A delightful little place with pretty and good tasting food! Their tasting menu is about 20 courses and is supposed to tell a story with each course, many to do with Portuguese life. They are big on freshness, flavor and less fat and it works. Lovely details like the orchid and linens as well as a helpful and friendly staff make it a wonderful experience.
I’ve included the plating picture as well as a close up of the food because the presentation was so nicely done it shouldn’t be missed. Numerous pieces were taste explosions, where the flavor was packed into a liquid center, and they started the meal on a high note. The white bean smoked stew was like eating liquid velvet. Not being a huge sardine fan, they may have turned me – it was that good. All the bread selections were very nice and made in house. I particularly like the marrow spread. The egg dish was truly liquid gold and the stew that followed was packed with the flavor of meat without it actually being solid in the dish. The chips were an odd touch but a bit of fun and who cared with pork that good. I could go on and on, but in summary, this was a winner!
menu 1menu 2menu 3dessert menutable orchidPorto and TonicTrilogy of Olives: fried, frozen liquid, dry martiniwinewineFerrero Rocher: Foie gras and hazelnuts
White bean smoked stewShellfish riceRoasted chicken skinGrilled sardine with red pepper
“Submarine window” – barnacles, shrimp, prawn, razor clam and seaweed on gelatinous coconut milkBread trayBread selection: white, corn, olive and brownbutter selection: with smoked salt, walnut, plain salt, and bone marrow“Torricado” – Marinated smoked mackerel with onion puree, toast and vegetable pureeas platedLettuce and veal hearts, bone marrow and walnutsThe garden of the goose that laid the golden egg: low temperature cooked egg, poultry juice, crunchy dark bread with cuttlefish ink, crispy fried leekas platedegg brokenwinePorltuguese style stewplated“Dip in the sea” – Seabass with shellfish, seaweed and mushroomchips and bag completely edibleSuckling pig revisited: 36 hour soux vide pork with pepper sauce, roasted lettuce and orange sauceFrankie thougth the extra sauce was for her!Almond liquor and peach: almond foam with green baby peachesas platedwhite dessert port
inside
Veal tendon with chocolatePine bark: chocolates (just 2 pieces)Frankie thought it was a litter box!almondkitchenkitchenOlive oil jelly and black fudge caramel
I’ve included the plating picture as well as a close up of the food because the presentation was so nicely done it shouldn’t be missed. Numerous pieces were taste explosions, where the flavor was packed into a liquid center, and they started the meal on a high note. The white bean smoked stew was like eating liquid velvet. Not being a huge sardine fan, they may have turned me – it was that good. All the bread selections were very nice and made in house. I particularly like the marrow spread. The egg dish was truly liquid gold and the stew that followed was packed with the flavor of meat without it actually being solid in the dish. The chips were an odd touch but a bit of fun and who cared with pork that good. I could go on and on, but in summary, this was a winner!
