Nosso

Arborio rice cooked in a rich chicken broth with shredded confit chicken, crisp okra, and a vibrant 'vinagrete' of bell peppers and urban garden herbs.

Miniature pão de queijo buns filled with savory slow-cooked, shredded carne seca, caramelized onions, and a touch of requeijão.

A sophisticated twist on the beloved Brazilian truffle, with a creamy brigadeiro base and a caramelized sugar topping, hint of sea salt.

A vegan take on the classic Brazilian moqueca, slow-cooked with cashew 'fish', dendê oil, coconut milk, and fresh herbs. Served with farofa and white rice.

Deconstructed baião de dois featuring individual components of creamy feijão fradinho, grilled halloumi, crispy bacon, and a crumble of seasoned farofa.