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COUVERT

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

39.-

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House-cured Wagyu pastrami (80g)

49.-

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APPETIZERS

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Organic tomatoes marinated with persian lime and lemon-saffran gel

49.-​​​

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Duck and tucupi croquet, tapioca and mushrooms

48.-

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Mussel, lentils, wild spinach, mangalô beans, saffran and herbs

54.-

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Whole fried snapper, toasted levain sour cream and organic leaves

169 (Serves 2 people)

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MAIN COURSES

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Charcoal grilled broccoli, green mole, house cured pastrami and Brazilian nut milk

95.-

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

135.-​​

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Slow roasted beef ribs, corn, cashew nut romesco, charcoal grilled mushrooms, pochead egg and mushroom hollandaise 

158.-​

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Aged duck roasted on the bone over charcoal, leek, garlic shoots,

fresh greens, jus and duck farofa

168.-

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Wagyu flank steak "picadinho", charcoal grilled organic vegetables from 

Mata de São João, poached egg, farofa and hollandaise

219.- 

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SWEET SIDE​​​​

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Custard apple 

Pine cone with yogurt, Brazil nuts, white chocolate and lemon balm

65

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"Uruçu bee hive"
Uruçu honey, samburá mousse and yogurt, orange blossom water parfait and brown sugar tile

65

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​Panna Cotta with acerola, guava, and raspberry, finished with strawberry sauce

​​​​55

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

55

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​​"Mangosteen"

Mangosteen with vanilla mousse and white chocolate shell.

55

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HOUSEMADE POPSICLES

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Tiramisù
30

Gingerbread 

30

Cashew 
30

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Sapoti 
30

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Limoncello 
30

Amarena  and yogurt
30

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​Mango 
30

Jabuticaba 
30

Fig and Walnut 

30

​Guava and Raspberry 

​30

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Coconut and Ginger ( Vegan)

30

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