Menù
Fish charcuterie board
Top selection of our aged and smoked fish specialties.
2200 cve
Starters
Cold-Smoked Trio
Three cold-smoked species, depending on availability, chosen from amberjack, tuna, wahoo, and many other reef fish.
1800 cve
Homemade fish meatballs
Homemade fish meatballs served with garlic mayonnaise.
800 cve
Nigiri special selection
1200 cve
A selection of 6 special nigiri crafted with our dry-aged and smoked cuts of tuna, amberjack, wahoo, and blue runner.
Linguine “Sea Inside”
Tartare of tuna, amberjack, or wahoo, aged according to availability.
1500 cve
Main Dishes
Dry aged tartare
Linguine cooked in a red mullet broth reduction, served with its butter-seared fillet and lemon zest.
Our 150 g homemade fish bockwurst, served with roasted potatoes or roasted vegetables.
Our version of tuna tataki, prepared exclusively with tuna aged 12 days in our special chamber. Served with coconut and lime sauce.
Dry-aged fish fillet (12–20 days), grilled and served with carrot cream and sweet potato reduced in its own broth. Cuts selected according to availability. All our fillets are served with roasted potatoes and/or vegetables and rice. Available species: wahoo, amberjack, tuna, blue runner, triggerfish, and African cubera snapper.
Curry rice with a fish reduction sauce, carrots, onions, milk, and chunks of triggerfish.
Fusilli with tomato sauce slow-cooked for 3 hours with a reef fish stock reduction, finished with chunks of reef fish.
Fusilli with fish ragù
Cachupa with Smoked Fish
12-Day Dry-Aged Tuna Tataki
12/20 Days Dry-Aged Fish Fillet
1600 cve
2000 cve
1800 cve
2200 cve
2200 cve
Fish Dog dry aged homemade
700 cve
Desserts
Cheesecake
Chocolate cake
1200 cve
Smoked tuna amatriciana
Linguine with datterini tomatoes, onion, and smoked tuna pancetta.
Fusilli Baraonda
Fusilli with seasonal root vegetable cream and smoked fish
1800 cve
2000 cve
Arroz Cabo Verde
Our reinterpretation of the traditional cachupa, cooked exclusively with our house-smoked fish.