Crispy Yolk, Smoked Salmon, Basil Olive Oil, Celery Branch, Snap Peas, Bread Lapels and Ikura

Twice Cooked, Apple And Pink Ginger Cream, Grilled Peaches And Macerated Fruit Sauce, Mini Carrots And Black Cavolo

Banana Cheesecake, Caramelised Pecan, Taylor's 10 Year Old Port Wine Reduction With Salted Caramel Sauce And Ice Cream

Caramelised Scallops, Lobster Medallion Glazed With Taylor’s Chip Dry Port, Citrus Fruit And Oyster Sauce, Creamy Roasted Pumpkin, Mango, Madras Curry And Toasted Douro Almonds | TAYLOR’S CHIP DRY WHITE PORT TONIC

Veal With Foie Gras Escalope, Chive, Creamy Sweet Potatoe, Golden Beet, Black Truffle, Leek And Green Pepper Sauce With Shimeji | TAYLOR’S LATE BOTTLED VINTAGE PORT 2014 (6CL)

Caramel Cream With Aniseed Financier, Pecan, Currant And Aged Balsamic Vinegar Jam And Raspberry Sorbet | TAYLOR’S 10 YEAR OLD TAWNY PORT (6 CL)

Replacement Of Taylor’s Late Bottled Vintage 2014 For Taylor’s Quinta De Vargellas Vintage Port 2015 (6 Cl)

(In Addition to the Full Menu)

Grilled With Chimichurri, Black Garlic, Jerusalem Artichoke Cream, Golden Beetroot Blades, Crunchy Douro Almonds And Chicory In A Toasted Almond Vinaigrette

With Tofu, Ginger, Naan Bread And Organic Vegetables With Thai Rice

Quinta De Vargellas Taylor’s Olive Oil, Balsamic Vinegar, Selection Of Traditional Portuguese Breads And Corn Bread

Crispy Yolk, Smoked Salmon, Basil Olive Oil, Celery Branch, Bread Lapels And Ikura

Egg At 63ºC With Alvarinho Emulsion And Indian Saffron, Pea Foam, 36 Months Cured Ham, Black Tartufo, Chervil And Pea Sprouts

Truffle Vinaigrette And Old Mustard And Blushed Scallop, Dehydrated Lotus Root, Yellow Sweet Potato And Algarve Carabineer, Baby Chard And Toasted Hazelnuts

Braised Squid With Tepid Citron Broth, Tomato Water, Purple Endive, Pickled Pollen And Onion And Flexi Ganache Of Roasted Peppers

Half Cured, Charcoal Olive Oil, Cauliflower Textures, Octopus Carpaccio, Chicory, Codium, Radishes And Air Bag Of Crispy Skin

Wild Prawns, Oyster Cevadotto From Foz Do Arelho, Mussels And Green Sauce, Lettuce And Sea Water Foam And Cuttlefish Ink

Codfish Brandade In Portuguese Cabbage, Squid Stuffed With Black Pork Farinheira Sausage, Kale, Baby Peppers With Balsamic Onion And Strings Of Sun-Dried Chilli

Finger Lime, Leek And Scallop Cannelloni, Shallot Beurre Nantais, Tarragon Oil, Micro Vegetables And White Asparagus

Low Temperature, Duxelles Sauce, Turnips, Onions In Hibiscus, Braised Corn, Tatsoy, Riesling Beetroot Blades, Tempura Gold Needles And Cappuccini

Foie Jus, Quail Egg, Rakott Krumpli, Stilton Foam, Mini Aubergine, Roasted Broccoli Sprouts, Thistle Arrows And Green Asparagus And Mini Lettuce Greens

Twice Cooked, Apple And Pink Ginger Cream, Grilled Peaches And Macerated Fruit Sauce, Mini Carrots And Black Cavolo

Suckling Pig, Potato Gratin And Black Tartufo, Pumpkin Cream, Leek, Blood Orange, Ceboulette With Garlic And Black Pepper Sauce

Blueberry And Blackberry Mousse, Raspberry In Parfait, Tayberry Gel, Red Currant Crunch, Strawberry Ice Cream And Cherry Sponge

Peach, Vanilla, Raspberry, Meringue, Disaronno And Champagne Ice Cream

Passion Fruit Mousse In White Chocolate, Mango Glaze, Citrus Meringue, Tropical Fruit Gel And Pineapple Ice Cream In Lemon And Mango Foam

Banana Cheesecake, Caramelised Pecan, Taylor’s 10 Year Old Tawny Port Reduction With Salted Caramel Sauce And Ice Cream