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SPECIAL OF THE MONTH

 

 

BENEDICT EGG

Brioche bread with smoked salmon, arugula, poached egg and hollandaise sauce

75

 

 

TO SHARE

 

 

CITRUS HUMMUS

Chickpeas, saffron, toasted tomato, sweet

and sour red onion and pine nuts served

with toasted pita bread with zaatar VE LF

82

 

 

 

 

BURRATA – CAPONATA

with eggplant, tomato, olive and sligthly sweet onion, from the traditional Sicilian recipe VG

85

 

 

 

 

CHEESE BRIE AND GRAPES IN WINE

Grilled brie cheese served with
pressed grapes, caramelized onion
in cabernet wine and almond slices VG

92

 

 

 

 

EDAMAME STICKS

with spicy jelly and salt flower VG GF LF

60

 

 

 

 

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

102

 

 

 

 

PIZZA BRAZUCA

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

97

 

 

 

 

PIZZA MARGHERITA

Tomato sauce, mozzarella,
parmesan cheese, and basil VG

95

 

 

 

 

HOT ROLL BRAZIL

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

85

 

 

 

 

HOT ROLL SHRIMP AND SALMON

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

92

 

 

 

 

FROM RODRIGO

Jerked beef sautéed with 'manteiga de
garrafa' (liquid Brazilian butter) with
tapioca dices GF
105

 

 

 

 

BRAZILIAN CHEESE, PARMESAN STYLE

12 month matured cheese served
with a reduction of balsamic vinegar
and honey VG GF

65

 

 

 

 

CHIPS

potato chips with tuna tartar
and miso sauce (ten units) GF LF

80

 

 

 

 

MINI FALAFEL WITH TAHINI SAUCE

with almond milk sauce VE LF
75

 

 

 

 

TRUFFLED ARANCINI

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

73

 

 

COUVERT

Wholemeal bread with nuts
and butter with fleur de sel VG
28

 

 

THE STARTERS

 

 

DUCK TERRINE WITH ORANGE

with delicate French bean salad,
hazelnut, crouton, mushroom,
red onion and orange LF

85

 

 

 

 

FAKE TARTAR

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

69

 

 

 

 

SALAD 'DU BRÉSIL'

Palm hearts and organic leaves, cashew nuts
and chestnut, corn, with brazilian curd
cheese and grilled white cheese VG

82

 

 

 

 

 

FILET TONNATO

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

87

 

 

 

 

SEA FOOD CEVICHE WITH GUAVA

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

92

 

 

 

 

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 to 3:30pm and 6pm to midnight)

 

 

SALMON CUBES

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

80

 

 

 

 

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

115

 

 

 

 

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

 

 

RAMEN UNIQUE

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

122

 

 

 

 

DUCK RICE BY SKYE STYLE

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

135

 

 

 

 

VEGAN POLPETTONE

Made of plants, stuffed and gratinated
with mozzarella cheese in a rustic
pomodoro sauce and served
with spaghetti VE LF
115

 

 

 

 

SALMON IN TUCUPI WITH JAMBU

Brazilian nut puree and Uarini flour
128

 

 

 

 

BEET GNOCCHI

and beets in different textures drizzled
with beet juice with ginger VE GF LF

110

 

 

 

 

SPAGHETTINI DI NERO & BOTTARGA

Squid colorful pasta with sailor sauce
with bottarga and Ikura roe LF

148

 

 

 

 

LASAGNA ALLA NORMA

Eggplant, ricotta cheese, tomato and basil VG

133

 

 

 

 

RIB

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

145

 

 

 

SKYE'S CLASSICS

 

 

"AMOUR DE BLANQUETTE"

Veal slow cooked in creamy veloute sauce
served with potato, champion mushroom,
bacon and slivers grilled onions

132

 

 

 

 

STEAMED SEA BASS (SINCE 1992)

Champagne cream,
yam puree and mujol caviar

176

 

 

 

 

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

189

 

 

 

 

ANGUS STEAK TARTARE

Served with french fries, organic leaves
and pickled vegetables

142

 

 

 

 

CHICKEN MEDALLIONS

with truffed velouté, baked

potatoes and leek tempura

125

 

 

 

 

SPAGHETTI

with delicate ragout of lamb with
mint and pistachio

137

 

 

 

 

 

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

131

 

 

 

 

B.B.Q. BRAZIL

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

169

 

 

 

 

CROQUE MADAME

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

106

 

 

 

THE DESSERTS

 

 

PUDIM MACCHIATO

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

37

 

 

 

 

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

39

 

 

 

 

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

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.