dynamic-content-megamenu-menuitem1107

English
Português

pataka margarita

cardamom negroni

SNACKS & CHA ATS

Algarve Oysters – Plain Oyster / Pickled Salad / Moilee & Caviar

2.5/3.5/3.5

french bean pakoras (v)

5.5

tuna fish croquettes

aloo chaat – crispy potatoes, yoghurt, black chickpeas (v)

cpc prawn toast

bread with burnt onion butter (v)

Indian Tapas Plates (we recommend 2-3 per person)

Small Plates

Bread (v) w/ Burnt Onion Butter (v)

2.5 / 4

Tomato Salad w/ Pickled Onion and Olive & Mustard Oil (v)

4.5

Algarve Oysters – Plain Oyster / Pickled Salad / Moilee & Caviar

2.5/3.5/3.5

French Bean Pakoras (v) – Gram flour fritters of tempura made with French beans

Tuna Fish Croquettes w/ Chive Moilee (2pcs) – Portuguese-influenced snacks from the Goan region

CPC Prawn Toast – Mini prawn sandwiches fried to golden perfection

Gunpowder Chaat, Agria Potatoes (v) – Crispy potatoes topped with tamarind, yoghurt, black chickpeas

Karwari Soft Shell Crab – Whole crab fried & served with a sauce from southern Goa

Konkani Fried Fish Jonh Dory – Fish marinated in green chilli, garlic, Konkani spices and crispy fried

Goan Style Chilli Garlic Squid – Goan-style squid tossed in garlic, kokum, peppers and onions

Mustard Malai Broccoli (v) – Grilled broccoli marinated in mustard & served with smoked heritage tomatoes sauce

9.5

Chettinad Pulled Duck with Homemade Oothappam – Duck breast served in a rice crepe with carrot salad

9.5

Spicy Lamb & Vermicelli Doughnut – Large croquette made with bread and minced lamb meat

Tandoori Chicken – Chicken breast marinated in tandoori spices & served with gunpowder coleslaw salad

9.5

Ambedi Grilled Stone Bass Fish w/ Green Coorgi Sauce – Stem ginger marinated fish with green herb sauce

Grilled Artichoke Hearts in Red Pepper Masala (v)

SMALLER

spicy lamb doughnut

karwari soft shell crab

chettinad pulled duck oothappam

9.5

nagaland crispy tamarind pork

goan style chilli garlic squid

konkani fried fish john dory

SHARING PLATES

Kerala Beef Pepper Fry – Slow-cooked steak strips with curry leaf, coconut and onions

Nagaland Crispy Tamarind Pork – Braised black pork from Alentejo in spicy tamarind glaze

Grilled Barnsley Lamb Chop, Kashmiri Ghee Roast (per 100g)

Kalimirch Grilled Turbot – Black pepper, turmeric and curry leaves marinated (250g)

Grilled Black Tiger Prawn w/ Roasted Garlic & Tomato Dressing – Just like Goa (450g)

Mussels Butter Garlic Sauce (350g) – Mussels cooked in garlic and kokum with a hint of heat

Tandoori Sea Bream w/ Gunpowder Salad

GRILLED

black tiger prawn

ambedi stone bass

tandoori sea bream

tandoori chicken

9.5

mustard malai broccoli (v)

9.5

barnsley lamb chop (per 100g)

kalimirch grilled turbot

artichoke hearts (v)

Pulao / Rice

Seafood Pulao – Basmati rice cooked with seafood from Algarve in biryani spices

Chickpea Pulao (v) – Malabar-influenced rice dish cooked with chickpeas and turmeric

Steamed Rice (v)

Jeera Saffron Pulao (v)

LARGER

mussels with butter garlic

kerala beef pepper fry

seafood pulao

chickpea pulao (v)

EXTRAS

chutneys: tamarind, mint & coriander, chilli & fennel (v)

3.5

steamed rice (v)

saffron jeera pulao (v)

tomato salad, pickled onion, olive & mustard oil (v)

4.5

SWEET

old monk rum pudding (v)

dark chocolate mousse (v)

passion fruit sorbet (v)

3.5

Desserts

Old Monk Rum Bread & Butter Pudding – An old Parsi favourite made with Indian rum and served with custard

Chocolate Cinnamon Ganache, Olive Oil Ice Cream

Passion Fruit Sorbet

3.5

Petiscos Indianos (recomendamos 2-3 por pessoa)

Entradas

Pão (v) c/ Manteiga de Cebola Caramelizada (v)

2.5/4

Salada de Tomate com Picle de Cebola, Azeite e Óleo de Mostarda (v)

4.5

Ostras do Algarve: Simples / Salada de Picle / Moilee & Caviar

2.5/3.5/3.5

Pakoras de Feijão Verde (v) – Tempura de feijão verde com farinha de grão

Croquetes de Atum com Moilee (2pcs) – Snack de influência goesa

Tosta de Camarão CPC – Mini tostas de camarão fritas

Gunpowder Chaat (v) – Batata à murro coberta com iogurte, tamarindo e grão negro

Caranguejo de Casca Mole Karwari – Caranguejo de casa mole frito e coberto com molho goês

Peixe Galo Frito Konkani – Pedaços de peixe marinado e frito com farinha de arroz

Lulas Goesas – Salteado de lulas ao estilo da costa goesa

Mustard Malai Broccoli (v) – Brócolo marinado e grelhado inteiro servido sobre caril rico de tomate

9.5

Pato Chettinad com Oothappam – Crepe de farinha de arroz recheado com estufado de pato, servido com picle

de cenoura

9.5

Donute de Borrego – Trouxa de borrego coberta de vermicelli crocante

Frango Tandoori – Peito de frango marinado em especiarias tandoori servido com salada coleslaw da casa

9.5

Corvina com Molho Coorgi – Filete de corvina marinado e grelhado servido sobre caril de coentros

Coração de Alcachofra Grelhado em Masala de Pimenta Vermelha (v)

PRATOS PARA PARTILHAR

Kerala Beef Pepper Fry – Alcatra e vazia cozinhadas com folhas de caril, coco e cebolas

Porco Crocante de Nagaland – Porco Alentejano salteado e glaceado com tamarindo

Borrego Grelhado com Kashmiri Ghee (por 100g)

Pregado Kalimirch – Peixe marinado com curcuma, pimento e folhas de caril (250g)

Camarão Tigre Grelhado com Alho Assado e Tomate (450g)

Mexilhão com Manteiga de Alho (350g)

Dourada Tandoori com Salada Gunpowder

PULAO | ARROZ

Pulao de Marisco – Arroz basmati cozinhado em caldo byriani, servido com marisco do Algarve

Pulao de Grão (v) – Arroz cozinhado com caldo de curcuma e grão ao estilo da Costa do Malabar

Arroz Basmati (v)

Pulao de Açafrão e Cominho (v)

SOBREMESAS

Pudim de Pão e Manteiga e Rum Old Monk – Sobremesa Parsi com Rum Indiano e creme inglês

Tartelete de Ganache de Chocolate, Canela e Gelado de Azeite

Sorvete de Maracujá

3.5