PRATO PRINCIPAL | MAIN COURSE
'Braz' Codfish | Bacalhau a Braz | S$28++Pressed and packed in a cylinder form, the codfish is mixed in with deep-fried shredded potatoes, caramelised onions, confit cherry tomatoes, olives and a beaten egg. This has to be my favourite main of the night, but I would prefer it without the olives, which you can inform the staff upon ordering.
Shrimp Porridge | Açorda de Camarao | S$28++We initially thought that it's a porridge dish but it was apparently a bread-based casserole. The chef first age their homemade bread for two days before soaking it into the shrimp stock, which was then simmered in a pot, stirred and thickened to porridge-like texture. The above two dishes might look mashy and unattractive but the flavours were spot-on and kept me going for second helpings!
Coffee Steak | Bife a cafe | S$48++
200g Australian tenderloin which was grilled to medium-rare and covered in robust and creamy coffee sauce made of a shot of espresso, mustard cream and a dash of cognac. A plate of almond rice (at the back) was served to go along with this lovely steak, which was cooked with garlic, onions, herbs and dollop of butter to lift to the next level.