Complimentary Welcome Bread
Light, airy Brazilian cheese rolls baked fresh and served to every table from lunch on arrival.
Starters
Thin sliced beef carpaccio, fresh rocket and parmesan shavings dressed with chimichurri mayo, olive oil, sea salt and grissini sticks.
Grilled or fried. Halloumi with orange, lemon and grapefruit citrus, avo, pancetta and sweet chilli vinaigrette reduction.
Roasted bone marrow finished with sea salt and herbs, served with toasted crostini.
Grilled or fried. Chilli lime squid with avo salsa, charred corn and lime aioli.
Sweet corn cut into ribs and roasted over open flame. Finished with whipped peri-peri butter, fresh lime and sea salt.
Slow cooked lamb riblets finished over flame with a light glaze.
Panko breaded prawns with tamarind turmeric glaze. Served with a Brazilian pineapple salsa of fresh pineapple, lime, chilli, bell pepper and cilantro.
Crispy chicken wings tossed in a sweet bird’s eye chilli and lime glaze.
Raw Bar
Sea bass cured in bright citrus leche de tigre with chilli, coriander and toasted corn. Finished with nacho crisps.
Thinly sliced seared akami tuna with a sweet and sour lime passion fruit and soya glaze. Pickled radish, cucumber, cilantro, green onion, red chilli and sesame seeds. Finished with a fresh pineapple salsa.
Salad
Fresh sliced pear, cherry tomatoes, burrata, fresh basil, toasted pine nuts, rocket, olive oil and a drizzle of honey.
Grilled chicken, sliced cucumber, mixed cherry tomatoes, olives, avo, fresh dill, tzatziki, feta and brown rice.
Grills & Mains
Grilled sea bass fillet over open flame. Served with mashed potato, shimeji mushrooms, peas, cherry tomatoes, sweet soya and béchamel sauce.
8 shell-on queen prawns charred over open flame and served with a peri-peri or lemon butter dipping sauce.
Half chicken marinated in garlic, lemon and bird’s eye chilli. Flame grilled over hardwood coals and basted until smoky, juicy and properly spicy.
Prime picanha grilled over hardwood flame, fat cap rendered crisp and golden. Rested and sliced, finished with burnt sage butter and smoked salt.
Grilled sirloin steak seasoned with Maldon salt. Served with creamy mash, jus and charred vegetables.
Grilled prime rib seasoned with Maldon salt, finished with melted herb butter. Served with a side of your choice.
Charred sliced picanha with provolone, caramelised onion and chimichurri mayo on toasted ciabatta.
Grilled cauliflower with aji verde, toasted almonds, beetroot hummus and chilli oil.
Sides
Brazilian coconut rice with fresh herbs.
Butter and chives.
Crisp outside, fluffy inside.
Smoked paprika aioli.
With croutons and sauce.
Mixed leaves, tomato, red onion and citrus dressing.
Slow roasted over open flame, split and topped with herb butter and sea salt.
Shredded cabbage, carrot, coriander and toasted cashews in a coconut lime dressing.
Sushi Bar
Hand pressed nigiri over seasoned sushi rice. Options: Salmon, Prawn, Yellowtail, Tuna, Beef.
Served with pickled ginger and wasabi. Options: Salmon, Prawn, Yellowtail, Tuna, Beef.
Inside out roll layered with alternating salmon and tuna, avocado and sriracha aioli.
Avocado and cucumber. Options: Tuna, Salmon, Prawn, Beef, Yellowtail.
Lightly fried crispy sushi rice topped with your choice of tuna or salmon, finished with sriracha mayo and sesame.
Wagyu nigiri, oscietra caviar, truffle mayo and chives.
Breakfast & Brunch
Crispy bacon, grilled beef tomato, portobello mushroom, chipolata sausage, grilled halloumi, smashed avo and homemade baked beans. Served with sourdough or ciabatta and poached, scrambled or fried eggs.
Toasted English muffins with smoked salmon and avo, poached eggs and freshly made hollandaise sauce.
Cream cheese and avo on toasted sourdough with smoked salmon, poached egg, hollandaise and capers.
Chipolata sausage, scrambled egg, shredded cheese, avo and tomato salsa wrapped in a warm flour tortilla. Served with cilantro crema.
House made granola toasted with coconut flakes, macadamia nuts and honey. Served with fresh tropical fruits, berries, sliced banana and double cream yoghurt.
Served with scrambled egg and sliced avo.
Desserts
Golden fried churros rolled in cinnamon sugar. Served warm with dulce de leche and dark chocolate sauce.
Ask your server for today’s selection. Rich baked cheesecake made fresh daily.
Charred pineapple finished with cinnamon sugar and warm rum caramel.
Brazilian layered dessert with espresso soaked biscuits and dulce de leche cream.
