Black-eyed peas falafel salad with avocado, tomato, cucumber, red onion, and rocket seasoned with lemon juice, mint, and coriander topped with sour yogurt radish and radish micro leaves. Parsley Vinaigrette on the side.

Crispy potato wedges fries with four spicy sauces, habanero mayo, sriracha mayo, tabasco mayo, and hot chilli ketchup. Perfect size for two to share.

Portobello Tempura sandwich with Coleslaw, Barbecue Mayo, Guava Sweet & Spicy Sauce and rocket in a traditional Bolo do Caco bread toasted in garlic butter.

Quinoa salad with asparagus, broccolini, cherry tomato, and finished with Italian Pesto.

Charcoal-grilled salted cod with white miso paste in warm cod tongues and chickpea stew, topped with pil pil sauce, coriander oil, and coriander micro leaves.

Fried brioche dough with white chocolate and hazelnut filling, topped with white chocolate and milk chocolate ganache, golden cocoa nibs and hazelnut wafer.

Fried brioche dough dusted in icing sugar with creme patisserie filling, topped with a rainbow cream cheese buttercream and rainbow sprinkles.

Fried brioche dough dusted in toasted coconut icing sugar with dulce de leche filling, topped with a passion fruit coulis and freeze-dried pineapple and passion fruit.

A black rice bowl mixed with charred cabbage, cherry tomato, and spring onion, topped with avocado purée, pickled carrot and pickled beetroot, seasoned with fresh lime juice and finished with a veggie demi-glace.

Fried brioche dough dusted in bacon icing sugar with banoffee filling, topped with whipped cream and a slice of glazed bacon chip.

Crispy potato wedges fries with four sauces, garlic mayo, BBQ relish mayo, Tonkatsu and peanut mayo, and BBQ sauce. Perfect size for two to share.

Traditional Pastel de Nata with a cheesy twist. Puff pastry tart with a cream custard centre made with Azeitão Cheese.

Beef burger with cheese, tomato, iceberg lettuce, barbecue relish sauce, and a dollop of Tonkatsu and peanut mayo, in a brioche bun toasted with garlic butter.

A wheat tortilla wrap filled with sauteéd mushrooms with ponzu sauce, pea hummus, sugar snap peas, and broccolini topped with crispy onion and sour soy yogurt.

A toasted open-face sandwich made of a sliced baguette, topped with sauce, cheese, and other ingredients of your choosing. Served hot, a perfect size for four to share.

Octopus salad with iceberg lettuce, cherry tomato, cucumber salad, topped with red pepper jam, pickled onion, apple, and garlic chips. Parsley vinaigrette on the side.

Tuna Tataki Sandwich with sauteed onions and peppers, watercress and wasabi mayo in a traditional Bolo do Caco bread (available in 6 different colours) toasted with garlic butter. Which colour of the rainbow will you get?

Quinoa salad with avocado and mango topped with Sea Bass ceviche with ponzu sauce and finished with pickled red cabbage, chives, and Leche de Tigre on the side.

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