By Chef Abraao Junior

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CANAPÉS

Palm heart quiche

Crab Croquette with dendê & coriander mayo

Cherry tomato confit spoon with cheese and guava coulis

Chicken Pie

Stilton cheese puff (pão de queijo)

Kibe Kebab with Jabuticaba jam

Mini prawn moqueca

Mini acarajé with vatapá & prawns

 

STARTERS

Caipirinha risotto with Brazilian nuts and sea foam

Creamy Quibebe inside a mini pumpkin with sun-dried meat confit or prawns

Quinoa salad with coalho cheese, grilled plantain and cachaça vinaigrette

Palm heart salad with mix leaf served on top of a coconut tapioca

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MAINS

Beef Rib confit with carreteiro rice and cashew slush

Brazilian black angus fillet steak with yam purée, okra caviar and red wine gravy

Sirloin steak with baroa potato purée, green veggies and jabuticaba sauce

Lobster au gratin with linguine in moqueca sauce

Palm heart risotto with açaí sauce

Dry aged beef with plantain purée, crunchy cassava crumble (farofa) and clarified butter

béarnaise

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DESSERTS

Coconut manjar panna cotta served with plum, lemon and cachaça coulis

Mini banana flambe served with brazilian nuts crumble, açaí ice cream and dulce de leche

Tapioca served with coconut ice cream

Churros with chocolate and dulce de leche

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Menu suitable for up to 25 guests, select 3 canapes, 1 starter, main and desert for your entire group

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Please advise us if you have any dietary restrictions or allergies and we will do our best to cater for you.