Gastronomy

August Creations

We follow the direction of the station with the best that our producers bring us. With the maximum respect for nature, we harmonize our four pillars that define us and that define our Portugal.

Matured Cow Tartar

With products from our territory, we recreated this dish: a snack that welcomed our guests in August. Our version presents matured meat, a cream of yolk and a tartar sauce.

We started this trip with strong, striking and authentic flavors. Nothing like the welcome, to transpose a little of our identity and make you known our line of flavor.

Russian Salad, Lobster and Caviar

Culturally Portuguese, the version we present at your table is composed of Atlantic blue lobster and seasonal vegetables. Harmonized with a coral mayonnaise of the lobster and a veo/gelatin, which is based on a lobster consumption, which balances the sweet, the iodate and adds a floral nasal touch, differentiating this dish from so many others.

Line Fish with Berbigão Sherry

Xarém or xerem is a typical dish from the southern part of the country: Algarve. It consists of corn flour, cooked with water and salt and garnished with the best of the season: clams, chorizo, bacon, ham, broad beans, peas, ...

For your table, we present you the cooked shrimp, very creamy, with cockle open "à bulhão pato" and its broth. This is garnish with an incredible line fish. This fish varies according to the quality of the day's offer.

Every day, during the dawn, we receive the information of the fish that was caught and from then on, we make a decision based on our standard and decide which fish we will work on that day.
The sea protein has common characteristics, such as sensitivity and delicacy and the confection has to go along with these characteristics. This way, our work is just to enhance these products. In this dish, the fish is grilled in the yakitori, which gets a very crispy skin and an incredible smoky taste.

The harmony of these two elements is a baked fish sauce, where we have the structure of the roast to connect with the corn and the iodized unctuosity flavor, which marries perfectly with the fish.

Line Fish with Berbigão Sherry

Xarém or xerem is a typical dish from the southern part of the country: Algarve. It consists of corn flour, cooked with water and salt and garnished with the best of the season: clams, chorizo, bacon, ham, broad beans, peas, ...

For your table, we present you the cooked shrimp, very creamy, with cockle open "à bulhão pato" and its broth. This is garnish with an incredible line fish. This fish varies according to the quality of the day's offer.

Every day, during the dawn, we receive the information of the fish that was caught and from then on, we make a decision based on our standard and decide which fish we will work on that day.
The sea protein has common characteristics, such as sensitivity and delicacy and the confection has to go along with these characteristics. This way, our work is just to enhance these products. In this dish, the fish is grilled in the yakitori, which gets a very crispy skin and an incredible smoky taste.

The harmony of these two elements is a baked fish sauce, where we have the structure of the roast to connect with the corn and the iodized unctuosity flavor, which marries perfectly with the fish.

Alentejo's Pork Ham with 24 months of Curing, Roasted and Shortened Pepper Salad

The name ham comes from the word "perexsuctum", dated in sec. II a.c. which means "deprived of water".

The pig arrived in the Iberian Peninsula by the Phoenicians and as soon as it was crossed with the wild boars in this territory, it developed into the breeds that today make the Iberian Peninsula their habitat.
Being the black pig or black paw, the most used breed for ham in Portugal.

The differences between hams are essentially the species, types, curing times and smoking time.
Smoking, as well as salt, are the conservation processes that act at the level of water concentration (dehydration). By reducing the water, we reduce the enzymatic reactions and the growth of bacteria in the products, allowing their conservation for a long time.

The cure, by the action of salt, is the oldest and most used conservation process in Portuguese culture.
Our version of the ham board goes beyond a simple ham.
We present a 24 month cured ham, with a cured yolk in mushroom salt (we keep last year's mushrooms dry and grind them with salt, in order to enhance the taste and aroma in this mixture).

The yolk will enhance all the flavour of the ham protein, rounding off the flavour of this piece and balancing the meat fat.

Alentejo's Pork Ham with 24 months of Curing, Roasted and Shortened Pepper Salad

The name ham comes from the word "perexsuctum", dated in sec. II a.c. which means "deprived of water".

The pig arrived in the Iberian Peninsula by the Phoenicians and as soon as it was crossed with the wild boars in this territory, it developed into the breeds that today make the Iberian Peninsula their habitat.
Being the black pig or black paw, the most used breed for ham in Portugal.

The differences between hams are essentially the species, types, curing times and smoking time.
Smoking, as well as salt, are the conservation processes that act at the level of water concentration (dehydration). By reducing the water, we reduce the enzymatic reactions and the growth of bacteria in the products, allowing their conservation for a long time.

The cure, by the action of salt, is the oldest and most used conservation process in Portuguese culture.
Our version of the ham board goes beyond a simple ham.
We present a 24 month cured ham, with a cured yolk in mushroom salt (we keep last year's mushrooms dry and grind them with salt, in order to enhance the taste and aroma in this mixture).

The yolk will enhance all the flavour of the ham protein, rounding off the flavour of this piece and balancing the meat fat.

"Pingo de Mel" Fig

Rendufas fig, liqueur and fig vinegar, are some of the stars of this dessert that went through our letter in August.

The harmonious technique of these elements, made the flavor of the fig praise this product. The mousse, the ice cream and a coli, are the technical elements that we highlight in this dish in order to present the best product.

We follow Nature so, most probably only next year you can find this dessert again in our Menu.

Translated by DeepL