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MINI FALAFEL WITH TAHINE SAUCE

with almond milk sauce  VE LF

55

 

 

 

 

BUFFALO MOZZARELLA

Served with rustic Brazilian nut pesto,

grilled cherry tomatoes and croutons

72

 

 

 

 

BRAZILIAN CHEESE, PARMESAN STYLE
12 month matured cheese served

with a reduction of balsamic vinegar

and honey GF

49

 

 

 

 

GRILLED BRIE CHEESE
Served with orange blossom honey

and toasted macadamia nuts

72

 

 

 

 

BLACKS & GREENS
Marinated black and green olives

in extra virgin olive oil

with house dressing VE GF LF

42

 

 

 

PIZZA MARGHERITA

Tomato sauce, mozzarella,

parmesan cheese, and basil VG

78

 

 

 

 

PIZZA BRAZUCA

Tomato sauce, mozzarella,

jerked beef with onions,

catupiry cheese, Brazilian cheese curd

and manioc flour

82

 

 

 

 

URAMAKI CRUNCHY

Rice roll with salmon,

algae and mujol roe LF

57

 

 

 

 

SHIMEJI WITH PINEAPPLE

Sautéed on butter,

seasoned with sake, soy sauce

and ginger VG GF

62

 

 

 

 

CAJU HOT ROLL

Breaded hot roll with salmon, rice,

algae served with cashew tare sauce

66

 

 

 

 

TUNA TARTAR

served on potato chips with missô sauce GF LF

69

 

 

 

 

FROM RODRIGO

Jerked beef sautéed with 'manteiga de garrafa'

(liquid Brazilian butter) with tapioca dices GF

82

 

 

COUVERT

Wholemeal bread with nuts

Butter with fleur de sel

18

 

 

ESSENTIALS

STARTERS

 

 

 

 

WALDORF SALAD

Mixed leaves with green apple,
celery, cucumber, raisins, spicy crunchy
walnuts and yogurt dressing.

61

 

 

 

 

LIGHTLY TORCHED TUNA

Six slices of blow torched tuna served

with sweet and sour cucumber salad GF LF

63

 

 

 

 

 

AVOCADO TOAST

On whole wheat bread with tomato,
poached egg, sicilian lemon zest
and Hollandaise sauce

65

 

 

 

 

JONAS SAN

Salmon tataki with Asian pear,
Ponzu sauce and sushiman flour

69

 

 

 

 

OUR ICON

Prawns and crab meat served

on a shell Bahia style

72

 

 

 

 

CEVICHE - CAJÁ - CAJU - CARÁ

White fish with cajá and cashew nuts

seasoned with cashew and cajá sphere GF

73

 

 

 

 

CARPACCIO

Filet mignon, pesto sauce, mini arugula

and shoestring yam fries GF

90

 

 

 

THE RESPECTABLES

JAPANESE DISHES

 

 

 

 

SUSHI

Sushiman selection of eight pieces,

four rolls and one shrimp sushi GF LF

107

 

 

 

 

CLASSIC

Sushi and sashimi combo;

seven pieces of sushi

and 12 assorted slices of fish GF LF

130

 

 

 

 

SASHIMI ON ICE

20 assorted slices of fish served on ice GF LF

138

 

 

 

 

 

BIG SEA CARPACCIO

Thin slices of salmon, tuna, white fish,

with a citrus vinaigrette GF LF

145

 

 

 

 

SPECIAL

Special sushi and sashimi combo:

sushiman selection of nine pieces

and fifteen slices of three

different types of fish GF LF

175

 

 

 

THE UNMISSABLES

CONTEMPORARY DISHES

 

 

 

 

FAKE MEATBALLS

Made by plants and herbs

with lovely tasted of curry and served

with mix of brazilian beans VE LF

95

 

 

 

 

ESCALOPE OF SALMON

With wild rice, tomato concassée,
honey, raspberry vinegar, frisée
and homemade mascarpone

112

 

 

 

 

SEA AND FOREST RISOTTO

Nero risotto with squid ink, fish,
seafood, mushrooms and aioli sauce

125

 

 

 

 

HAWAIIAN POKE UNIQUE STYLE

Marinated salmon cubes in ginger oil,

avocado with wasabi, mango,

gohan rice, edamame, purple cabbage,

cucumber pickles and seaweed LF

92

 

 

 

 

VEGAN POKE

Avocado with wasabi, mango,

gohan rice, edamame, purple cabbage,

cucumber pickles, tofu cheese and seaweed

88

 

 

 

 

ANGUS STEAK TARTARE

served with organic mixed leaves,

bacon mayonnaise, vegetable pickles

and potato chips LF

117

 

 

 

 

"HORSE RIDING" CHICKEN

and corn couscous in bottle butter
with cashew nuts, rennet cheese, fried egg,
toasted corn, accompanied by homemade
yogurt with parsley

91

 

 

 

 

B.B.Q. BRAZIL

Chorizo steak (280g or 300g),

baked palm of heart, yam

with cured cheese cream, vinaigrette

and homemade toasted manioc flour

135

 

 

 

 

FILE MIGNON CAPRESE

served with creamy polenta with arugula
and saffron, rustic pesto, buffalo mozzarella
and roasted tomato

144

 

 

 

THE NOSTALGICS

OUR CLASSICS

 

 

 

 

RISOTTO PF STYLE

Arboreo rice, beans, jerky beef,

Brazilian cheese curd,

toasted manioc flour, banana

with cashew nuts and fried quail egg

110

 

 

 

 

COVEN ROASTED PUMPKIM WITH PRAWNS

Served with Iemanjá sauce,

toasted manioc flour from Bragança

in butter, coconut rice and chilli

159

 

 

 

 

STEAMED SEA BASS (SINCE 1992)

Champagne cream,

yam puree and mujol caviar

148

 

 

 

 

CUPIM ROSSINI

Slow roasted cupim (Brazilian cut, very soft

and marbled), creamy potato puree,

red wine sauce with black truffle

130

 

 

 

THE DEAREST

SANDWICH

 

 

 

 

CROQUE MONSIEUR FAÇON SKYE

Sliced brioche bread, emmental cheese,

ham and bechamel sauce. Served with potato

chips with rosemary

66

 

 

 

THE ATTRACTIVE

DESSERTS

 

 

 

 

BURGUNDY VACHERIN

The new classic vegan style

Raspberry sorbet with meringue,

blackberry sauce drizzled

with cassis liqueur VE GF

34

 

 

 

 

TIRAMISU IN ANOTHER VERSION

With red fruits flavored with hibiscus tea

35

 

 

 

 

3x CHOCOLATE

Cocoa bomb filled with white chocolate
and Sicilian lemon zest, Belgian chocolate
ice cream and warm Nutella syrup

36

 

 

 

 

PUDDING IN A GLASS

of Matcha tea with its crumble and
black and white sesame tile

30

 

 

 

 

CRÈME BRÛLÉE

of pear and saffron and a cashew

'financier' flavored with turmeric

33

 

 

 

 

CHOCO-COCONUT PASSION

Zero sugar 100% vegan

Chocolate mousse flavored with coconut,
fleur de sel, walnut flour with coconut

and passion fruit syrup

37

 

 

 

 

PINEAPPLE CARPACCIO

with ginger and orange syrup with

spices, homemade mascarpone
cheese and cilantro sprouts

35

 

 

 

 

GOURMAND COFFEE

Nespresso coffee with four sweet treats
to go with it: pear and saffron crème brûlée, matcha tea pudding, macaron of the day
and chocolate brownie with chestnuts

47

 

 

 

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.