3 types of Portuguese cheese accompanied with 3 glass of port. The Ruby, Reserva & White port.
A rich creamy sorbet made with 70% coconut milk and finished with a twist of lime.
A creamy gelato infused with Madagascan bourbon vanilla pods for 24 hours. Stupidly tasty.
Caramel custard flavoured with crushed cardamom
This is the most popular of all Portuguese desserts or tea time accompaniment, is the baked egg custard tart. Served sprinkled with cinnamon flavoured sugar, and served with Madagascan vanilla ice cream.
Potato bread with organic Portuguese olive oil from Quinta de Matanca with nigella seeds
A time consuming very painstakingly made multi layered Goan Portuguese style baked coconut pancake served warm with coconut & lime sorbet.
Sea salted caramel ice cream made with a dark caramel base, like eating gold, but softer
Choices of Madagascan Vanilla, Lime and Coconut, Chocolate Sorbet or Sea Salted Caramel.
MADEIRA - Deeper and darker: old dried brown dates with grilled bread and caramelised honey heading in the toffee direction. There’s a lovely, heady lift of rainforest timbers. Medium-sweet with heightened grapiness and a lovely sense of juicy attack, but dried off by terrific fruit tanin and smoky vine canes. It’s rainwater fresh to finish with a lovely rear-guard of enlivening acidity.
50ml - 7.0 | Bottle - 48
MADEIRA - This Madeira has been produced from a quality selection of traditional grape varieties and vinified under careful and precise processes.This is a well balanced Madeira with a moderate sweetness and a quite aromatic bouquet. Best served at room temperature to take full advantage of its properties as a fine wine. The wine was aged in old oak casks over a period of ten years.
50ml - 11.5 | Bottle - 75
TEJO - Look for zesty grapefruit, marmalade and honey. It has a rich full-bodied, balanced texture with grapefruit and honey flavours with a good bite and a creamy lingering finish. Grapes go directly to press for 2 hours in gentle pressing; controlled hyper-
oxigenation prior to 24h settling; 100% barrel fermentation in used French Oak. Made from 100 year old vines.
50ml - 7.5 | Bottle - 48
LISBOA - With fruit: Obidos’ Ginja liqueur is one of the most traditional and old drinks in Portugal, prior to Port wine. It is made by a process of prolonged infusion of the fruit in alcohol and maintaining the original recipe of medieval times when the Cistercian monks picked the sour cherries in the fields of Obidos and used them for their confection.
50ml - 6.0
DOURO - Martha’s Moscatel do Douro is made of muscatel galego grapes.It shows a vibrant gold colour, very aromatic with hints of orange and honey and a fresh and well balanced acidity.
50ml - 4.0 | Bottle - 27
DOURO - Martha’s 20 Year Old Tawny Port is considered the “jewel of the family”, a greater port in all meanings. Aged for an average of 20 years in wooden casks, it has an intense amber tawny colour and rich and extravagantnose of complex nutty aromas, with a well-balanced and elegant finish.
50ml - 6.0 | Bottle - 37
DOURO - Tawney Port is aged in oak casks for 10 years, has a great complexity of caramel, orange, walnuts, cinnamon and spice with a fine, full-bodied lingering finish.
50ml - 5.5 | Bottle - 42
DOURO - Special Reserva Port is a superior aged tawny, matured in oak casks for 6-7 years. It has a deep tawny colour has great complexity of toasted walnuts, caramel, spices, a hint of orange with a full-bodied lingering finish.
50ml - 13.5 | Bottle - 87
DOURO - Martha’s White Port is a young delicate port. It has a pale straw colour, rich aromatic hints of honey and a fresh palate. Served chilled is great as an aperitif.
50ml - 6.5 | Bottle - 43
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