Menu

Starters

Baru nut milk, acerola gel, green bean crisp and bitter leaves.

Grilled over embers, marinated egg yolk, coconut milk beurre blanc and garlic bread farofa.

Quail egg and pequi aioli. 4 pieces

Crisp chicken skin, rillettes, spicy jabuticaba molasses and pickled okra. 2 pieces

Toasted sweet corn, aged Mantiqueira cheese and Spanish paprika.

Creamy pork filling, capeta lime gel and browned requeijão cream. 6 pieces

Duck gizzard confit in lard, provençal butter, capeta lime and corn bread.

Beef tartare with pickled maxixe, mushroom emulsion, piñole and a crisp of angu.

A selection of cheeses made in Minas Gerais. Served as a starter or just before dessert.

Main courses

Beef grilled over embers, crisp onion, fondant cassava, Mantiqueira cheese and our secret sauce. Ask the team which cut is on today.

Loin cut from mature cows, dry-aged for 60 days. Grilled in the charcoal oven and served with fondant cassava and our secret sauce. Pieces from 450 g to 1.2 kg, serving 1 to 3 people.

Spiced bomba rice, grilled duck breast, duck ham, ora-pro-nóbis leaves, capeta lime gel and confit quail egg.

Surubim catfish glazed with cerrado cashew molasses, cauliflower cream, hazelnut, noisette butter and jabuticaba gazpacho.

Pork wellington with roasted squash purée and a poivre sauce from northern Minas.

Slow-cooked zebu hump. Dulce de leche and cachaça demi-glace, corn purée, baby corn and passion fruit farofa.

Sticky, rich rice with a deep sofrito, chunks of beef short rib, toasted onion, pickled squash, slow-cooked egg and capeta lime gel.

Chicken and saffron rice with pressed roast chicken, ora-pro-nóbis leaves, toasted okra and pequi aioli.

Baroa potato gnocchi. Mushroom cream, seasonal mushrooms in textures and native greens.

Sharing an individual dish carries a 20% surcharge, except for the Chuleta.

Desserts

Fermented strawberries, passion fruit cream, capeta lime gel and meringues.

Chocolate tart on a nut base with jabuticaba in textures.

Creamy Basque-style corn and cheese tart with dulce de leche sauce.

Brazilian-style French toast with burnt caramel and griddled-bread ice cream with vanilla.

Crème brûlée of Miguel's cheese with citrusy guava paste from Ponte Nova. To share