Every Thursday, experience distinct flavours, textures and aromas with our Chef’s Menu to the sound of live Fado.
Seared Stone Bass, served with Braised Fennel, Sweet Potato Purée and an Orange Sauce
Fillet of Venison with Beetroot, Carrot Purée and a Beetroot Sauce
Espresso with Vanilla Ice Cream
Optional Wine Pairing
List of Allergens and Food Intolerance’s available upon request.