TO SHARE
BURRATA – CAPONATA
with eggplant, tomato, olive and sligthly sweet onion, from the traditional Sicilian recipe VG
77
EDAMAME STICKS
with spicy jelly and salt flower VG GF LF
57
TSUMAMI
Salmon batera, seafood tartar
and spicy pepper sriracha LF
98
PIZZA FONDUTA TRUFFED
Fonduta truffed with Portobello mushroom,
fresh Paris mushroom and arugula VG
95
PIZZA BRAZUCA
Tomato sauce, mozzarella, jerked beef
with onions, catupiry cheese, Brazilian
cheese, manioc flour with bacon and kale
90
PIZZA MARGHERITA
Tomato sauce, mozzarella,
parmesan cheese, and basil VG
90
HOT ROLL BRAZIL
Shari rice, kale, banana plantain,
catupiry cheese and special shoyu sauce
with tucupi and jambu cachaça VG
80
CAJU HOT ROLL
Breaded hot roll with salmon,
rice, roasted seaweed served
with cashew tare sauce
82
FROM RODRIGO
Jerked beef sautéed with 'manteiga de
garrafa' (liquid Brazilian butter) with
tapioca dices GF
102
BRAZILIAN CHEESE, PARMESAN STYLE
12 month matured cheese served
with a reduction of balsamic vinegar
and honey VG GF
59
CHIPS
potato chips with tuna tartar
and miso sauce (ten units) GF LF
76
MINI FALAFEL WITH TAHINI SAUCE
with almond milk sauce VE LF
68
GRILLED BRIE CHEESE
Served with orange blossom honey
and mix of nuts VG
88
COUVERT
Wholemeal bread with nuts
and butter with fleur de sel VG
25
THE STARTERS
DUCK TERRINE WITH ORANGE
with delicate French bean salad,
hazelnut, crouton, mushroom,
red onion and orange LF
85
FAKE TARTAR
smoked carrot with pickles and
almond milk emulsion VE LF
69
LEAVES - PEAR - GORGONZOLA
Mix of leaves with grilled pear,
gorgonzola cheese, spicy walnuts
and balsamic reduction VG
78
EGG IN PURGATORY
A traditional Neapolitan recipe poached egg
in a tomato and sausages ragu GF
75
SPICY OCTOPUS
Octopus grilled with mexican sausage,
sweet tomato, crouton, chives, brazilian
chilli and smoked mayonnaise LF
97
SALMON CUBES
lightly torched with Asian pear, ponzu sauce
and sushiman ‘farofinha’ LF
80
FILET TONNATO
Beef carpaccio with tuna sauce, paprika,
arugula, crouton and pine nut LF
84
CEVICHE ‘TROPICALYS’
White fish with sweet potato in a
slightly spicy physalis broth and
sunflowers seed LF
86
OUR ICON
Prawns and crab meat served
on a shell Bahia style
87
THE JAPANESE FLAVORS
Available from 12am to 3:30pm and 6pm to 1am
(weekends and holiday from 1pm)
LIGHTLY TORCHED TUNA
Six slices of blow torched tuna
served with sunomono GF LF
76
CRUDOS
Salmon, tuna and crunchy palm of heart,
wakame salad, wassab, orange and
shoyu sauce and spicy pea LF
80
HAWAIIAN POKE UNIQUE STYLE
Shari rice, salmon cubes, mango,
avocado with wasabi, cucumber pickles,
roasted seaweed, murshroom, edamame,
purple cabbage, kimchi (spicy chard)
and lotus root LF
110
VEGAN POKE
Shari rice, tofu cheese, mango,
avocado with wasabi, cucumber pickles,
roasted seaweed, murshroom, edamame,
purple cabbage, kimchi (spicy chard)
and lotus root VE LF
108
TIRASHI TRADITIONAL
Shari rice, furikake, fish varieds
and seafood of the day LF
155
VEGAN SUSHI
Cold tofu with scallion and ginger,
kappamaki (rice and cucumber roll)
accompanied by pairs, grilled and
marined pepper, wakame salad, kimchi
and lotus root VE GF LF
125
SASHIMI ON ICE
20 assorted slices of fish served on
ice and gohan rice GF LF
160
ÔMEGA 3
Salmon in four different textures: raw,
cured, toasted and tempurá LF
175
SPECIAL SUSHI AND SASHIMI
COMBINATION BY M. YAMASHITA
10 pieces of sushi and 15 slices of
sashimi in 3 assorted fish GF
198
THE CONTEMPORARIES
DUCK LASAGNA
Slow cooked with chesnut and olive, grilled bok choy, kimchi and ginger flavored demi glace sauce
128
VEGAN POLPETTONE
Made of plants, stuffed and gratinated
with mozzarella cheese in a rustic
pomodoro sauce and served
with spaghetti VE LF
105
SALMON IN TUCUPI WITH JAMBU
Brazilian nut puree and Uarini flour
125
BEET GNOCCHI
and beets in different textures drizzled
with beet juice with ginger VE GF LF
105
CHICKEN MEDALLIONS
with truffled velouté, baked
potatoes and leek tempura
116
SPAGHETTI
with delicate ragout of lamb with
mint and pistachio
123
RISOTTO SHRIMP WITH PUMPKIN
with coconut milk, pumpkin seed bragantina manioc flour toasted in butter GF
177
SKYE'S CLASSICS
"AMOUR DE BLANQUETTE"
Veal slow cooked in creamy veloute sauce
served with potato, champion mushroom,
bacon and slivers grilled onions
132
RISOTTO PF (BRAZILIAN FLAVORS)
Beans, jerked beef, linguiça do Sertão (Brazilian local sausage) cured cheese, kale, manioc flour with arborio rice, banana with cashew nuts
and fried quail eggs
126
ANGUS STEAK TARTARE
Served with french fries, organic leaves
and pickled vegetables
137
CUPIM ROSSINI (BRAZILIAN BEEF CUT)
roasted for 18 hours, wine sauce with
foie gras and truffle, creamy potato purée
and grilled vegetables
148
STEAMED SEA BASS (SINCE 1992)
Champagne cream,
yam puree and mujol caviar
171
B.B.Q. BRAZIL
Chorizo steak (280g or 300g), baked
palm of heart, manioc with cured cheese
cream, vinaigrette and homemade
toasted manioc flour
162
CROQUE MONSIEUR
Slice of brioche, emmental cheese, ham
and bechamel sauce served with french
fries and organic leaves
102
THE DESSERTS
PUDIM MACCHIATO
Coffee pudding with vanilla and
cocoa cream, with coffee tuile VG
35
CHOCO-PASSION
In the look style of its first presentation
32 years ago. Dark chocolate mousse and
passion fruit ice cream intercalated with
chocolate tuiles and served with
passion fruit syrup VG
37
CRÈME BRÛLÉE
with cardamom, baklava crumbs
and Rose honey sauce VG
40
PINEAPPLE CARPACCIO
with ginger and orange syrup with
spices, homemade mascarpone
cheese and cilantro sprout VG GF
35
BURGUNDY VACHERIN
The new classic vegan style.
Raspberry sorbet with meringue,
blackberry sauce drizzled
with cassis liqueur VE GF LF
37
I CAJU
Cashew confit, cashew sorbet,
cashew nut farofa and juice of the
famous cashew friend with vodka VG LF
38
BANOFFEE UNIQUE
Banana puree, dulce de leche
and vanilla whipped and cinnamon
and macadamia crumble VG
39
GOURMAND COFFEE
Nespresso coffee with four mini pâtisseries:
cardamon crème brûlée, macchiato pudding, baklava and chocolate macaron VG
58
PROFITEROLES NUTELLA
Cocoa profiteroles stuffed with white
chocolate cream with Sicilian lemon zest,
Belgian chocolate ice cream and warm
Nutella syrup VG
61
VE vegan
VG vegetarian
GF gluten free
LF lactose free
PICTURES FOR ILLUSTRATIVE PURPOSES ONLY
Although all due care is taken, dishes may still contain ingredients
that are not set out on the menu and these ingredients may cause an
allergic reaction. Guests with allergies need to be aware of this risk and
should ask a member of the team for information on the allergen content of our food. We offer free filtered water to our customers upon request.