N e l s o n A m o r i m R i c a r d o N u n e s
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- Frank Peters
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1 Our country, Portugal is blessed with plentiful seafood & fertile land. Yet, aside from our egg tart, so little known is our food to the outside world. Which is strange, really. That s because, through our maritime history, we have influenced many cuisines around the world. Were it not for our ancestors, there would be no tempura in Japan, no vindaloo in India, no chili in Thailand, and tea may not be popular in England. Our cuisine pays homage to Portugal. But not like what you would expect. It s a new Portuguese cuisine as told from our perspectives. It draws from our childhood memories & family recipes, but rather than looking inward, we embrace techniques & sensibilities from our experiences working in kitchens all over the world. To fully appreciate the whole experience, we recommend the whole table to take the tasting menus, which freely change according to seasonality and our evolving views towards our home. Bom apetite! Nelson Amorim Head chef Ricardo Nunes Sous Chef
2 Entradas.. 30 months dry-cured 'MONTARAZ DOP' Portuguese Jamon 1,290 La Rubia Gallega Secreto 7 Spanish beef tenderloin cured in salt & spices 990 Charcoal-grilled Sicilian Violet prawn 390 / pcs. Burrata from Puglia & charcoal-grilled cherry tomatoes 890 / 250 g A stroll in Jardim da Estrela, our seasonal garden salad 490 Charcoal-grilled Kokotxa of Bacalhau & Carbonara 560 When Gnocchi go to the sea 690 Pan seared foie gras, Fios de Ovos and port wine reduction 790 Hokkaido diver scallop, sea urchin foam & black trumpet mushrooms 790
3 Do Mar.. Octopus tentacle, Romesco and Taggiasche olives 890 'Trout in its Natural habitat. Wild Atlantic trout, pine moss & mussels. 890 Pearl barley risotto, Sicilian Violet prawns and prawn bisque 990 Paccheri, charcoal-grilled crab meat and slow-cooked cherry tomatoes 950 Lake Markermeer eel, aged balsamico and cauliflower & almond purée 1,290
4 Da Terra.. Iberico lamb loin, coriander, turnips & Portuguese Piri Piri 990 Leitão, our version of Portuguese slow-roasted suckling pig & Sicilian Bronte pistachio cream 990 Porco à Alentejana revisited. Sous-vide pork tenderloin, clams & coriander 690 Arroz de Pato. Earl grey tea-smoked French Challans duck, duck broth puffed rice & its jus 890 Carnes.. Carne Barrosã, Boticas ** Recommended to pre-order in advance ** This is a breed native to northern part of Portugal. Grass-fed and allowed to roam freely, the range comes from a dairy cow ages up to years, which contributes to its intense flavour and beautiful natural fat. These beefs are hand-selected by the 4th generation of artisanal butcher Jacinto in Portugal and we are proud to be the first one in Thailand to serve them. * Prime rib 590 (min. dry aged 20 days) / 100 g (min. cut 900 g) * Prime rib 650 (min. dry aged 40 days) / 100 g (min. cut 900 g) Australian Wagyu Diamatina This breed grazes the land naturally for the majority of their lives before moving to carefully prepared rations including wheat and barley. Throughout, the cattle enjoys a natural vegetarian diet, free of any added hormonal growth promotants. It is this unique combination of the best breed, a pristine environment and careful rearing that results in exceptional marbling, tenderness and flavour. * Tomahawk (marble 5) 390 / 100 g (min. cut 900 g) * Striploin (marble 5) 450 / 100 g (min. cut 300 g) SIDES * Grilled asparagus 290 * Sautéed mushrooms 140 * Padrón peppers 390 * Crispy potato millefeuille 190
5 Cheese.. IDIAZABAL, BASQUE, SPAIN Hard sheep s milk with smoking notes 390 / 50 g SAINTE MAURE, TOURAINE, FRANCE Goat s milk soft cheese cured in ash 490 / 50 g TÊTE DE MOINE, JURA BERNOIS, SWITZERLAND Semi-hard textured cow s milk 490 / 50 g TESTUN AL BAROLO, PIEDMONT, ITALY Sheep s milk cheese aged with Barolo wine 490 / 50 g CHEF S CHEESE SELECTION (3 VARIETIES) Let Chef Amorim chooses for you his best selection of cheeses 890 Doces.. Portuguese Soufflé. Pão de Ló with Saffron & Requeijão cheese 450 (please allow 15 minutes) Charcoal-grilled peach, port wine & butterfly pea flower reduction 390 Pudim Abade de Priscos - Iberico ham & madeira Portuguese flan, pork crackling, green apple & celery sorbet 290 Portuguese egg tart 21st century 390
N e l s o n A m o r i m R i c a r d o N u n e s
Our country, Portugal is blessed with plentiful seafood & fertile land. Yet, aside from our egg tart, so little known is our food to the outside world. Which is strange, really. That s because, through
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LUNCH & DINNER SELECTION Serving from 11:00am 9:00pm SALAD CONSTRUCTION 20 Selection of any 8 items with your preferred dressing Salad Greens Mesclun Arugula Baby Spinach Romaine Lettuce Types of Cheese
More informationRaw & Share. Oysters NATURAL WITH LEMON. Freshly shucked Rock Oyster. 4.5 each (GF)(DF) Pacific Oysters, Coffin Bay, South Australia.
Raw & Share Oysters NATURAL WITH LEMON Freshly shucked Rock Oyster 4.5 each (GF)(DF) Or LIGHTLY POACHED, FINGER LIMES, DILL & MAYONNAISE Pacific Oysters, Coffin Bay, South Australia 4.5 each (GF)(DF) Snapper
More informationLuncheon Event Menu (A)
Luncheon Event Menu (A) Salmon tartare with lemon puree and sour apples Butternut squash veloute with Parmesan croutons Roasted cod fillet with pearl onions, braised red onion and brown shrimp butter Strawberry
More informationWelcome to Emeralds Restaurant
Welcome to Emeralds Restaurant Our talented multi-national kitchen team is proud to offer local and Australian produce, inspired by International cooking techniques. This menu is based on fresh and local
More informationFavourite Modern european restaurant. Best European
At BOCA, we continue to build on the success of our award-winning Mediterranean menu with persistent focus on creativity, value, locally sourced ingredients, and hearty and healthy dishes. This season
More information39,50 Each person Vat included
Create your menu Choose one starter, one main course and one dessert and begin your voyage true the Mediterranean flavours. Includes: Our Amuse bouche Our couvert The starter The main course The dessert
More informationStellar at 1-Altitude is proud to be the first restaurant in Singapore to rear its own wagyu cattle at Australia s
October Lunch Menu T H E R O A D T O T A J I M A Stellar at 1-Altitude is proud to be the first restaurant in Singapore to rear its own wagyu cattle at Australia s premium Wagyu farm Tiana Park, located
More informationLa felicidad es buena comida
MENU DINING La felicidad es buena comida [Happiness is good food] Comida Ñ is a Spanish restaurant focused on the different diversities of food in Spain. The menu is divided into two (2), traditional and
More informationLUNCH & DINNER SELECTIONS Serving from 11:00am 9:00pm
LUNCH & DINNER SELECTIONS Serving from 11:00am 9:00pm SALAD CONSTRUCTION 21 Selections of any 8 items and with your preferred dressing Salad Greens Mesclun Romaine Baby Spinach Arugula Cheese Blue Cheese
More informationChristmas Day Brunch 25 December 2017
MENU Bread Counter Bread Selection French Baguette Farmer s Bread Grissini Stick Whole Meal Bread Butter/Salted and Unsalted Individual Cold Appetizers and Salad Bar Crayfish & Prawns with Avocado & Cocktail
More informationSOUPS SIGNATURE DISH VEGETARIAN CONTAINS PORK CONTAIN ALCOHOL
APPETIZERS TUNA Nagasaki prefecture, Nagasaki, Japan 1,100 Grilled Tuna tataki served with Tuna Royale Crispy filo pastry / basil / olives from Nyon Organic tomatoes from the South of Thailand LOBSTER
More informationTurbot - ( 8 supp.) Pistachio and pine nut crust, cauliflower, pickled cockles, sea vegetables. 2 courses 26.50/ 3 courses 29.50
Set Lunch Menu Celeriac velouté Chestnuts, apple, calvados Lobster ravioli - ( 8 supp.) Crab and tomato bisque, shallot salad, coriander Foie gras parfait Quince, pickled blackberries, granola, toasted
More informationWe offer unlimited Farnham Estate Still or Sparkling Water
Located within an old estate stone building, these rooms were historically lived in by the Estate Managers who looked after the extensive forestry and acres of land over it s 400 year history. One of our
More informationlaris prix fixe menu / A 7-COURSE TASTING MENU /
laris prix fixe menu / A 7-COURSE TASTING MENU / SINGLE OYSTER WITH CAVIAR Dressed with Lemon Foam La Chablisienne Petit Chablis Pas si Petit 2013 Chardonnay Chablis, Burgundy, France SMOKED SALMON & SALMON
More informationSeared sea scallops Cauliflower purée, poached egg, flying fish roe velouté. 88
To Start Oyster Fine de Claire 1/2 dozen 72 1 dozen 140 Seared sea scallops Cauliflower purée, poached egg, flying fish roe velouté. 88 Smokehouse fishery salmon Fennel salad, red onions, caper berries,
More informationMenu. 4 Course - $88++
PRIVATE DINING MENU Please Contact Us PH: (65) 63278378 WhatsApp: (65) 98271224 E-mail: reservations@oso.sg 4 Course - $88++ Classic Salami Tegamino Egg With Black Truffle Puree And Cheese Fondue Marinated
More informationDIGBY EXPERIENCES. A walk through the menu. Pickled partridge Contains: gluten and sulphites
DIGBY arrives in Porto by Casa da Comida hand. With you for 40 years, Casa da Comida is a demanding and qualified atelier, which preserves with innovation the art of eating, at your table brings the Portuguese
More informationSULTANAH S PORTS OF CALL
SULTANAH S PORTS OF CALL Sunday Dublin, Ireland Monday Barcelona, Spain Tuesday Marseille, France Wednesday Naples, Italy Thursday Lisbon, Portugal Friday Istanbul, Turkey Saturday Hamburg, Germany Sultanah
More informationFin de Claire Oysters (per oyster) Red vinegar dressing
APPETISERS Fin de Claire Oysters............................ 190 (per oyster) Red vinegar dressing Crispy Peppered Calamari................................420 With Lime Leaf Aioli Recommended seasoning:
More informationTAPAS Chef's selection
TAPAS Chef's selection 10 Croquetas de Bacalao cod fish with béchamel, shallots and nutmeg 11 Croquetas Jamon Spanish ham, béchamel, breadcrumbs 12 Crab croquettes with chives, shallots, tomato mayonnaise
More informationp a n d i p i z z a Rosemary & extra virgin olive oil or chilli & garlic v Add cheese $3
p a n e, o l i o e b a l s a m i c o Fresh bread served with marinated olives, balsamic & olive oil v 7 p a n d i p i z z a Rosemary & extra virgin olive oil or chilli & garlic v Add cheese $3 f r i t
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