Mains Meat & Seafood

(Traditional meat broth)

(Chicken soup)

Charcoal-grilled, butterflied half chicken, marinated in white wine, bay leaves, paprika and butter sauce, seasoned with garlic, lemon, and olive oil. Served with chips and salad

Charcoal-grilled butterflied half chicken, basted with a spicy, pungent sauce made from chillies, garlic, olive oil, and lemon. With crispy, smoky skin and juicy, tender meat. Served with chips and salad

Tender, shredded duck mixed with rice, cooked in a rich, savoury broth, topped with chorizo slices and baked until the top is crispy. Served wih salad

Renowned Portuguese dish of suckling pig roasted whole in traditional, wood-fired brick oven. seasoned with a mixture of salt, pepper, garlic, lard, and herbs. Incredibly tender and moist meat and crispy, golden skin Served with sea salted homemade crisps

Classic Portuguese dish consisting of a thinly cut beef steak pan-fried in a sauce of garlic, wine, butter, and bay leaves, topped with a sunny-side-up egg. Served with french fries, white rice, and salad

Traditional Portuguese smoked sausage made from a mixture of bread, olive oil, garlic, paprika, and various meats (typically chicken, duck, veal), garlicky, smoky, with a soft, thick consistency. Served with chips

Bread filled with steak, cured ham, linguiça, and fresh sausage—covered in melted cheese, and smothered in a thick, hot, spiced tomato-and-beer sauce. Topped with a fried egg and served with fries

Rustic Portuguese thick stew. Slow-cooked red kidney beans with assorted pork cuts, smoked sausages, carrots, and cabbage. served with white rice.

(Velvety seafood cream)

Traditional Portuguese dish "cod with cream". Baked, flaked salt cod (bacalhau) mixed with diced fried potatoes and onions, all smothered in a rich, velvety cream and béchamel sauce.

"Cod à Brás" consists of shredded salted cod (bacalhau), thinly sliced onions, and crispy, matchstick-sized fried potatoes (batata palha), all bound together with eggs in a creamy sauce.

Unique combination of tender salted cod, sautéed onions, a creamy topping of mayonnaise, served with creamy piped mashed potatoes., and baked until the top is golden and slightly crispy.

Cuttlefish marinated in garlic, lemon, and white wine, then coated in cornflour and deep-fried until crispy. It is known for having a tender, succulent texture, served with fries, salad, and lemon wedges.

Artisanal crusty bread, slow-simmered in a rich velvety shellfish broth, infused with premium olive oil, aromatic garlic and fresh coriander, finished with poached organic eggs and succulent fresh prawns

Traditional Portuguese rice dish featuring tender, diced octopus simmered in a savoury, tomato-based broth with garlic, onions, wine, and herbs, folded with creamy carolino rice and finished with fresh coriander and premium olive oil.

Famous Portuguese-African dish featuring Tiger Prawns simmered in a savoury, creamy, and slightly spicy sauce made with butter/olive oil, garlic, piri-piri (African chilli), beer, and paprika. served with crusty bread and fries