COUVERT

gluten-free COUVERT

Octopus “à Galega”

Boiled octopus seasoned with olive oil and smoked peppers, potato foam, potato cracklings, olive powder, garlic chips and parsley sprouts. This dish was inspired by an ancient tradition celebrated on the 31st of October, during which the Galicians descend on the city of Chaves and cut octopus into slices, cooking it in copper pans, after having been properly seasoned, and, later, serving it on wooden plates.

“Marinhoa” Taco

Matured veal loin in noisette butter, potato terrine, asparagus, bearnaise sauce and meat jus. A Salpoente classic, which has been part of its Menu for almost a decade.

Smoked eel, beetroot and wasabi

Smoked eel fillet, glazed with gel, oysters and lime, beetroot sour cream, boiled beetroot and wasabi mayonnaise. A dish which pays homage to one of the icons of Aveiro’s cuisine, using the ancestral conservation technique of smoking, counterbalanced with Asian-inspired garnishes, resulting in a fresh summer starter.

Mackerel, gazpacho and avocado

Cured mackerel, gazpacho cream, avocado ice cream, toasted bread, coriander foam and olive powder. A summer starter inspired by the flavours of Alentejo’s cuisine, complemented with mackerel which has been lightly cured in salt and citrus. Curing is a conservation technique used in northern Europe, which has lately been used to add extra flavour to food.

Rabbit pickle

Rabbit pickle, pickle cream and parsley gel. Inspired by a conservation technique typical of the Iberian Peninsula, with numerous forms of presentation, varying from region to region, we bring you an interpretation which highlights the intense flavour of rabbit meat, enhanced by this traditional vinegary marinade.

Leek cream

Leek cream, leek, nori seaweed, pickled chives and kaffir lime crème frâiche. In this starter, the earthy flavour of leek merges with the nuanced flavour of nori seaweed, in a harmonious balance between land and sea, cut by the strong lime and pickled chives.

Pasta with octopus, mussels anda seaweed

Pasta in broth with handmade Di Sabino pasta, octopus, mussels and seaweed from the Ria de Aveiro. In this comfort dish, handmade Di Sabino pasta, octopus and mussels are combined and cooked in their own broth, flavoured by seaweed from our Ria.

PASTA WITH FISH AND SHRIMP

Traditional pasta with fish and shrimp, scented with peppers and coriander.

Fish of the day

Seared in bacon butter, with lemon rice, oyster, sea fingers, cockles and coriander. Seared in bacon butter, the freshness of the fish of the day is accompanied by seasoned lemon rice and the typical texture of sea fingers. Complementing the highlights of this dish are the soft oysters and cockles: all with the added freshness of a touch of coriander.

Codfish “à Brás”

Flaked codfish, onion purée, BT egg, olives, straw potatoes and parsley. Appearing regularly on the menu, our version of this dish brings the flavours of tradition to the table, with tender flakes of cod, traditional shoe-string potatoes, all enveloped by the creaminess of the egg.

Codfish

Confit cod loin, creamy xerèm (corn meal-based porridge), salicornia, cardinal prawn tartare, seaweed and coriander foam. In this dish, the succulent cod is accompanied by the creamy and very Portuguese xerèm, a creamy cornmeal-based porridge. Seaweed, salicornia and cardinal prawn tartare are the elements responsible for giving colour and even more flavour to this dish, inspired by the Algarve.

CODFISH AND BT EGG

Flaked codfish, onion, sautéed cabbage, potato foam, BT egg and olive powder.

Milk lamb

Slow-cooked shoulder of lamb, with saffron socarrat rice, creamed spinach, baby carrots and meat jus. A dish inspired by a traditional recipe called “Foda à Monção”, which consists of lamb roasted in a wood-fired oven, where the rice is cooked on top of clay pots, so that it absorbs all the juices flowing from the lamb.

Veal belly

Confit veal belly, potato terrine, onion purée, capers, black garlic and meat jus. In this dish, the characteristic flavour of veal is heightened by the intense contribution of black garlic and capers. The potato terrine and onion purée give this dish its smoothness, while the meat jus bathes it in richness.

Duck “Magret”

Duck magret, caramelised celery, green apple, orange and meat jus. Slightly crispy on the outside, the Magret is complemented by the sweetness of the caramelised celery and the intense meat jus. The freshness of apple and orange is added to this dish, filled with strong and earthy flavours, creating a perfect balance of flavours and textures.

FRESH PASTA, PISTACHIO, TOMATO AND AVOCADO

Fresh pasta Di Sabino, pistachio pesto, burrata, balsamic and tomato and avocado salad.

Chocolate, raspberry and almond

Three intense flavors for an intense experience. An excellent way to end the meal with a bold touch of sweetness, counterbalanced by the freshness and acidity of the raspberries and an irresistible almond flavour.

Blueberry, lemon and hazelnut

A fresh and comforting dessert, which offers a balance of textures, where forest fruits with acidic notes are combined with the warm and familiar touch of hazelnut.

“Aveiro’s Ovos Moles”, Orange and Basil

The charismatic sweet from the Aveiro region, in a version which has been harmonised with citrus touches and the added freshness of basil.

Cheesecake, pistachio and mango

The unmistakable dessert, in an interpretation balanced with the sweet taste of mango and toasted tones of pistachio which awaken the senses.

MIXED SLICED FRUIT