Peixe e Marisco

• 
  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.
• 
  Polvo Grelhado

  We slow-cook the whole octopus until it is completely tender, which cannot be rushed, then take it straight to a very hot grill so the tentacles char on the outside while staying soft inside.