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Food for your eyes only

Pastrami atum

Tuna pastrami

Tuna loin cured with fleur de sel, espelette peppers, allspice, garlic, coriander seeds and dehydrated fennel, in a controlled environment

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Bottargas corvina e cherne

Atlantic Wreckfish and Meagre bottarga

Atlantic Wreckfish (Polyprion americanus) and Meagre (Argyrosomus regius) roes cured in fleur de sel, dehydrated in a controlled environment

Meagre bottarga

Atlantic Wreckfish bottarga

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Atlantic cod fish bottarga

Atlantic cod fish bottarga

Atlantic cod fish (Gadus morhua) roe cured in fleur de sel, dehydrated in a controlled environment

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Cured swordfish loin

Cured swordfish loin

Loin of cured swordfish (Xiphias gladius) with flower of salt, Jamaica pepper, garlic, coriander and fennel seeds, cold smoked in oak and cherry wood

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Barriga e lombo do Lírio

Almaco Jack belly and loin

Cured with fleur de sel, Jamaica pepper, garlic, coriander and fennel seeds, lightly cold smoked in oak and cherry wood.

Almaco Jack belly

Almaco Jack loin

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Tuna loin cured (muxama)

Tuna loin cured (muxama)

CAN THE CAN tuna muxama, cured with the traditional method, Algarve orange and roasted almonds

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Bucho atum

Tuna "bucho"

Tuna stomach stuffed with tuna meat, red wine, smoked pepper, coriander seed, fennel, salt and pepper

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Bruchettas

Bruchettas

Goat cheese bruchetta

Tomato relish, walnuts, fresh rocket, olives and honey

Tuna bruchetta

Marinated tuna bruschetta with sweet potato cream

Sardine bruchetta

Roasted green and red bell peppers, coriander and pesto

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Prickly pear & European anchovy salad

Prickly pear & European anchovy salad

European anchovy, prickly pear with sea fennel vinaigrette, saffron and mussel emulsion, sea lettuce and watercress
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Atlantic Wreckfish head skin fried

Atlantic Wreckfish head skin fried

Grouper head skin "Pork rind" style