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.

Based on the traditional Brazilian stew, a rich mix of mushrooms and chickpeas cooked with palm oil, coconut milk and spices, white rice, cassava crumble.

Slow cooked pork belly, portuguese crumble made with corn bread, hispi cabbage, haricot beans and mint, mango chutney, garlic and pepper sauce, pickled radish.

Oven baked cod loin with black olive tapenade crust, served with a traditional side dish of braised chickpeas, carrots, potatoes, aromatic spices and coriander, pickled egg.

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.

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

Deliciously fresh and smooth homemade mouse with chocolate ganache.

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