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A taste of Portugal, two streets from home
The kitchen runs on a charcoal grill imported from Porto, the bacalhau is desalted for forty-eight hours and the pastéis de nata come out of the oven on the half-hour. Wines are entirely Portuguese — Vinho Verde, Douro reds, the odd Madeira — and the olive oil is from a single estate in the Alentejo.
The dining room seats fifty across an open kitchen and a tiled side bar, with a small terrace that opens from May to October. Sundays are for family lunch — bacalhau à brás for the table, the football on the screen above the bar, and a glass of port to close.
Opening Hours
Sabores do mar e da serra
Our current menu — discover it on-site or reserve in advance.
Shredded salt cod with onions, matchstick potatoes and scrambled egg, finished with parsley and black olives.
Six fresh sardines grilled over charcoal, served on grilled bread with a drift of sea salt and olive oil.
Half spatchcocked chicken marinated overnight in piri-piri, charcoal-grilled, with chips and a tomato salad.
Sharing board of presunto, queijo da Serra, chouriço assado, marinated olives and broa de milho.
Flaky-shell custard tarts straight from the oven at 2pm and 5pm, dusted with cinnamon and icing sugar.
Three ports — white, ten-year tawny and a vintage LBV — guided by the floor manager from Porto.
« Comida de casa, longe de casa — home cooking, far from home. »
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