TO SHARE
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