I n g r e d i e n t e s

Chef Amorim’s Portuguese snacks

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Mazara del Vallo Red Prawn

Marinated Tail / Prawn Head Gaspacho

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Tagliolini Black TruffleHomemade Duck Egg Tagliolini / Fresh Australian Winter Black Truffle (Extra course add 450)

Wild Sea BassChorizo / Baby Squid / Smoked Squid Broth

-or-

Wagyu

Australian Wagyu Stockyard / Spiced Preserved Pear / Onions

AppleRoasted Red Apple / Lemon Daquase / Ginger Ice Cream

3,100 for 5 courses Additional 900 for wine pairing

Lobster

Boston Lobster / Plankton / Piri-Piri

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‘As the name stand for ’ingredients’, this is a products-driven tasting menu, which all ingredients are all carefully selected by our chef’

* All prices are subject to government and service charge * Please kindly inform us if you have any your food allergies.

Chef Amorim’s Portuguese snacks-----

‘Sapateira’Blue Swimmer Crab / Crab’s ‘Milk’ / Ikura

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2,800 for 7 courses Additional 1,600 for wine pairing

* All prices are subject to government and service charge * Please kindly inform us if you have any your food allergies.

‘Meia Desfeita’Cod fish / Blood Orange Emulsion / Chickpeas / Olive Oil Ice Cream

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Foie Gras & Moscatel Duck Liver Terrine / Moscatel / Preserved Figs

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‘Frango Piri Piri’ 'Klong Phai’ Farm Organic Chicken / Plankton Marino / Portuguese Piri Piri

-or-

Red Snapper & ‘Xerem’Wild Red Snapper/ Shellfish ‘Xerem’ / Mazara del Vallo Red Prawn

-or-

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Portokáli..Portakal..PortokálOrange Blossom Pannacotta / Yuzu Sorbet / Orange Compote

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‘Arroz Doce’Lemon / Honey / Kampot Black Pepper

V ia j an t e

Tagliolini Black TruffleHomemade Duck Egg Tagliolini / Fresh Australian Winter Black Truffle (Extra course add 450)

WagyuAustralian Wagyu Stockyard / Spiced Preserved Pear / Onions

(Extra 500)

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Each dish is in same way or form connected to the portuguese culinary heritage, with his own touch of creativity’

‘Traveller, as the tittle suggest, is a tasting menudedicated to our chef experience living abroad.