Autumn is our favourite season to cook in Lisbon. The farms we work with are at their most generous, the forager's basket gets interesting, and long evenings make people want to linger over a second bottle.
Mushrooms, mushrooms, mushrooms
Our forager has been bringing in chanterelles, ceps and hen of the woods. They're going into the risotto, onto toast with bone marrow, and roasted whole over the fire with miso butter as a snack while you wait.
Game arrives
Venison from a managed estate is on as a main, served with blackberries, celeriac and a juniper sauce. Later in the season we'll have partridge for a few weeks, so keep an eye on the specials board.
Orchard fruit for pudding
The Basque cheesecake now comes with poached quince, and there's a new apple and brown butter tart for two, baked to order, which takes twenty minutes and is worth every one of them.
The full menu is online and changes a little every week. If there's something you loved last autumn and don't see, just ask: there's a good chance we can make it happen.
Written by
Amara Osei
Head chef
Amara leads the kitchen day to day and heads up our ferments and preserves. Her roast celeriac converted half of our regulars.
