Chickpea and beetroot hummus with tahini and pomegranate, served with toasted pita bread with zaatar VE
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 LF
Portuguese petinga sardines confit in olive oil, tomato passata, confit ginger, basil, lemon zest and pickled onion, served on toasted bread (4 units)
Creamy rice balls with pecorino cheese, truffle and arrabiata sauce (5 units) VG
Pineapple ponzu sauce, agave and coriander sprouts (9 units) VE
Breaded hot roll of shrimp and salmon with shari rice and roasted seaweed served with spicy sauce
Creamy burrata and guava confit preserve with sicilian lemon zest and parmesan, served with flat tapioca biscuit VG GF
12 months matured cheese served with a reduction of jaboticaba vinegar with Brazilian native honey VG GF
Brie breaded in tapioca flour, mango tartare. Amazonian vanilla and aromatic chilli served with slices of Brazilian nuts bread VG
Jerked beef sautéed with 'manteiga de garrafa' (liquid Brazilian butter) with tapioca dices GF
With almond milk curd and paprika (10 units) VE LF
Breaded rice, butter kale, banana plantain, catupiry cheese and cashew tare sauce VG
Tuna tartare, spicy avocado and salted corn (7 units) LF
Salmon batera, seafood tartar and spicy pepper sriracha LF
with spicy jelly and salt flower VG GF LF
Fonduta truffed with Portobello mushroom, fresh Paris mushroom and arugula VG
Tomato sauce, mozzarella, jerked beef with onions, catupiry cheese, Brazilian cheese, manioc flour with bacon and kale
Tomato sauce, mozzarella, parmesan cheese and basil VG
Wholemeal bread with Brazilian nuts and butter with fleur de sel VG
smoked carrot and beet with pickles and almond milk emulsion VE LF
Frisee lettuce salad with goat cheese, berries, salted homemade granola, pistachios and raspberry vinaigrette VG
Beef carpaccio with tuna sauce, paprika, arugula, crouton and pine nut LF
White fish, shrimp, octopus, squid with sweet potato, avocado, crispy corn and guava GF 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
Grilled pirarucu, tucupi broth with jambu, butter beans, aromatic chilli and banana plantain
Traditional portuguese recipe with chorizo sausage and olives with Skye style GF
Made of plants, stuffed and gratinated with mozzarella cheese in a rustic pomodoro sauce and served with spaghetti VE LF
Squid colorful pasta with sailor sauce with bottarga and Ikura roe
Slow cooked veal in classic poivre sauce, served with homemade chips GF
Filled with ricotta and eggplant, tomato and pesto sauce, pine nuts and parmesan fonduta VG
Cooked for 18 hours, served with corn meal, watercress and toasted onions
Carnaroli rice with wild mushrooms, carrots, edamame and truffled porcini flour VE LF
Arborio rice, beans, jerked beef, kale, cured cheese, manioc flour, banana plantain tartare and fried quail eggs GF
Champagne cream, yam puree and mujol caviar
with coconut milk, pumpkin seed bragantina manioc flour toasted in butter G
Served with french fries, organic leaves and pickled vegetables
with truffed velouté, baked potatoes and leek tempura
with delicate ragout of lamb with mint and pistachio
Chorizo steak (280g/300g), baked palm of heart, manioc with cured cheese cream, vinaigrette and homemade toasted manioc flour
Slice brioche, emmental cheese, ham and bechamel sauce served with french fries, organic leaves and fried egg
Coffee pudding with vanilla and cocoa cream, with coffee tuile 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
with cardamom, baklava crumbs and rose honey sauce VG
with ginger and orange syrup with spices, homemade mascarpone cheese and cilantro sprout VG GF
The new classic vegan style. Raspberry sorbet with meringue, blackberry sauce drizzled with cassis liqueur VE GF LF
Cashew confit, cashew sorbet, cashew nut farofa and juice of the famous cashew friend with vodka VG LF
Banana puree, dulce de leche and vanilla whipped and cinnamon and macadamia crumble VG
Coffee with four mini pâtisseries: cardamon crème brûlée, macchiato pudding, baklava and chocolate macaron VG
Cocoa profiteroles stuffed with white chocolate cream with 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
