The Insólito

Carte du restaurant The Insólito

• Entradas

  • Couvert Operation

    Bread, Marinated Olives and Olive Oil
  • Verde Ervilha

    Cold Green Pea Cream Soup, Fish Stock, Ginger, Red Chilli and Mint
  • Pastéis de Polvo

    Octopus fritters with Bell Pepper Coulis and Saffron Aioli
  • Terrine

    Iberian Pork and Walnut terrine with Date Chutney and Shallots
  • Carpato

    Thyme smoked Duck Breast with Orange and Pear and Port Jam. Served with a Smoke Me Cocktail tasting
  • Marinated Omega 3

    Soy marinated Mackerel with rocket, chives and orange.
  • Tártaro de Novilho

    Beef Tartar with Capers, Red Onions, Chives, Shimeji and Quail Egg Yolk
  • Codorniz

    Roasted quail served with Riddichio, celeriac and walnut salad with yogurt and dijon dressing
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• Vegeta

  • Ask us what's available tonight

• Peixe

  • Polvo Unido

    Grilled Octopus and Green sauce, Confit Vine Tomatoes, grilled Baby Gem Lettuce, Paiola Croquette and Aioli
  • Peixe da Noite

    Pan-Fried Filet of Fish woth Broad Beans, Cherry Tomato, Red Onion, Spinach and Cockles
  • Bacalhau

    Confit Salt Cod, Garlic and Coriander with Mafra Bread Crust, "Carolino" rice with Tomato sauce and Red Bell Pepper, Green Apple Batons and Confit Red Onions
  • Atlantic Croaker with Sesame & Croccoli Rabe

    Pan seared Atlantic Croaker fish loin with a sesame and poppy seeds crust, served with fresh mango, beets and broccoli rabe.
  • Ramen of Scallops

    Sea Scallops glazed in a Teriaky-Thai ginger glaze, lying on a bed of Noodles, soya beans and zucchini.
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• Carne

  • Sr. Porco

    Crispy Pork Belly with Black Pepper Sauce, Orange Sweet Potato Purée, Roasted "Bravo Esmolfe" Apple and sautéed Cabbage Tops and Chimichurri Sauce
  • Frango do Campo

    Roasted Free-Range Chicken with Bread sauce, Refried Potato Gratin and Watercress on Dijon Sauce
  • Entrecôte a dois

    Ribeye Steak with Insólito Jus Sauce, Diced sautéed Potatoes woth Parsley and Shallots, Watercress Salad and Dijon Vinaigrette
  • Portuguese T-Bone steak

    A 100% Portuguese, extra tender, 750-850 grams grilled T-bone steak, served with chef´s style French fries, grilled asparagus and au jus sauce.
  • Borrego

    Slow cooked Lamb,sautéed New Potatoes, Wakame seaweeds, Green Peas and Mint
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• Sobremesas

  • Avelã & Frutos Vermelhos

    Hazelnuts Mousse with Cherry and Black Pepper Coulins, Dehydrated Raspberry and Caramelised Hazelnuts
  • Abacaxi & Goiaba

    Yoghurt Foam, Roasted Pineapple and Allspice, coconut Merengue and Gyava Sorbet
  • Maçã & Pêras

    Baked Apple and Pear Terrine, Nut Crumbled, Thyme Cream and Toffee Sauce
  • Sericaia com Ameixa Gelada

    Traditional portuguese sweet “Sericaia” with plum ice cream and goat cheese mousse.
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