​

 

COUVERT

 

Seele bread (2 pcs), noisette butter, goat cheese

with popcorn powder, paprika,

and herb oil

48

 

​

 

APPETIZERS

 

Kirimurê oyster, pepper ice cream, tomato gelée,

cucumber, and raw oyster mayonnaise

90

 

“Oreo” Caramelized onion crisp, smoked

fish, cream cheese, dill

45

 

Chicken liver mousse with furikake, chili,

and crispy chicken foot

55

 

Fish crudo, acerola and pink guava gazpacho, herbs emulsion,

beetroot, tapioca pearls, and crispy flowers.

84

 

Char-grilled octopus, corn, leek, Black Iberian

pork rib ham, and radishes

168

 

 

 

 

MAIN COURSES

 

 

Fish of the day, heart of palm, sapodilla, almonds,

and mushrooms

199

 

 

Rump steak, onion stuffed with steamed ribs, herb farofa and

organic vegetables from Mata de São João and jus

210

 

 

Vermouth-steamed lobster, crispy Peruvian parsnip,

Spanish chorizo, and goat cheese

225

 

 

House-made Duroc smoked pork, cassava purée,

vinaigrette whit sweet paper, and charred onion

225

 

 

Char-grilled broccoli, green mole, Brazil

nut milk, celery, and furikake

132

 

 

 

 

 

 

 

DESSERTS

 

Rose apple with vanilla, blackberry,

and strawberry

55

 

 

Wild passion fruit with white chocolate,

lucuri nut and porcini

(2 pcs)

55

 

 

“Cacao“

Cacao mousse with coffee ganache,

cacao honey, and nibs

75

 

 

“Heliconia flower”

Vanilla mousse with Uruçu honey, orange blossom

water, and Samburá chocolate

(2 pcs)

75