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BET.HOMUS

Chickpea and beetroot hummus with tahini

and pomegranate, served with toasted pita

bread with zaatar VE

90

 

 

 

 

OX TONGUE 12 HOURS

Ox tongue braised for 12 hours, served in its

own cooking broth, pear tartare with endro,

Jataí honey and 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)

90

 

 

 

 

TRUFFLED ARANCINI

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

84

 

 

 

 

VEGETABLE GYOZA

Pineapple ponzu sauce, agave

and coriander sprouts. (9 units) VE

75

 

 

 

 

HOT ROLL SHRIMP AND SALMON

Breaded hot roll of shrimp and salmon, shari rice, 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

95

 

 

 

 

BRAZILIAN CHEESE PARMESAN STYLE 

12 months matured cheese served with a

reduction of jaboticaba vinegar with Brazilian

native honey VG GF

78

 

 

 

 

TAPIOCA.BRIE

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

with slices of Brazilian nuts bread VG

95

 

 

 

 

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

87

 

 

 

 

HOT ROLL BRAZIL

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

95

 

 

 

 

MINI.TACO

Tuna tartare, spicy avocado and

salted corn. (7 units) LF

91

 

 

 

 

TSUMAMI

Salmon batera, seafood tartar
and spicy pepper sriracha LF

104

 

 

 

 

EDAMAME STICKS

with spicy jelly and salt flower VG GF LF

72

 

 

 

 

PIZZA FONDUTA TRUFADA

de queijos com cogumelo Portobello, 
champignon de Paris fresco e rúcula VG

115

 

 

 

 

PIZZA BRAZUCA

Molho de tomate, mussarela,
carne seca acebolada, catupiry,
queijo coalho, farofa com
bacon e couve

110

 

 

 

 

PIZZA MARGHERITA

Molho de tomate, mussarela,

parmesão e manjericão VG

105

 

 

 

COUVERT

Wholemeal bread with Brazilian nuts

and butter with fleur de sel VG

30

 

 

THE STARTERS

 

 

FAKE TARTAR

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

80

 

 

 

 

FRISEE, BERRIES AND GOAT CHEESE

Frisee lettuce salad with goat cheese,

berries, salted homemade granola,

pistachios and raspberry vinaigrette VG

88

 

 

 

 

 

FILET TONNATO

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

95

 

 

 

 

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 holydays from 1pm to 3:30pm and from 6pm to midnight

 

 

 

SALMON CUBES

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

90

 

 

 

 

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

90

 

 

 

 

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

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

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

 

 

 

OS CONTEMPORÂNEOS

 

 

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

 

 

 

OS CLÁSSICOS DO SKYE

 

 

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

40

 

 

 

 

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

45

 

 

 

 

CRÈME BRÛLÉE

with cardamom, baklava crumbs
and Rose honey sauce VG

45

 

 

 

 

PINEAPPLE CARPACCIO

with ginger and orange syrup with
spices, homemade mascarpone

cheese and cilantro sprout VG GF

40

 

 

 

 

BURGUNDY VACHERIN

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

45

 

 

 

 

I CAJU

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

45

 

 

 

 

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

40

 

 

 

 

GOURMAND COFFEE

Coffee with four mini pâtisseries:

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

65

 

 

 

 

PROFITEROLES NUTELLA

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

70

 

 

 

 

 

 

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