LUNCH DINNER

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BET.HOMUS

Chickpea and beetroot hummus with tahini

and pomegranate, served with toasted pita

bread with zaatar VE

OX TONGUE 12 HOURS

Ox tongue braised for 12 hours, served in its own cooking broth, pear tartare with endro and Jataí honey. Acompanied by slices of chestnut bread LF

110

TOASTED SARDINES

Portuguese petinga sardines confit in
olive oil, tomato passata, confit ginger, basil,
lemon zest and pickled onion, served on
toasted bread (4 units)

TRUFFLED ARANCINI

Creamy rice balls with pecorino cheese,
truffle and arrabiata sauce (5 units) VG

VEGETABLE GYOZA

Pineapple ponzu sauce, agave

and coriander sprouts (9 units) VE

HOT ROLL SHRIMP AND SALMON

Breaded hot roll of shrimp and salmon with shari rice and roasted seaweed served with spicy sauce

105

BURRATA ROMEO & JULIET

Creamy burrata and guava confit preserve

with sicilian lemon zest and parmesan,

served with flat tapioca biscuit VG GF

BRAZILIAN CHEESE PARMESAN STYLE

12 months matured cheese served with a

reduction of jaboticaba vinegar with Brazilian

native honey VG GF

TAPIOCA.BRIE

Brie breaded in tapioca flour, mango tartare. Amazonian vanilla and aromatic chilli served

with slices of Brazilian nuts bread VG

FROM RODRIGO

Jerked beef sautéed with 'manteiga de
garrafa' (liquid Brazilian butter) with
tapioca dices GF
115

VEGAN FALAFEL

With almond milk curd

and paprika (10 units) VE LF

HOT ROLL BRAZIL

Breaded rice, butter kale, banana plantain,
catupiry cheese and cashew tare sauce VG

MINI.TACO

Tuna tartare, spicy avocado and

salted corn (7 units) LF

TSUMAMI

Salmon batera, seafood tartar
and spicy pepper sriracha LF

104

EDAMAME STICKS

with spicy jelly and salt flower VG GF LF

PIZZA FONDUTA TRUFFED

Fonduta truffed with Portobello mushroom,
fresh Paris mushroom and arugula VG

115

PIZZA BRAZUCA

Tomato sauce, mozzarella, jerked beef
with onions, catupiry cheese, Brazilian
cheese, manioc flour with bacon and kale

110

PIZZA MARGHERITA

Tomato sauce, mozzarella,
parmesan cheese and basil VG

105

COUVERT

Wholemeal bread with Brazilian nuts

and butter with fleur de sel VG

THE STARTERS

FAKE TARTAR

smoked carrot and beet with pickles
and almond milk emulsion VE LF

FRISEE, BERRIES AND GOAT CHEESE

Frisee lettuce salad with goat cheese,

berries, salted homemade granola,

pistachios and raspberry vinaigrette VG

FILET TONNATO

Beef carpaccio with tuna sauce, paprika,
arugula, crouton and pine nut LF

SEA FOOD CEVICHE WITH GUAVA

White fish, shrimp, octopus, squid with sweet potato, avocado, crispy corn and guava GF LF

102

OUR ICON

Prawns and crab meat served
on a shell Bahia style
95

THE JAPANESE FLAVORS

Available every day from 12pm to 3:30pm and from 6pm to 1am

Sundays and holidays from 1pm to 3:30pm and from 6pm to midnight

SALMON CUBES

lightly torched with Asian pear, ponzu sauce
and sushiman ‘farofinha’ LF

LIGHTLY TORCHED TUNA

Six slices of blow torched tuna
served with sunomono GF LF
85

CRUDOS

Salmon, tuna and crunchy palm of heart,
wakame salad, wassab, orange and
shoyu sauce and spicy pea LF

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

125

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

120

TIRASHI TRADITIONAL

Shari rice, furikake, fish varieds
and seafood of the day LF
165

VEGAN SUSHI

Six kappamaki (rice and cucumber roll) accompanied by five pairs of rosted bell pepper, wakame salad, kimchi and lotus root VE GF LF

145

SASHIMI ON ICE

20 assorted slices of ﬁsh served on
ice and gohan rice GF LF

195

ÔMEGA 3

Salmon in four different textures: raw,
cured, toasted and tempurá LF

190

SPECIAL SUSHI AND SASHIMI
COMBINATION BY M. YAMASHITA

10 pieces of sushi and 15 slices of
sashimi in 3 assorted fish GF

230

THE CONTEMPORARIES

RAMEN UNIQUE

Yam noodle, tsuyu, poached egg spicy pork belly,
kombu seaweed and naruto LF

140

FROM THE AMAZON RIVER

Grilled pirarucu, tucupi broth with jambu, butter beans, aromatic chilli and banana plantain

155

DUCK RICE BY SKYE STYLE

Traditional portuguese recipe with chorizo
sausage and olives with Skye style GF

160

VEGAN POLPETTONE

Made of plants, stuffed and gratinated
with mozzarella cheese in a rustic
pomodoro sauce and served
with spaghetti VE LF
140

SPAGHETTINI DI NERO & BOTTARGA

Squid colorful pasta with sailor sauce
with bottarga and Ikura roe

160

“BLANQUETTE AU POIVRE”

Slow cooked veal in classic poivre

sauce, served with homemade chips GF

170

VEGETARIAN LASAGNA

Filled with ricotta and eggplant, tomato and pesto sauce, pine nuts and parmesan fonduta VG

140

RIB

Cooked for 18 hours, served with corn meal, watercress and toasted onions

155

RICE WITH LOCAL NATIVE FRUITS

Carnaroli rice with wild mushrooms, carrots, edamame and truffled porcini flour VE LF

145

SKYE'S CLASSICS

RISOTTO PF (Since 2002) NEW STYLE

Arborio rice, beans, jerked beef, kale,

cured cheese, manioc flour, banana

plantain tartare and fried quail eggs GF

160

STEAMED SEA BASS (SINCE 1992)

Champagne cream,
yam puree and mujol caviar

215

RISOTTO SHRIMP WITH PUMPKIN
with coconut milk, pumpkin seed bragantina
manioc flour toasted in butter GF

210

ANGUS STEAK TARTARE

Served with french fries, organic leaves
and pickled vegetables

155

CHICKEN MEDALLIONS

with truffed velouté, baked

potatoes and leek tempura

145

SPAGHETTI

with delicate ragout of lamb with
mint and pistachio

190

B.B.Q. BRAZIL

Chorizo steak (280g/300g), baked
palm of heart, manioc with cured cheese
cream, vinaigrette and homemade
toasted manioc flour

195

CROQUE MADAME

Slice brioche, emmental cheese, ham
and bechamel sauce served with french fries, organic leaves and fried egg

125

THE DESSERTS

PUDIM MACCHIATO

Coffee pudding with vanilla and
cocoa cream, with coffee tuile VG

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

CRÈME BRÛLÉE

with cardamom, baklava crumbs
and rose honey sauce VG

PINEAPPLE CARPACCIO

with ginger and orange syrup with
spices, homemade mascarpone

cheese and cilantro sprout VG GF

BURGUNDY VACHERIN

The new classic vegan style.
Raspberry sorbet with meringue,
blackberry sauce drizzled
with cassis liqueur VE GF LF

I CAJU

Cashew confit, cashew sorbet,
cashew nut farofa and juice of the
famous cashew friend with vodka VG LF

BANOFFEE UNIQUE
Banana puree, dulce de leche
and vanilla whipped and cinnamon
and macadamia crumble VG

GOURMAND COFFEE

Coffee with four mini pâtisseries:

cardamon crème brûlée, macchiato pudding, baklava and chocolate macaron VG

PROFITEROLES NUTELLA

Cocoa profiteroles stuffed with white
chocolate cream with Sicilian lemon zest,
Belgian chocolate ice cream and warm
Nutella syrup VG

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 reques