Brazil will always have a special space in chef Vio’s heart. A little surfers’ village from North Eastern Bahia was the place where he learnt a lot about appreciating humans, nature, diversity and life itself. He had the chance to completely immerse in the local culture and become a part of the simple mechanism of basic life and having the great chance to experience the local universe of ingredients and to continue fulfilling his mission: generating memorable experiences on plates, honouring and respecting the produce. This menu proposal is a mixture between the local Brazilian influences and the chef’s education and experience in French cuisine. 

AMOUSE BOUCHE: ROMEU E JULIETE

white salty cheese, guava jam

STARTER: BACALHAO BRISEE

cod fish in buttery short crust

FIRST COURSE: ESCONDIDINHO

pulled beef/chicken, vegetables, potato puree and melted cheese

MAIN  COURSE: MOUQUEKA DE MARISCOS

fish, prawns, calamari, mussels, coconut milk Bouillabaise sauce, crunchy fish skin

LAST COURSE: TIRABRIGADEIRO

chocolate mousse and mascarpone custard layered with biscuits and coffee cachaca syrup

 Soft drinks and coffee will be provided. Please BYO wine or beer.