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2024-06-25
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Dinner on a weeknight. Restaurant was nearly full. Experienced and efficient servers- fitted my handbag with a table hook asap.Comprehensive Portuguese wine list. Went for a bottle of white. Decided to go for the set menu.Here’s what we had. Rustic Bread served with velvety and rich Homemade Pate and Marinated Olives, bursting with briny flavor.Salad of diced beetroot and carrot, mixed with creamy goat cheese. Drizzle of honey-mustard vinaigrette tied it all together, balancing sweetness and tan
Experienced and efficient servers- fitted my handbag with a table hook asap.
Comprehensive Portuguese wine list.
Went for a bottle of white.
Decided to go for the set menu.
Here’s what we had.
Rustic Bread served with velvety and rich Homemade Pate and Marinated Olives, bursting with briny flavor.
Salad of diced beetroot and carrot, mixed with creamy goat cheese. Drizzle of honey-mustard vinaigrette tied it all together, balancing sweetness and tanginess.
Deep Fried Codfish Cakes: Golden and crispy, elevated by the parsley and garlic mayo.
Steamed clams in a dressing of garlic, olive oil, coriander, lemon, butter, white wine, and lemon juice.
Grilled Iberico Pluma: succulent cut of Iberian pork in pieces. Topped with roasted peppers mayo and crispy bacon. Really flavorful. Secret Sauce on the side was spicy, so didn’t try.
Duck Rice Lisboa Style with Chouriço and slow-roasted pork belly.
Suckling pig, slow-roasted to perfection. The crackling skin revealed a layer of fat, yielding to moist, tender meat. Served with a side of rice.
Unlimited servings of the Portuguese cake: layer upon delicious layer of Marie biscuits soaked in chocolate, coffee and buttercream. Tasted better than tiramisu.
In summary: well put together set menu showcased the vibrant and diverse flavors of Portuguese cuisine. Professional service.
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