Lab by Sergi Arola

"Escabeche" Sole

Pelada fish escabeche, barbela, sea urchin and green banana

Azores pineapple

Coconut, smoked cinnamon, ginger and lime

Bouquet

Seasonal fruit, oats and orange blossom

Bulgogi Mirandesa veal

"Sonhos" of pumpkin, truffle, foie gras, bone marrow, tagine and Hibiscus

Carolino rice

In a martajada sauce and asparagus textures

Cauliflower

Hoisin sauce, mole poblano, avocado and raspberry

Coffee and cocoa (Heritage)

Pine nut, coffee, dark chocolate and miso caramel

Coffee and cocoa (In Memory)

Pine nut, coffee, dark chocolate and caramel

D'Assomada corn pastry

Tuna, fried corn, passion fruit and sweet potato

Quinta da Penha Longa (In Memory)

Cured egg yolk, caramelized onion, hay, and Oscietra caviar

Quinta da Penha Longa (The Garden)

Cured yolk, caramelized onion and hay

Red Mullet "À Amorense"

Beef tendons, hazelnut beurre blanc, toasted butter croutons, and black garlic

Roppongi Heritage

Amberjack, foie gras, smoked eel, anchovy cream and Oscietra caviar

Scarlet shrimp between sea and mountain

Algarvian Carrot, St. Tomé vanilla, beet and orange

Shiitake

Green beans, Bulgur stew, peanut and mango

Veal Sweetbread curry

Coastal prawn, mango achar and yogurt