SAFRA_

Our house-baked sourdough, fermented for forty-eight hours, served warm with rich Azores butter churned from grass-fed cows and drizzled with fragrant rosemary honey harvested from local apiaries in the Serra da Estrela mountains.

Hand-dived scallops encased in translucent pasta, swimming in rich bone marrow broth with charred pepper. A delicate balance of ocean sweetness and umami depth.

Slow-braised Portuguese lamb with pickled vegetables and house-made hoisin, nestled in pillowy steamed buns. An East-meets-West celebration of flavor.

Tender Portuguese octopus grilled to perfection, served with smashed potatoes, charred greens, and generous drizzle of Mª Antónia's golden olive oil from Alentejo.

Prime aged beef with traditional Portuguese oven-baked rice, crusted to caramelized perfection. Each grain infused with meat juices and aromatic herbs.

Fresh-caught sea bass from Figueira da Foz, steamed in parchment with aromatic herbs, cherry tomatoes, and white wine. A celebration of simplicity and freshness.

Creamy, caramelized perfection with a signature burnt top. Served with seasonal berry compote and a whisper of sea salt.

Fudgy Peruvian chocolate brownie with toasted biscuit crumble and umami-rich white miso caramel. A harmonious blend of sweet, salty, and deeply chocolatey.