Entradas

• 
  Bolinhos de Bacalhau

  Salt cod fritters, made by hand every day. We desalt the cod ourselves over two days, then flake it finely and fold it through mashed potato with parsley, egg and a pinch of white pepper.
• 
  Canapé de Salmão Fumado

  Hand-sliced cold-smoked salmon, spread with a light cream cheese seasoned with cracked black pepper and fresh chives, then rolled into neat cylinders.
• 
  Cogumelos Portobello Recheados com Queijo

  Large portobello caps, baked first until they soften and colour, then filled with sautéed spinach, chopped walnuts, sunflower seeds and herbs, packed in so the filling sits above the rim.
• 
  Croquetes de Carne com Maionese de Alho

  Made here every day from slow-braised meat, pulled apart and bound into a filling that stays moist all the way through. Each one is shaped by hand, rolled in fine breadcrumbs and fried to order until crisp.
• 
  Mexilhões com Pimentos e Salsa

  We only put mussels on the menu when we are happy with what came in that morning.
• 
  Samosas Indianas

  We make the pastry ourselves, fold it by hand into triangles and fry them to order so they arrive crisp. The filling is spiced potato and onion with cumin, coriander and a little fresh chilli.
• 
  Tosta de Abacate com Ovos Poché

  Thick slices of our own sourdough, toasted until golden and firm enough to hold everything.