Chef Rui Pinheira

Truffle & Parmesan Gougères – Delicate choux pastry with aged Parmesan and a hint of truffle

Crispy Polenta Bites – Golden polenta squares with smoked paprika aioli

Marinated Sea Bass Crudo – Thinly sliced sea bass with citrus dressing and fennel

Stuffed Mushrooms – Roasted mushrooms filled with ricotta, herbs, and walnuts

Autumn Harvest Salad – Roasted pumpkin, arugula, feta cheese, walnuts, and honey vinaigrette

Mediterranean Tomato Salad – Burrata, fresh basil, balsamic pearls, and olive oil

Silky Butternut Squash Soup – With coconut cream, toasted pumpkin seeds, and a touch of chili

Classic French Onion Soup (Onion-Free Option Available) – Caramelized leeks, rich broth, and Gruyère cheese crostini

Seared Sea Bass – Saffron risotto, beurre blanc sauce, and roasted asparagus

Grilled Cod Fillet – Served with olive tapenade, confit potatoes, and lemon beurre blanc

Pan-Roasted Salmon – With miso glaze, sautéed bok choy, and black garlic purée

Beef Tenderloin Medallions – Truffle mashed potatoes, wild mushroom sauce, and seasonal greens

Roast Duck Breast – Glazed with honey and five spices, served with caramelized pears

Lamb Loin with Herb Crust – Accompanied by parsnip purée and rosemary jus

Coq au Vin – Classic French braised chicken with red wine and root vegetables

Classic Crème Brûlée – Velvety vanilla custard with a caramelized sugar crust

Decadent Chocolate Fondant – Served with homemade vanilla bean ice cream

Poached Pear in Spiced Red Wine – With mascarpone cream and almond crumble

Lemon Tart with Meringue – A perfect balance of citrus and sweetness

Crispy Shrimp Tempura – Lightly battered shrimp with yuzu aioli and sesame seeds

Scallop Ceviche – Thinly sliced scallops marinated in lime, coconut milk, and chili

Mini Lobster Rolls – Buttery brioche with lobster salad, citrus mayo, and fresh herbs

Fresh Local Oysters with lemon, shallot vinaigrette & touch of piri-piri

Seared Tuna Niçoise Salad – Rare-seared tuna with baby greens, olives, and quail eggs

Grilled Octopus Salad – Tender octopus with potatoes, capers, and a lemon vinaigrette

Seafood Bisque – Velvety soup with prawns, crab, and a touch of cognac

Chowder di Vongole – Creamy clam chowder with leeks and smoked paprika

Chilean Sea Bass with Saffron Sauce – Oven-baked sea bass with a silky saffron emulsion

Lobster Ravioli with Truffle Butter – Handmade ravioli filled with lobster and mascarpone, topped with truffle butter sauce

Grilled Red Snapper with Herb Salsa – Whole grilled snapper with Mediterranean herb salsa and grilled vegetables

Squid Ink Risotto – Creamy risotto infused with squid ink and grilled calamari

Portuguese Cataplana – Seafood stew with clams, shrimp, and saffron broth

Black Cod Miso Glaze – Marinated black cod with miso glaze and baby bok choy

Garlic Butter Prawns with Lemon Risotto – King prawns sautéed in garlic butter, served with creamy risotto

Lemon & Basil Sorbet – Refreshing lemon sorbet with fresh basil syrup

Salted Caramel Crème Brûlée – Classic custard with a crispy caramelized sugar top

Grilled Pineapple with Coconut Ice Cream – Charred pineapple with coconut sorbet and passion fruit drizzle

Dark Chocolate & Sea Salt Mousse – Rich chocolate mousse with a touch of sea salt and hazelnut praline

Burrata, Tomato & Basil

Crispy Calamari with Lemon Aioli

Vegetarian Option — Mediterranean Mezze Board

Gluten-Free Option — Grilled Prawns with Garlic, Lemon & Herbs

Lemon & Herb Chicken

Sea Bass with Olive Oil, Citrus & Herbs

Vegetarian Option — Roasted Aubergine with Tahini, Herbs & Pomegranate

Gluten-Free Option — Chicken Souvlaki Bowl

Sides: Roasted baby potatoes with rosemary and garlic, Grilled seasonal vegetables, Greek-style salad with feta, olives and oregano

Chocolate Mousse with Olive Oil & Sea Salt

Greek Yogurt, Honey & Seasonal Fruit

Tábua de Enchidos

Amêijoas à Bulhão Pato

Gambas à Guilho

Sapateira Recheada

Salada de Polvo

Tártaro de Atum com Citrinos

Burrata com Tomate Confit, Pesto e Tostas do Bairro

Croquetes de Cogumelos

Posta de Bacalhau acompanha Migas e Batata à Murro

Arroz de Peixe

Peixe Fresco do Mercado acompanha Batata Cozida e Legumes da Estação

Caldeirada de Peixe

Bife à Portuguesa acompanha Batata Frita às Rodelas

Bochechas de Vitela acompanha Puré de Batata

Entrecôte com Molho Brasserie acompanha Batata Frita aos Palitos

Estufado de Vaca acompanha Legumes Primor e Polenta

Selecção de 4 queijos Portugueses

Arroz Doce

Mousse de Chocolate

Mousse de Manga

Mousse de Limão

Salada de Fruta

Leite de Creme

Pudim Flan

Fresh Local Oysters with lemon, shallot vinaigrette & touch of piri-piri

Mini Prego Sliders – tender beef in soft buns with garlic butter & mustard

Charcuterie Board with artisanal cheeses, cured meats, olives & fresh bread

Grilled Ribeye Steaks – juicy, seasoned to perfection, served with rosemary sea salt

Garlic Butter Tiger Prawns – fresh and aromatic, finished with herbs from the coast

Grilled Lobster Halves – brushed with lemon-garlic butter

Sides: Roasted baby potatoes with herbs, seasonal grilled vegetables, mixed green salad with citrus dressing

Pastel de Nata Cheesecake with cinnamon dust

Dark Chocolate Mousse with orange zest & sea salt flakes

Truffle & Parmesan Gougères – Delicate choux pastry with aged Parmesan and a hint of truffle

Crispy Polenta Bites – Golden polenta squares with smoked paprika aioli

Marinated Sea Bass Crudo – Thinly sliced sea bass with citrus dressing and fennel

Stuffed Mushrooms – Roasted mushrooms filled with ricotta, herbs, and walnuts

Autumn Harvest Salad – Roasted pumpkin, arugula, feta cheese, walnuts, and honey vinaigrette

Mediterranean Tomato Salad – Burrata, fresh basil, balsamic pearls, and olive oil

Silky Butternut Squash Soup – With coconut cream, toasted pumpkin seeds, and a touch of chili

Classic French Onion Soup (Onion-Free Option Available) – Caramelized leeks, rich broth, and Gruyère cheese crostini

Seared Sea Bass – Saffron risotto, beurre blanc sauce, and roasted asparagus

Grilled Cod Fillet – Served with olive tapenade, confit potatoes, and lemon beurre blanc

Pan-Roasted Salmon – With miso glaze, sautéed bok choy, and black garlic purée

Beef Tenderloin Medallions – Truffle mashed potatoes, wild mushroom sauce, and seasonal greens

Roast Duck Breast – Glazed with honey and five spices, served with caramelized pears

Lamb Loin with Herb Crust – Accompanied by parsnip purée and rosemary jus

Coq au Vin – Classic French braised chicken with red wine and root vegetables

Classic Crème Brûlée – Velvety vanilla custard with a caramelized sugar crust

Decadent Chocolate Fondant – Served with homemade vanilla bean ice cream

Poached Pear in Spiced Red Wine – With mascarpone cream and almond crumble

Lemon Tart with Meringue – A perfect balance of citrus and sweetness