Grilled Salmon with Risotto
Grilled Chilean salmon fillet, served with spinach risotto and butter-sautéed tomatoes.
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Spaghetti Fior di Latte
A whole 130g burrata baked over spaghetti in tomato sugo. Break it at the table and the cream runs through the pasta. Confit cherry tomatoes, basil and a glass of red.
Duck Confit with Duck Rice
Confit duck leg and thigh, served with traditional Portuguese duck rice with shredded duck, paio sausage and bacon.
Carne de Sol (Cured Beef) with Cassava Purée
Beef cured for 7 days, slow-cooked at low temperature with manteiga de garrafa, Brazilian clarified butter. Served with creamy cassava purée, sweet potato chips and tomatoes sautéed in herb butter.
