MENU
A LA CARTE
Manga’s “a la carte” menu is constantly changing, following the availability of seasonality of the ingredients. The menu’s format was conceived to accommodate both those who come just for a few bites and snacks, and those who seek a traditional full meal. It’s crucial to save room to taste our unforgettable desserts.
COUVERT
House-made Seele bread, noisette butter and toasted levain sourcream, with native bee honey
39.-
House-made Pastrami (40g)
40.-
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.-
Duck gyoza, grilled leafy greens, mushrooms, cured
duck and a duck, coconut,
and tamarind broth
58.-
Slightly poached oysters, beurre-blanc, grilled sweetbreads, peas and fresh banana
74.-
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.-
Rump steak, sweetbreads, spinach puree, heart of palm and banana farofa
178.-
SWEET SIDE
“Cacau”
Fresh cocoa mousse, coffee ganache, cocoa nibs, cocoa honey and white chocolate
75.-
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
35.-
Apple pie
35.-
Coffee and Chocolate (Without sugar)
35.-
Spekulatius
35.-
Banana and Chocolate (Without sugar)
35.-
Pistachio
35.-
Lychee, coconut and raspberry
35.-
Mango
35.-
Matcha and sesame
35.-
Pistachio
35.-
