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
Seele bread (2 pcs), noisette butter, goat cheese
with popcorn powder, paprika,
and herb oil
48
APPETIZERS
Kirimurê oyster, aromatic pepper ice cream,
tomato gelée, pickled native seaweed
and raw oyster mayonnaise
90
“Oreo”: Caramelized onion crisp, smoked
fish, creme-fraîche and dill
45
Chicken liver mousse with furikake, chili,
and crispy chicken foot
55
Fish crudo, acerola and pink guava gazpacho,
herb emulsion, beets, tapioca pearls and crispy flowers.
84
Char-grilled octopus, mushroom ravioli, corn, leek, housemade
Iberian pork ham and seafood broth with saffron and truffles
179
MAIN COURSES
Fish of the day, heart of palm, sapodilla, almonds,
mushrooms and heart of palm dashi
199
Denver steak, shortrib stuffed onions, herb farofa,
organic vegetables from Mata de São João and beef jus
210
Vermouth-steamed lobster, crispy peruvian parsnip,
spanish chorizo, and goat cheese
225
House-made Duroc tomahawk smoked pork, cassava purée,
vinaigrette whit sweet paper, and charred onion
295
Char-grilled broccoli, green mole, brazilian
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
“Custard Apple”
Yogurt, vanilla, chestnut cake, white chocolate
75
