Cooking is like making music

Book a table

As one can interpret music in different ways, it is also possible to “interpret” differently a
recipe that gives origin to a dish.

To invent and reinvent flavours, textures, aromas and colors through all ingredients used in
vegetarian culinary such as seitan, tofu, soy protein, as well as fresh dairy products such as yoghurt, can make
cooking an extremely enriching activity, allowing one to unveil a new world of possibilities and discoveries,
adorned by the nobility and vanguard of who ponders before eating.

Starters

BOARD OF VEGAN CHEESE
Tofu Feta (Gluten Free), Cashew Cured Cheese,
Almond Ricota, Bread, Nuts and Grapes

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STUFFED MUSHROOMS
with almond ricotta, grilled spinach and dried tomato

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RUSTIC BEETROOTS WITH HERBS AND WALNUTS
Smoked with spices and goat cheese au gratin
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KEBAB LOLIPOPS
Lentil Kebab Lolipops with tamarind sauce and roasted chickpea
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RAW TARTARE
Courgette, green apples and fennel
with cashew sour cream and dehidrated linseed
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ROLINHOS VIETNAMITAS
Rice paper rolls with lettuce, cucumber, carrots,
courgette, red cabbage and pea sprouts.
Served with spicy and sweet mango sauce.
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SHOT PAKORA
Fried battered vegetables with coconut, coriander and mint chutney
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PAPADAM
Indian crackers with coconut and peppermint sauce
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Salads

JARDIM’S SALAD
Multicolored mandala with green pea sprouts, carrot,
cucumber, beet, apple, flowers
and red quinoa in a tofu and turmeric paste
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MARRAKECH SALAD
Marrakech Salad with smoked beet, orange,
grapefruit and fennel in date sauce
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and couscous with eggplant, courgettes and mint

ASIAN SALAD
Marinated tofu in miso paste, mango, raw zucchini spaghetti,
lettuce and rocket in citrus orange sauce,
ginger, corn jam and chia seeds
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 CAPRESE SALAD
Caprese Salad with cherry tomato
grinded in balsamic and honey reduction,
fresh mozzarela, rocket and basil pesto
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MAIN COURSES

CACOBURGUER
Seitan burger served with soyanese, sunflower sprouts and dried tomatoes. Served with fried sweet potato and homemade ketchup
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TEMPEH SHAWARMA
Homemade wrap with tahini and harissa sauce. Served with spinach and chickpea with roasted almonds
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PORTOBELLO MUSHROOM LASAGNA
Portobello mushrooms lasagna, riccotta and spinach with succo sauce. Served with rocket and homemade dried tomato salad
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MYSTICAL KEBAB
Grilled seitan kebabs, tofu, mushrooms and pineapple, marinated in Tandori with paleo beet salad, apple and sautée spinach
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SUSHI BOWL
Deconstructed sushi in bowl, with japanese rice,
cucumber pickles, carrots, mango, radish,
sunflower sprouts and glacée tofu in sour sweet sauce
and furikake – algae and sesame
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GOCHUJANG SEITAN
Seitanin korean spicy sauce with glutinous rice,
grilled pineapple, pak choy salad and kimchi
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NOODLES DE ARROZ EM CARIL THAI AMARELO
Yellow Thai Curry with rice noodles and grilled tofu
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VEGETABLES AND NUTS STROGONOFF
Seitan, zucchini, mushrooms, variety of nuts and
coconut milk. Served with rice and salad
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MEXICAN CHILI
Red beans, corn, peppers and millet, with guacamole, cashew sour cream,
corn nachos and salad
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TOFU OR SEITAN PARMEGIANA
Fried seitan or tofu wrapped in manioc flour
and covered in tomato sauce with mozzarella.
Served with mashed potatos and salad
(Tofu – Gluten Free)
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