A Portuguese table isn’t complete without freshly baked sourdough, orange and harissa butter, marinated olives.

Brazilian street food from the Lebanese diaspora. Buckwheat pastry with minced beef and cheese, yoghurt with lemon and garlic.

A Portuguese comfort food classic. Hearty mushrooms sautéed with pork and paprika smoked sausage, wine, garlic, parsley.

Wild red prawns sautéed with olive oil, garlic and chillies, finished with lemon and coriander.

Slow cooked pork belly, couscous with aromatic spices, red peppers and smoked meats, mango chutney, garlic and pepper sauce, pickled radish.

Oven baked cod loin with black olive tapenade crust, served with a portuguese crumble made with corn bread, green cabbage and navy beans, pickled egg, herbs oil.

Rooted in the traditional “Caldeirada”, a Portuguese fish stew. Monkfish chunks and prawns cooked with onions, red peppers, tomato and potatoes. A touch of lemon, chillies and coriander.

Pan fried juicy rump steak, marinated in wine and spices, butter sautéed potatoes, leeks, braised red cabbage, homemade sauce. NOTE: To keep its tenderness this steak is always cooked medium-rare.

Our take on a traditional Brazilian stew. Mushrooms and chickpeas cooked with palm oil, coconut milk and spices, served with white rice and cassava crumble.

From Portugal to Macao, Brazil to Hong Kong, this is a truly global sweet.

A dessert that spread through the Portuguese world. Crumbled biscuits, whipped cream, condensed milk, almonds.

A deliciously fresh and smooth mousse with full passion fruit flavour.

The traditional Brazilian condensed milk pudding. A velvety flan like dessert with caramel sauce.