Menu

Fresh tomatoes and basil.

Crab au gratin with panko “farofa” and Parmesan cheese.

Octopus in a green apple and mint vinaigrette.

Crispy and filled with flavours that will surprise you. 3 pieces per serving.

Octopus

61.00

Crab

58.00

Lobster

68.00

Gorgonzola and caramelised pear

48.00

Tuna with mango cubes, red onion, Dijon mustard, sesame oil and coriander. Served with toast.

Salmon cubes marinated in lime, olive oil and soy sauce, with garlic, red onion, ginger, corn and coriander. Served with sweet potato chips.

Octopus sautéed with smoked paprika, on a bed of bell peppers, confit tomatoes and olive oil.

With truffle oil, lemon zest, rocket, capers, Parmesan and sweet potato chips.

Our octopus in vinaigrette, with sweet potato chips.

Sliced salmon, white fish and tuna: the best of our raw fish, with toast.

Panko-breaded shrimp, served with rosemary aioli.

Mixed leaves, cherry tomatoes, carrot, radish and crispy leek, drizzled with rosemary oil.

Rocket, tomatoes confit in rosemary oil and slices of beef tenderloin with cashew-fruit vinaigrette.

Shrimp, mango and pineapple with a lemon dressing and truffle oil.

Pesto sauce, sautéed shrimp, cherry tomatoes and basil.

Beef tenderloin strips in roti sauce with a touch of truffle oil.

Ragù of Brazilian sun-dried beef with grilled coalho cheese.

In a white sauce.

Shrimp sautéed in clarified butter, confit tomatoes, basil and a touch of lemon.

In herb butter, with cherry tomatoes and basil.

Grilled shrimp, lobster and mussels in bisque sauce, durum wheat pasta and sun-dried tomatoes.

Flambéed in cachaça, with red onion, coalho cheese and breaded banana.

With beef tenderloin strips and a drizzle of truffle oil.

With leeks and a touch of lemon.

With seasonal vegetables.

Vegetarian

With a touch of truffle oil.

Vegetarian

With rocket, leeks and mushrooms.

Vegetarian

Diced beef tenderloin with garlic “farofa”, rice and breaded banana.

Grilled white fish in caper sauce, with sautéed vegetables.

Grilled catch of the day on a leek risotto.

Green apple and Gorgonzola risotto.

In a sesame crust, with lemon risotto and herb sauce.

Catch of the day in a cashew nut crust, with sun-dried tomato risotto and rocket.

Octopus tentacles with potatoes, hot paprika and rosemary aioli.

Grilled beef tenderloin with Gorgonzola sauce and spaghetti in herb butter.

Grilled ribeye with chimichurri and crispy leeks, served with fettuccine Alfredo.

Salmon with black rice risotto and pesto sauce.

Black rice with seafood, grilled and sautéed in herb butter.

Grilled sirloin steak with funghi risotto and house chimichurri.

With broccoli rice, roast potatoes and vinaigrette.

Filet mignon medallion grilled in rosemary butter, with a fresh mushroom risotto.

Lobster, shrimp, octopus and squid, with vegetables and cashew-fruit vinaigrette.

With shrimp, octopus, squid, fish and mussels.

Lobster grilled in clarified butter, with leek risotto and cashew-fruit vinaigrette.

Breaded chicken fillet with garlic and oil spaghetti.

Grilled beef tenderloin strips, with white rice and potatoes.

Brazil’s chocolate fudge, soft enough to eat with a spoon.

With vanilla ice cream.

With cashew nut crumble and vanilla ice cream.

Topped with a red berry coulis.

Brazilian coconut sweet with vanilla ice cream and lemon zest.

Lime, passion fruit, tangerine, cajá, orange, pineapple, pineapple with mint or tangerine with ginger.

Strawberry, strawberry and orange, or mixed fruit.

Red

Red

Red

Red

Red

Rosé

Rosé

White

White

White

White

White

White

White

Sparkling

Sparkling