Design Centre Nini Andrade Silva

Chayote cream served with naan bread and cream cheese mousse.

Mushroom ravioli topped with crispy red onion and truffle foam.

Tomato soup served with onion compote and parmesan sablé.

Duck pithivier with foie gras and sweet potato puree.

Piglet belly with crispy garlic, pickled vegetables, yogurt sauce, and gnocchi.

Grapefruit or orange jam with chocolate crumble and peanut ice cream.

Moot mousse served with traditional Madeiran sezões and strawberry.

Tamarillo pavlova with mango, passion fruit, and tonka bean.

Cheese selection served with homemade jam and caramelized dried fruits.

Banana soufflé served with peanut ice cream.

Chocolate ramekin served with passion fruit sorbet.

Salted caramel cheesecake with hazelnut.

Herbal risotto served with vegetables of the day.

Vegetables prepared à brás style.