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.
Lettuce, grilled chicken, parmesan, quail egg, croutons, caesar.
Served with cherry tomato chutney.
Quinoa vinaigrette (mango, cucumber, tomato), sautéed prawns, passion fruit sauce.
Sea bass cured in caipirinha and lemongrass tiger's milk, red onion, chives, maxixe pickle.
Mashed yuca and red cabbage, sautéed broccoli, ponzu.
Cold peanut soup, cucumber salad.
Dehydrated tomato, anchovy, capers, lemon, Japanese sauce.
Tuna tartare, avocado cream, garden leaves.
By Chef Daniel. Dehydrated tomato, anchovy, capers, lemon, Japanese sauce.
Balsamic walnut pesto, parmesan.
Mango cream.
Purple sweet potato puree.
Cashew farofa, Sicilian lemon sauce, herb-oil vegetables.
Spanish salmorejo, balsamic cream, fresh oregano, sprouts.
Spicy almond sauce with coconut milk and aromatic herbs.
Red wine sauce, potato mille-feuille.
Red wine sauce, gorgonzola and brie aligot.
Dendê oil, palm heart, banana, crispy farofa, rice.
Caper mayonnaise, chia, house potato sticks, tuile.
Cooked in olive oil and white wine, leek, carrot, parmesan crisp.
Red cabbage, mango, cherry tomato, special sauce.
Walnuts and pesto.
Lettuce, avocado, mango, parmesan, passion fruit vinaigrette.
