Fish & Seafood

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  Bacalhau Assado — Baked Cod Loin in Olive Oil

  Thick cod loins, soaked and desalted here over two full days, then baked slowly in a generous pool of olive oil with sliced onion and garlic until the fish flakes easily but is never dry.
• 
  Bacalhau à Brás

  We soak and desalt the cod ourselves over two days, then shred it by hand and cook it slowly with onion and garlic in olive oil.
• 
  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 Smoked Salmon

  Hand-sliced cold-smoked salmon, spread with a light cream cheese seasoned with cracked black pepper and fresh chives, then rolled into neat cylinders.
• 
  Grilled Sardines with Salad and Bread

  Two whole sardines, butterflied and grilled over charcoal until the skin blisters and chars at the edges and the flesh stays moist. We dress them with garlic, fresh herbs and a generous pour of olive oil that collects on the plate.
• 
  Mussels with Peppers and Parsley

  We only put mussels on the menu when we are happy with what came in that morning.
• 
  Polvo Grelhado — Grilled Octopus

  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.
• 
  Spaghetti with Mussels and Red Pepper

  Mussels cooked to order in white wine and garlic, then tossed through spaghetti with diced red pepper that has been softened in olive oil until sweet. The pasta finishes cooking in the mussel broth so it takes on the flavour.