Black Pavilion Restaurant

Tender grilled octopus, drizzled with virgin olive oil and garlic, served alongside roasted sweet potato and sautéed greens.

A vibrant seafood stew in a traditional copper cataplana, brimming with local prawns, clams, and white fish, infused with a subtle aromatic Asian broth.

A classic Portuguese dish elevated with confit cod, crispy potato matchsticks, and a slow-cooked egg yolk, finished with a touch of truffle oil.

Crispy duck rice, a beloved Portuguese staple, featuring succulent duck confit layered with Arborio rice, chouriço, and a hint of orange zest.

A deconstructed take on Portugal's iconic custard tart, with a delicate vanilla bean custard, crisp puff pastry shards, and a berry compote.