thewanderingeater:
Almada Negreiros Lounge
thewanderingeater:
Almada Negreiros Lounge
thewanderingeater:
Terrace
thewanderingeater:
Outdoor terrace
thewanderingeater:
Entrance to Varanda Restaurant
thewanderingeater:
Pianist performing outside Vaanda restaurant
thewanderingeater:
Petit fours cart in the middle of the restaurant
thewanderingeater:
Petit fours cart in the middle of the restaurant
thewanderingeater:
Dining room
thewanderingeater:
Varanda menu and amuse bouches
thewanderingeater:
Amuse bouches - squid ink puffed rice chip, shrimp and basil aioli and Cornbread wafers with foie gras
thewanderingeater:
Amuse bouches - squid ink puffed rice chip, shrimp and basil aioli and Cornbread wafers with foie gras
thewanderingeater:
Bread basket
thewanderingeater:
Squid ink puffed rice chip, shrimp and basil aioli
thewanderingeater:
2013 Quinta de Sant'Ana Riesling
thewanderingeater:
Mango juice and bread basket
thewanderingeater:
Second amuse bouche - Clam and John Dory ceviche
thewanderingeater:
2016 Quinta de Soalheiro Alvarinho, Vinho Verde
thewanderingeater:
Carabineiros prawns, crispy tomato, “Pata Negra” prosciutto, white asparagus and pistou reduction
thewanderingeater:
2015 Paulo Laureano Vinhas Velhas DOC Branco
thewanderingeater:
Sea bass with Ritz salt and myrte citronnée, clams from Ria Formosa, Bulhão Pato emulsion
thewanderingeater:
2015 Casa Cadaval Pinot Noir
thewanderingeater:
Matured tenderloin Irish beef “à la ficelle”, foie gras, black truffle sauce
thewanderingeater:
Matured tenderloin Irish beef “à la ficelle”, foie gras, black truffle sauce
thewanderingeater:
Blandy's 5 Year Old Bual Madeira
thewanderingeater:
Pouring Blandy's 5 Year Old Bual Madeira
thewanderingeater:
Pre-dessert - Grapefruit with caramel sheet
thewanderingeater:
Dark chocolate croustillant, cremeux of salted caramel, tonka beans ice cream
thewanderingeater:
Getting our plate of mignardises
thewanderingeater:
Getting our plate of mignardises
