​

 

 

 

 

​

​​

​

 

 

COUVERT

​

House-made Seele bread, noisette butter and toasted levain sourcream, with native bee honey

39.-

​​​​

​

​APPETIZERS

​​​​

​​​​

“Oreo”: caramelized onion crisp, smoked fish, creme-fraîche and dill

28.-

​​

​

Chawanmushi, mongrove crab, rice, lillet and grapes

58.-

 

​ 

Organic vegetable salad, fresh goat cheese mousse, peanuts, and toasted levain/sapoti French toast

55.-

 

​

Slightly poached oysters, beurre-blanc, grilled sweetbreads, peas and fresh banana

74.-

 

  

Duck gyoza, grilled leafy greens, mushrooms, cured

duck and a duck, coconut,

and tamarind broth

58.-

​​

​

​​​​​​​​

​​​​​​

MAIN COURSES

​

​​​​​​​

Charcoal grilled broccoli, green mole, crispy wheat and Brazilian nut milk

95.-

​

Charcoal roasted fish, green mole, grilled broccoli, celery and brazilian nut milk

135.-​​​

​

Glazed yellow tail, toasted coconut broth, squash, lentils, mushrooms and spring onions

144.-

 

Slow roasted beef shortribs, cashew nut romesco, charcoal grilled mushrooms, poached egg and hollandaise sauce

158.-​

​

​Housemade tomahawk fumeiro, manioc puree and vinagrete

(Serves 2 people)

295.-

​​​

​

​

​​SWEET SIDE​​​​

​​​​​​

​

“Cacau”

Fresh cocoa mousse, coffee ganache, cocoa nibs, cocoa honey and white chocolate

55.-​​​​​

​​​

​

Panna Cotta

Panna Cotta, guava, acerola and raspberry

55.-

​

​​

"Jasmine - Mango"

Orange blossom water ice cream, mango, northeastern uruçu honey with jasmine and lemon balm

​​​​55.-

 

​​​​​

Cupuaçu

Fermented cupuaçu ice cream with "Kirsch" mousse, crispy tuiles and dark chocolate sauce

55.-

​

​​

​​​​​​​​​

​

HOUSEMADE POPSICLES

​

​​​

​​​​​​Mangaba and walnut

​35.-​​

​

​Jambo with vanilla and paranut

35.-

​​

Jambo and coconut

(Vegan)

35.-

​​

Apple pie

35.-

​​

Coffee and Chocolate

(Without sugar)

35.-

​​

Jaboticaba

35.-

​

Cashew

35.-

​

Banana and Chocolate

(Without sugar)

35.-​

​​

Pistachio

35.-​

​

​

​

​