Ramen with Marinated Tofu, Vegetables and Homemade Noodles (Ramen de miso e laranja com Tofu marinado, legumes e noodles caseiros (Vegan)

Free range chicken ramen with vegetables and marinated egg (Ramen de frango do campo com legumes e ovo marinado)

Stuffed Baos with sweetchilly sauce and fried onion (Baos recheados com molho agridoce e cebola frita)

Selection of various sushi with fish from our coast, Uramaki, Hossomaki, Negiri, Temaki, Gunkan. (Selecção de variedades de sushi com peixes da nossa costa: Uramaki, Hossomaki, Negiri, Temaki, Gunkan)

Selection of various Vegan Sushi, Uramaki, Hossomaki, Negiri, Temaki, Gunkan. (Selecção de variedades de sushi Vegan da nossa costa: Uramaki, Hossomaki, Negiri, Temaki, Gunkan)

Mochi trio with fruit coulis (Mochi tricolor com molho de frutas)

Coconut tapioca with mango and black sesame praliné (Tapioca de coco com manga e praliné de sésamo preto)

Tartare di Tonno con Avocado e Agrumi – (Fresh tuna tartare with avocado, citrus segments, and a citrus dressing.)

Crostini di Fegatini di Pollo – (Toasted bread topped with a savory chicken liver pâté, caramelized onions, and a touch of brandy.)

Arancini di Riso al Nero di Seppia – (Squid ink rice arancini stuffed with seafood, served with a spicy tomato sauce.)

Filetto di Branzino con Salsa al Prosecco e Asparagi – (Pan-seared sea bass fillet with a light Prosecco sauce, served with grilled asparagus and crispy leeks)

Risotto alla Crema di Gamberi – (Creamy shrimp risotto, infused with a rich seafood bisque and finished with fresh parsley.)

Ravioli di Granchio con Salsa di Pomodoro e Peperoncino (Crab and Ricotta Ravioli with Spicy Tomato Sauce, Crispy Shallots and Fresh Herbs)

Agnello al Rosmarino e Mostarda di Fichi – (Lamb roasted with rosemary, served with a fig mustard sauce and roasted root vegetables.)

Anatra alla Melagrana – (Duck breast glazed with pomegranate reduction, served with mashed potatoes and caramelized shallots.)

Stinco di Maiale Brasato al Barolo – (Braised pork shank in Barolo wine with a rich gravy, served with polenta.)

Torta Caprese al Cioccolato Fondente – (Flourless chocolate cake made with almond flour, served with a scoop of pistachio gelato.)

Semifreddo alla Gianduia con Coulis di Frutti di Bosco – (Gianduja semifreddo with a mixed berry coulis and crunchy hazelnut brittle.)

Cannoli Siciliani – (Crispy pastry shells filled with sweet ricotta, dark chocolate shaving candied orange and coulis.)

Crispy Shrimp and Sweet Potato Croquette with Smoked Paprika Aioli. (Croquete de Camarão e Batata Doce com Aioli de Pimentão Defumado)

Octopus Carpaccio with Crab Açorda, Trio Bell Pepper Vinaigrette, and Micro Cilantro. (Carpaccio de Polvo com Açorda de Caranguejo, Vinagrete de Três Pimentos e Micro Coentros)

Sausage Trilogy: Black Pudding Parcel with Apple Onion Compote, Alheira, Mushrooms, Confit Garlic, and Honey, Flambéed Chorizo in Bagaço (Trilogia, Trouxa de Morcela e Cebolada de Maçã, Alheira, Cogumelos, Alho Confit e Mel, Chouriço Flambado em Bagaço)

Golden Cod Medallion, Mango and Avocado Salsa and Cilantro-Lime Drizzle (Medalhão de Bacalhau Dourado com Salsa de Manga e Abacate e Molho de Coentro e Lima)

Croaker Fried in Olive Oil with Marinated Razor Clam Salad, Carrot and Beetroot Duo Purée, and Crispy Vermicelli. ( Corvina Frita em Azeite com Salada de Navalhas Marinadas, Puré Dueto de Cenoura e Beterraba, e Vermicelli Crocante)

Fried Eels with Algarvian Carrot Emulsion, Caramelized Red Onion, Watercress, and Clove-Scented Rice. (Enguias Fritas com Emulsão de Cenoura Algarvia, Cebola Roxa Caramelizada, Agrião e Arroz de Cravinho)

Slow-Cooked Alentejo Black Pork with Miso-Cured Chestnuts, Asparagus and Aged Port Reduction. (Porco Preto de Alentejo Cozido Lento com Castanhas Curadas em Miso, Espargos e Redução de Vinho do Porto)

Stuffed Goat with Farinheira Sausage and Confit Apple, Asparagus Risotto, Almond Sauce, and Crispy Shavings. (Rolo de Cabrito Recheado com Farinheira e Maçã Confit, Risotto de Espargos, Molho de Amêndoa e Lâminas Crocantes)

Grilled Beef Tenderloin with Serra Cheese Sauce and Port Wine Reduction, Mirandela Alheira Gnocchi, and Pea Purée. (Lombinho de Bovino Grelhado com Molho de Queijo da Serra e Redução de Vinho do Porto, Gnocchi de Alheira de Mirandela e Puré de Ervilha)

Sweet Potato and Coconut Trifle with Cardamom Whipped Cream (Trifle de Batata Doce e Coco com Creme de Cardamomo)

Abade de Priscos Pudding with Citrus Marmalade and Caramelized Walnuts. (Pudim Abade de Priscos com Marmelada Cítrica e Nozes Caramelizadas)

Caramelized White Chocolate Mousse with Beirão Liqueur and Hazelnut Crumble (Mousse de Chocolate Branco Caramelizado com Licor Beirão e Crocante de Avelã)

Crispy Beetroot, Shrimp and Herbed Cream Cheese Sushi Rice Balls, with Sweet Red Bean Teriyaki Glaze and Spring Onion. (Bolas Crocantes de Arroz de Sushi, Beterraba, Camarão e Queijo Creme com Ervas, sobre Teriaky Agridoce de Feijão Vermelho e Cebolinho)

Smoked Eggplant Velouté with Garlic Chips and Charred Peppers (Velouté de Beringela Fumada com Chips de Alho e Pimentos Braseados.)

"Egg Wrap" Stuffed with Crispy Chicken, Asian Slaw, Peanut Wild Rice and Satay Sauce ( "Wrap de Ovo" recheado com Frango Crocante, Salada Asiática, Arroz Selvagem com Amendoim e Molho Satay.)

Poached White Fish with Yogurt Lime Sauce, Green Lentil Dal, and Sweet Potato Pebbles,(Peixe Branco Escalfado com Molho de Iogurte e Lima, Dal de Lentilhas Verdes e "Gravilha" de Batata-Doce.)

Grilled Mackerel with Fennel and Orange Salsa, Wild Rice and Green Pea Puré (Cavala grelhada com Salsa de Funcho e Laranja, Arroz Selvagem e Puré de Ervilhas.)

Codfish, Olive, and Cabbage Dolmas with Creamy Potato Purée, Caramelized Red Onion, and Olive Béarnaise Sauce. (Dolmas de Bacalhau, Azeitona e Couve com Puré Cremoso de Batata, Cebola Roxa Caramelizada e Molho Béarnaise de Azeitona.)

Smoky Duck Breast over Duck Couscous, Rich Chocolate-Infused Balsamic Glaze, and Spiced Roasted Pears. ( Peito de Pato Defumado sobre Cuscuz de Pato, Glace de Balsâmico Achocolatado e Peras Assadas com Especiarias.)

Pork Chops with Herb Crust, Ginger-Orange Sauce and Roasted Potato Duchess (Costeletas de Porco com Crosta de Ervas, Molho de Gengibre e Laranja e Batatas Duchesse Assadas.)

Slow-Braised Beef Medallion with Saffron-Pumpkin Risotto and Hazelnut Gremolata. (Medalhão de Novilho Braseado Lento com Risoto de Açafrão e Abóbora e Gremolata de Avelã)

Basque Burnt Cheesecake with Honey-Lavender Drizzle and Caramelized Figs. (Cheesecake Basco Queimado com Calda de Mel e Lavanda e Figos Caramelizados)

Beetroot and Dark Chocolate Brownie with Raspberry-Chili Sorbet.(Brownie de Beterraba e Chocolate Amargo com Sorvete de Framboesa e Chilly.)

Black Sesame Crumble with Miso-Caramel Apple and Vanilla Icecream. (Crumble de Sésamo Preto e Miso-Maçã Caramelizado e Gelado de Baunilha)

Shrimp and ginger “patanisca” with carrot and red lentil hummus, and Asian vegetable slaw (Patanisca de camarão e gengibre com húmus de cenoura e lentilhas vermelhas e salada asiática de legumes)

Papadam, Chapati, cheese curd and mango chutney, Mini meatballs vinho verde masala, Channa & Caldo verde (Papadam, Chapati, Queijo Fresco com chutney de manga, mini almôndegas em masala de vinho verde, Channa e caldo verde)

Mushroom and cream cheese spring rolls, with orange and ginger sweet chili, smoked teriyaki and fried onion (Rolinhos de primavera de cogumelos e queijo creme, com molho agridoce de laranja e gengibre, teriyaki fumado e cebola frita)

Codfish braised in Thai green curry with prawns fried in garlic and coriander (Bacalhau estufado em caril verde tailandês com camarões salteados em alho e coentros)

Fish and Seafood Ramen with Fresh Cilantro, Miso, and Lime. ( Ramen Noodles de Peixe e Marisco com Coentros Frescos, Miso e Lima.)

Sea Bream roll with miso and lemon sauce, potato mash with olive and rosemary, and glazed seasonal vegetables (Rolo de Dourada com molho de miso e limão, puré de batata com azeitona e alecrim e legumes da época glaceados)

Sliced roast beef with spicy vindaloo sauce and olive teriyaki, coriander and sesame basmati rice, and roasted vegetables (Fatias de rosbife com molho picante vindaloo e teriyaki de azeitona, arroz basmati com coentros e sésamo, e legumes assados)

Fried pork with sweet and sour sauce, clams, olives, pickles and lemon (Carne de porco frita com molho agridoce, amêijoas, azeitonas, pickles e limão)

Beef and barbecue chicken kebabs with peanut sauce and coriander (Espetadas de vaca e frango grelhadas com molho de amendoim e coentros)

Ginger and matcha panacotta with mango coulis and lemon gel (Panacotta de gengibre e matcha com coulis de manga e gel de limão)

Drunken pear crumble with salted caramel ice cream (Crumble de pera bêbeda com gelado de caramelo salgado)

Lmond yogurt with carob gummies, ginger granola, blueberries and orange (Iogurte de amêndoa com gomas de alfarroba, granola de gengibre, mirtilos e laranja)

Truffle & Mushroom Velouté – (Creamy wild mushroom soup with black truffle essence)

Beetroot Carpaccio & Goat Cheese Snow – Paper-thin beets, candied walnuts, and frozen goat cheese

Peas and Scallops - Seared Scallops with Pea Purée and Crispy Prosciutto. (Ervilhas e Vieiras – Vieiras braseadas com puré de ervilhas e crocante de presunto)

Octopus & Chorizo – Crispy golden octopus with smoky chorizo couscous, freah herb salad and harissa mayo (Polvo & Chouriço – Polvo dourado e crocante com cuscuz de chouriço fumado, salada de ervas frescas e maionese de harissa)

Pan-fried Sole Fillets in Brown Butter with Citrus Risotto, Confit Butternut Squash, and Toasted Almonds . (Filetes de Pregado fritos em beurre noisette com risoto de citrinos, abóbora manteiga confitada e amêndoas tostadas.)

Miso and White Porto Glazed Cod, Roasted Garlic, Thyme, and Chanterelle Creamy Rice, with Tempura Fried Green Beans.(Bacalhau Glaceado com Miso e Vinho do Porto Branco, Arroz Cremoso de Chantarela, Alho e tomilho, com Feijão Verde Frito em Tempura.)

Rack of Lamb with Lemon and Mint Crust, Butter Pumpkin and Cherry Tomato Gnocchi, and Fennel Purée (Carré de Borrego com Crosta de Limão e Menta, Gnocchi de Abóbora e Tomate Cereja e Puré de Funcho)

Grilled Black Pig Plumas with Spicy Mole Sauce, Sweet Corn Couscous, Roasted Bell Pepper and Tomato Salsa, and Watercress (Plumas de Porco Preto Grelhadas com Molho Mole Picante, Cuscuz de Milho Doce, Salsa de Pimentão Assado e Tomate Cereja, e Agrião)

Stuffed Veal, Alheira, and Serra Cheese Milanese with Red Onion Confit and Creamy Spinach Tagliatelle (Vitelinha Recheada com Alheira e Queijo Serra à Milanesa, com Cebola Roxa Confitada e Tagliatelle Cremoso de Espinafre)

Almond and Orange Tart with Chocolate and Carob Sauce and Amarguinha Liqueur Ice Cream (Tarte de Amêndoa e Laranja com Molho de Chocolate e Alfarroba e Gelado de Licor Amarguinha)

Dried Fig and Honey Panna Cotta, Roasted Hazelnut Crumble, and Beirão Liqueur Sauce (Panna Cotta de Figo Seco e Mel, Crocante de Avelã Torrada e Molho de Licor Beirão)

Warm White Chocolate and Pink Pepper Fried Truffles with Chilled Raspberry Foam and Mint (Trufas Fritas de Chocolate Branco e Pimenta Rosa Quentes com Espuma Fria de Framboesa e Menta)

Cod and Chickpea Salad with Roasted Bell Pepper. (Salada de Bacalhau e Grão com Pimento Assado.)

Tapas Platter (Cheeses, Grilled Chorizo, Marinated Olives, Tiborna, Bread, and Cornbread). Mesa de Tapas (Queijos, Chouriço Grelhado, Azeitonas Marinadas, Tiborna, Pão e Broa)

Stuffed Mushrooms with Alheira, Arugula Salad, and Creamy Cheese Sauce. (Cogumelos Recheados com Alheira, Salada de Rúcula e Molho de Queijo Amanteigado.)

Caldo Verde with Crispy Chorizo and Cornbread. (Caldo Verde com Crocante de Chouriço e Broa.)

Bacalhau Gomes de Sá (Traditional Portuguese Salted Cod Dish)

Coastal Fish Stew with Lemon and Coriander. (Caldeirada de Peixes da Nossa Costa com Limão e Coentros.)

Whole Roasted Sea Bream with Tomato and Olives and herbs, served with roasted potatoes and Seasonal Vegetables. (Dourada assada à Portuguesa)

Rooster Chanfana with Boiled Potatoes and Cabbage Migas. (Chanfana de Galo com Batata Cozida e Migas de Couve.)

Traditional Roasted Duck Rice with Chourizo. (Arroz de Pato Tradicional)

Feijoada Transmontana (Northern Hearty Pork and Bean Stew with pilaf rice)

Sweet Rice with Drunken Pear and Cinnamon. ( Arroz doce com Pêra Bêbeda)

Caramel and Orange Egg Pudding. ( Pudim de Ovos de Caramelo e Laranja)

Serradura com Creme de Ovos (Layered Cream Mousse with Marie Biscuit and sweet egg yolk compote)

Grannies Chocolate Mousse (Mousse de chocolate caseira)

Piatto di antipasti con formaggi, salumi, funghi marinati, verdure grigliate, olive e pomodori secchi.(Antipasto platter with cheeses, cold cuts, marinated mushrooms, grilled vegetables, olives, and dried tomatoes)

Arancini di pollo croccante e mozzarella con coulis di pomodoro e basilico, crescione e condimento al balsamico

Manicotti alla Sorrentina (spinach, ricotta & fontina cheese roulade on tomato coulis)

Pennette al Ragu di Manzo (Penne pasta with Beef Ragù)

Bistecca Toscana (strip steak with rosemary, garlic and a touch of our own extra-virgin olive oil)

Polenta morbida con funghi, mozzarella fresca e essenza di tartuf (Soft polenta with mushrooms, fresh mozzarella, truffle essence)

Lombo di maiale alla Brasiole in salsa di pomodoro con frittelle di ceci e verdure saltate (Pork loin Brasiole in tomato sauce with chickpea fritters and sautéed vegetables)

Zabaglione* (whisked marsala foam with ladyfingers)

Crème brûlée al caffè espresso e biscotti alla cannella stellata con schiuma di Armagnac (Expresso crème brulée and star anise biscoti with Armagnac foam)

Panna cotta alla vaniglia con coulis di frutti di bosco rossi e tuille al limone (Vanilla pannacotta with red berry coulis and lemon tuille)