A reflection between
sea and sand
Plates made for sharing, led by the sea, with a full vegetarian table.
Homemade spiced butter, fruit jelly, nuts.
Avocado cream, sautéed cherry tomatoes, parma ham, pesto.
Walnuts and pesto.
Dehydrated tomato, anchovy, capers, lemon, Japanese sauce.
Dehydrated tomato, anchovy, capers, lemon, Japanese sauce.
Lettuce, grilled chicken, parmesan, quail egg, croutons, caesar.
Served with cherry tomato chutney.
Quinoa vinaigrette (mango, cucumber, tomato), sautéed prawns, passion fruit sauce.
Caper mayonnaise, chia, house potato sticks, tuile.
Lettuce, avocado, mango, parmesan, passion fruit vinaigrette.
Sea bass cured in caipirinha and lemongrass tiger's milk, red onion, chives, maxixe pickle.
Cold peanut soup, cucumber salad.
Tuna tartare, avocado cream, garden leaves.
Mango cream.
Asian style shrimp with rice
Cashew farofa, Sicilian lemon sauce, herb-oil vegetables.
Salmon with Parmesan Aligot and Passion Fruit Vinaigrette
Spanish salmorejo, balsamic cream, fresh oregano, sprouts.
Spicy almond sauce with coconut milk and aromatic herbs.
Balsamic walnut pesto, parmesan.
Chicken thigh cap in white wine sauce with creamed corn
Pork ribs with coffee and cocoa sauce
Red wine sauce, gorgonzola and brie aligot.
Red wine sauce, potato mille-feuille.
Dendê oil, palm heart, banana, crispy farofa, rice.
