Chef's choice of 6 tapas, includes 2 vegetarian, 2 meat, 2 seafood | $56.00 |
Chorizo al vino tinto - Spanish sausage cooked in red wine | $12.50 |
Bombas de Bacalao con Romesco y all-i-oli - Bacalao (cod) & leek croquettes w/ Romesco sauce & all-i-oli | $12.50 |
Champinones al ajo, guindilla y cream de Jerez - garlic & chilli mushrooms w/ cream & Pedro Ximenez sherry | $11.50 |
Patatas con all-i-oli - potatoes w/ Mum's garlic sauce | $9.50 |
Seafood Rice (serves 2) Arroz de Marisco | $48 |
Dianne Steak pan fried in cream and parsley sauce served with veggies and fried potatoes Bife A Diana | $25 |
Chicken Breast pan fried in Mushroom sauce served with fried potatoes and veggies Bife de Galinha c/ cogomelos | $23 |
Cod Fish cakes Pastel de Bacalhau | $2 |
Salt-preserved Cod Fish Regional Style served with fried potato scallops Bacalhau Regional | $25 |
Arroz de Marisco (Seafood Rice w/ King Prawns, Mussels & Vangole Clams) | $24 |
Extra Pao & Azeitonas Portuguesas Extra Bread & Portuguese Olives | $3 |
Tea (Earl Grey, English Breakfast, Peppermint, Jasmine or Chamomile) | $3 |
Chai Latte | $4 |
Lulas com Sal e Pimenta (Fried Salt and Pepper Calamari) | $12 |
Pipis | N/A |
Lapas | N/A |
Bife a Portuguesa | N/A |
Pork chargrilled over coals | N/A |
Garlic Prawns | N/A |
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Berkshire pork cutlet mostarda di cremona, onion cider puree, crackling, apple jack jus | $34 |
*Coffee & nougat semifreddo - almond biscotti, persian vanilla fairy floss | $8 / $15 |
Sous vide four rib lamb rack butternut pumpkin puree, white polenta | $36 |
*Lemon & mascarpone tart - strawberry, passion fruit salad, coconut & kaffir lime sorbet | $8 / $15 |