Our country, Portugal is blessed with plentiful seafood & fertile land. Yet, aside from our eggtart, 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 Chef-partner Ricardo Nunes Sous Chef
30 months dry-cured 'MONTARAZ DOP' Portuguese Jamon 1,290 La Rubia Gallega Secreto 7 Spanish beef tenderloin cured in salt & spices 1,190 Charcoal-grilled Sicilian Violet prawn 450 / pcs. Burrata from Puglia & charcoal-grilled cherry tomatoes 890 / 250 g Charcoal-grilled Kokotxa of Bacalhau & Carbonara 560 Pan seared foie gras, Fios de Ovos and port wine reduction 790 Hokkaido diver scallop, sea urchin foam & black trumpet mushrooms 850 Roasted Canadian lobster, Plankton & Piri-Piri 1,190 Crab & sea urchin salad, blood orange emulsion 990 Charcoal-grilled octopus, Bronte Pistachio purée & basil oil 880
Grilled Portobello mushroom salad, Requeijão, honey & pumpkin seeds dressing 690 Fresh Tagliolini with Tasmanian winter truffle (5gr) 1,290 *Extra gram of Tasmanian winter truffle 180 Seared Chilean seabass, Sicilian Violet prawn & Crustacean reduction 1,290 '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 * All prices are subject to government and service charge * Please kindly inform us if you have any your food allergies.
Charcoal grille lamb loin, Portuguese Vindaloo & Morel mushrooms 990 Leitão', our version of portuguese slow-roasted suckling pig, black pepper jus & orange glazed seasonal vegetables 890 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 Carne Barrosã, Boticas ** Recommended to pre-order in advance ** This is a breed native to northern Portugal. Grass-fed and allowed to roam freely, the range comes from a dairy cow ages up to 13-20 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 630 (min.dry aged 20 days) / 100 g (min.cit 900 g) * Prime rib 680 (min.dry aged 40 days) / 100 g (min.cit 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 mushroom 140 * Padrón peppers 390 * Crispy potato millefeuille 190
Idiazabal, Basque, Spain Hard sheep s milk cheese with smoked notes 390 / 50 g Sainte Maure, Touraine, France Soft goat s milk cheese cured in ash 490 / 50 g Testun al Barolo, Piedmont, Italy Sheep s milk cheese aged with Barolo wine 490 / 50 g Tête de Moine, Jura Bernois, Switzerland Semi-hard cow s milk 490 / 50 g Chef s cheese selection (3 varieties) Let chef Amorim choose for you our in-house selection 890 Cocoa & Hazelnut Journey 450 Charcoal-grilled peach, port wine & butterfly pea flower reduction 390 Orange & salted caramel symphony 450 Portuguese egg tart 21st century 390