Goat cheese and pecan nuts

Lacquered duck breast, lobster, creamy mushrooms sauce

Exotic fruit and mint gel

Grilled squid tagliatelle, crustaceans pearl barley with cuttlefish ink

Rossini, creamy Asterix potato

Citric, mint and Yuzo caviar

Salad of purple endive, mixed field lettuce, garlic croutons, sun-dried tomatoes, toasted almonds and cider vinaigrette or

Pumpkin cream, pine nut, braised goat cheese and basil olive oil

Salmon sautéed in thyme butter, with asparagus cevadotto and wood mushrooms, chorizo sauce and organic cabbage

Veal loin, sweet potatoes, sautéed greens in garlic with cashew and coconut sauce

Of red fruits and champagne 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

Smoked salmon, basil oil, ikura, crispy yolk and herbs, celery leaf and lemon rye bread lapel

Egg slowly cooked at 63ºC, Kataif, earth and rock mushrooms, Mirandela style sausage, chicory and chervil

Terrine of "Xara" head, coriander, pomegranate, hummus, savoy cabbage, asparagus and Portuguese stew broth

Magret, prawn, morels, Brussels sprouts, grilled onion petals, toasted hazelnuts and veal jus

Tagliolini, king crab, cured egg yolk, codium, calamar sauce and crayfish

Crustaceans bean stew, codfish sames with bonito flakes, courgette and pork cannelloni, coriander foam, lumpo roe, samphire

Pearl barley with clams “Bulhão Pato” style and its emulsion, cuttlefish ink, codium, lettuce and sea water, wild prawn and Atlantic scallop

Codfish brandade, squid stuffed with Iberian pig sausage, kale, baby peppers, balsamic onions and sun-dried chilli flakes

Cashew, mushroom tartar and aged balsamic, bitter almond sauce, pea purée, red wine poached pear, broccoli sprouts and roasted baby carrot

Matured 30 days, 12 months matured Manchego cheese shavings, quail egg, rakott krumpli, Japanese aubergine, roasted broccoli, thistle arrows and green asparagus

Beetroot, fondant potato, textured corn, chanterelles, raspberries, mustard pickles and dill

Algarvian orange, suckling pig belly and chestnut textures, grilled Ceboulette, creamy and roasted mini pumpkin, organic cabbage, garlic and pepper sauce

Flexi Ganache 72% chocolate, croustillant, coffee textures, financier and toasted almond ice cream

Yuzo pearls, matcha sponge cake, raspberry textures, caramelised pistachios

Red berry textures, pennyroyal, strawberry ice cream and sauce with an aged balsamic

Cheesecake, caramelised pecan, Taylor's 10 Year Old Port reduction with salted caramel ice cream sauce