A mix of three varieties of sourdough bread with olive oil, Azores butter, and fruit jam on the side.

Stone Bass Tempura with sweet potato and black olives puree, topped with passion fruit sauce and finished with mustard micro leaves.

Curry style prawns with coconut and almond sauce, with basmati rice, onion chutney, and sour yogurt, finished with lime juice, laminated toasted almonds, and coriander micro leaves.

BBQ salted cod and chickpea salad with grilled onions, black olives, topped with coriander sprouts, pickled grilled onion, garlic chips, and finished with Pil Pil sauce.

Macaroni pasta is involved in a creamy cheese sauce made with Portuguese Queijo da Ilha cheese, topped with cheesy, crispy panko breadcrumbs and parsley micro leaves.

Grilled aubergine with a white miso brûlée on top, accompanied by red cabbage, chicory, romaine lettuce, carrot, and radish salad with fresh red chilli pepper topped with sesame mayo chives, sesame seeds, and fried onions. Parsley vinaigrette on the side.

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.

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.

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.

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.

A wheat tortilla wrap filled with sautéed, pineapple salsa, pineapple chutney, dried shrimp, and watercress topped with togarashi, sour soy yogurt, and prawn sauce.

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.

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?

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.

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