GALERIA Restaurante

Bread served with garlic butter.

Fish balls prepared with cilantro and kaffir lime leaf.

Fried prawns served with mango chutney.

Tuna ceviche seasoned with soy sauce and sesame.

Salad consisting of mozzarella and tomato.

Salmon gravlax served with beetroot, mustard, and feta cheese.

Tuna tataki served with grilled vegetables, curried apple, and caramelized onions.

Grilled squid and prawns served with chimichurri sauce, boiled potatoes, and vegetables.

Teriyaki octopus served with roasted sweet potato and salad.

Black scabbard fish fillet tempura served with roasted vegetables and fried corn.

Cod prepared with tomato sauce, clams, shrimp, and smashed potatoes.

Braised salmon steak served with cornbread, vegetables, banana, and passion fruit sauce.

Ravioli filled with spinach and served with vegan cheese.

Risotto made with mushrooms and vegetables.

Tomato and onion soup served with a poached egg.

Seafood served with either spaghetti or rice.

Grilled baby chicken with lemon and rosemary sauce, chips, and salad.

Pork cheek with chimichurri served with pearl barley, pumpkin, and bacon risotto.

Crispy pork belly served with mashed potatoes, applesauce, and salad.

Sirloin steak with pepper sauce, chips, and salad.

Beef loin served on a bay laurel skewer.

Beef fillet served on a bay laurel skewer.

Beef filet mignon mille-feuille with potato, foie gras, vegetables, and jus.

Portuguese loin of beef served with chips and salad.

Steak Wellington served with port wine sauce, chips, and salad.

Beef short rib marinated in barbecue sauce, served with chips and salad.

Slow-cooked lamb shank served with mashed potatoes, feta, and dried onion.

Mushroom risotto prepared with truffle oil.

Dark chocolate brownie served with ice cream.

Petit gâteau served with salted caramel.

Mango and passion fruit duo with honey crumble.

Crème brûlée served with passion fruit.

Cuban pineapple served with ice cream.