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
Lightly cured filet mignon beef, mustard seeds, smoked aioli, and pickled vegetables. Served with potato chips
Chickpea and beetroot hummus with fresh tuna, pomegranate, and mint-infused olive oil, served with toasted zaatar pita bread
Portuguese petinga sardines confit in olive oil, tomato passata, confit ginger, basil, lemon zest and pickled onion, served on toasted bread (6 units)
Breaded rice, butter kale, banana plantain, catupiry cheese and cashew tare sauce VG
Salmon batera, seafood tartar and spicy pepper sriracha LF
With almond milk curd and paprika (10 units) VE LF
Served with pineapple ponzu sauce, agave and coriander sprouts (9 units) VE
Creamy burrata and guava confit preserve with sicilian lemon zest and parmesan, served with flat tapioca biscuit VG GF
Creamy rice balls with pecorino cheese, truffle and arrabiata sauce (5 units) VG
Breaded hot roll of shrimp and salmon with shari rice and roasted seaweed served with spicy sauce
Brie breaded in tapioca flour, mango tartare. Amazonian vanilla and aromatic chilli served with slices of Brazilian nuts bread VG
Tuna tartare, spicy avocado and salted corn (7 units) LF
with spicy jelly and salt flower VG GF LF
Jerked beef sautéed with 'manteiga de garrafa' (liquid Brazilian butter) with tapioca dices GF
12 months matured cheese served with a reduction of jaboticaba vinegar with Brazilian native honey VG GF
Fonduta truffed with Portobello mushroom, fresh Paris mushroom and arugula VG
Tomato sauce, mozzarella, parmesan cheese and basil VG
Tomato sauce, mozzarella, jerked beef with onions, catupiry cheese, Brazilian cheese, manioc flour and kale
Wholemeal bread with Brazilian nuts and butter with fleur de sel VG
Frisee lettuce salad with goat cheese, berries, salted homemade granola, pistachios and raspberry vinaigrette VG
White fish, celery, sweet potato, fresh and toasted corn, seasoned with tomato juice and a delicate drizzle of vodka GF
Beef carpaccio with tuna sauce, paprika, arugula, crouton and pine nut LF
Prawns and crab meat served on a shell Bahia style
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
lightly torched with Asian pear, ponzu sauce and sushiman ‘farofinha’ LF
Six slices of blow torched tuna served with sunomono GF LF
Salmon, tuna and crunchy palm of heart, wakame salad, wassab, orange and shoyu sauce and spicy pea LF
Shari rice, salmon cubes, mango, avocado with wasabi, cucumber pickles, roasted seaweed, murshroom, edamame, purple cabbage, kimchi (spicy chard) and lotus root LF
Shari rice, tofu cheese, mango, avocado with wasabi, cucumber pickles, roasted seaweed, murshroom, edamame, purple cabbage, kimchi (spicy chard) and lotus root VE LF
Shari rice, furikake, fish varieds and seafood of the day LF
Six kappamaki (rice and cucumber roll) accompanied by five pairs of rosted bell pepper, wakame salad, kimchi and lotus root VE GF LF
20 assorted slices of fish served on ice and gohan rice GF LF
Salmon in four different textures: raw, cured, toasted and tempurá LF
10 pieces of sushi and 15 slices of sashimi in 3 assorted fish GF
Yam noodle, tsuyu, poached egg spicy pork belly, kombu seaweed and naruto LF
Chicken breast and crispy chicken heart bites, frisée lettuce, parmesan, bacon, croutons, and corn, served with a farmstead mustard dressing.
Fresh tomato tartare with pickles, seaweed, and Dijon mustard, served with French fries. VE GF LF
Spice-crusted duck confit served over sausage infused rice with ginger and Lima orange. GF
Made of plants, stuffed and gratinated with mozzarella cheese in a rustic pomodoro sauce and served with spaghetti VE LF
Carnaroli rice with wild mushrooms, carrots, edamame and truffled porcini flour VE LF
Grilled pirarucu, tucupi broth with jambu, butter beans, aromatic chilli and banana plantain accompaneid by traditional Chimbé manioc Flour
Braised Flank Steak with Bacon & Parrillera SausageSlow-braised in a traditional home-style seasoning, served with mashed potato purée, vegetables, fresh gremolata, and a rich demi-glace
Squid ink pasta with octopus, Sicilian lemon emulsion, fresh herbs, salmon roe, and a bottarga breadcrumb crunch.
Filled with ricotta and eggplant, tomato and pesto sauce, pine nuts and parmesan fonduta VG
Slow cooked veal in classic poivre sauce, served with homemade chips GF
with coconut milk, pumpkin seed bragantina manioc flour toasted in butter GF
Champagne cream, yam puree and mujol caviar
Angus chorizo steak (280g/300g), pressed manioc with special butter “manteiga de garrafa”, Canastra cheese fonduta, accompanied by “Deusa” Biju farofa and traditional country style vinaigrette
with delicate ragout of lamb with mint and pistachio
Carnaroli rice, beans, jerked beef, kale, cured cheese, manioc flour, banana plantain tartare and fried quail eggs
Slice brioche, emmental cheese, ham and bechamel sauce served with french fries, organic leaves and fried egg
Cherry tomato compote served with crisp meringue, basil sorbet, toasted pine nuts, and lemon zest, finished with a delicate drizzle extra virgin olive oil VG
Passion fruit bonbon, açai macaron, artisanal peanut "dadinho", banana candy, and a classic Brazilian mini brigadeiro served with a premium VG
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
Our classic Burgundy-style Vacherin to share.Raspberry sorbet with meringue, Chantilly, red berries and blackberry sauce, drizzled with cassis liqueur (Serves 3 to 4 people) VG
Coffee pudding with vanilla and cocoa cream, with coffee tuile VG
Banana puree, dulce de leche and vanilla whipped and cinnamon and macadamia crumble VG
The new classic vegan style. Raspberry sorbet with meringue, blackberry sauce drizzled with cassis liqueur VE GF LF
Cocoa profiteroles stuffed with white chocolate cream and 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
