Cataplana Bkk

A sweet and savory appetizer combining fresh figs, pungent blue cheese, crunchy walnuts, and honey. Served with bread. A rich interplay of textures and flavors.

Spanish-style garlic shrimp sautéed in olive oil with garlic and dried chili. Savory, aromatic, and slightly spicy. Best eaten with bread to dip in the oil.

Creamy burrata cheese served with ratatouille (stewed vegetables), peppery rocket leaves, and balsamic glaze. A rich, milky cheese dish balanced by tangy vegetables.

Fried breaded rolls filled with a creamy mixture of minced pork and chicken. Crispy on the outside, soft and savory on the inside. A classic Iberian snack.

Savory Italian sausage paired with cauliflower. Likely served with a cauliflower purée or roasted florets. A hearty, meaty appetizer.

'Broken eggs' dish featuring fried eggs served over brioche with cured ham (prosciutto). The runny yolk coats the bread and meat. Rich and comforting.

A traditional dish of chicken giblets (kidney, liver, hearts) braised in a spicy tomato sauce. Rich, iron-heavy flavor with a kick of heat. Great for dipping bread.

A fresh salad topped with tangy goat cheese. Likely includes mixed greens and a dressing to cut through the richness of the cheese.

Cabreira cheese served with sweet marmalade and soft brioche bread. A combination of savory cheese and sweet preserves.

A puff pastry snack filled with either savory ham and cheese or mushrooms. Flaky, buttery, and crisp.

Traditional Portuguese sandwich made with thinly sliced marinated pork in a bread roll with mustard. Savory, garlicky, and satisfying.

Toasted focaccia bread topped with sweet confit garlic, dried tomatoes, and roasted prosciutto ham. A savory open-faced sandwich or bread dish.

Focaccia bread baked with rosemary and topped with fresh tomato, mozzarella cheese, red onion, and pesto. Similar to a pizza or bruschetta.

Raw slices of Redmouth grouper fish seasoned with capers, rosemary, citrus, and radish. A fresh, carpaccio-style dish.

Fresh snapper cured with gin, served with a creamy butter sauce (beurre blanc) and dill. Delicate texture with herbal notes.

A traditional Portuguese seafood stew cooked in a copper 'cataplana' pan. Contains a variety of shellfish and fish in a savory broth. Steamed to preserve natural juices.

Clams cooked in a sauce of olive oil, garlic, white wine, and fresh coriander. A classic Portuguese dish. Salty, briny, and aromatic.

Long, slender razor clams sautéed with butter, lemon, and parsley. Tender meat with a fresh, citrusy finish.

A hearty bean stew made with white beans, pork belly, ribs, trotters, and chouriço sausage. Rich, thick, and savory comfort food.

Mixed fried seafood (typically fish, squid, shrimp) served with garlic mayonnaise (aioli). Crispy batter with tender seafood inside.

Linguine pasta tossed with prawns and sweet, savory black garlic confit. A rich pasta dish with seafood flavors.

Grilled rib-eye steak made from Thai-raised Wagyu beef. Juicy and marbled. Served with your choice of sauce.

A vegetarian main featuring a large, meaty lion's mane mushroom, grilled and served with vegetables and a sweet savory mirin gravy.

Slow-cooked beef cheeks, very tender and gelatinous, in a rich sauce. Served with layered roasted potatoes.

Tender broccolini served with tangy sour cream and crunchy hazelnuts. A vegetable side dish with contrasting textures.

Thinly sliced potatoes layered and roasted with thyme. Crispy edges and soft center.

A mixed salad with sweet pumpkin, beetroot, fresh lettuce, and a tart pomegranate dressing.

A rich, airy mousse made with dark chocolate. Intense chocolate flavor with a smooth texture.

French-style French toast, caramelized on the outside and soft inside. Served with ice cream for a warm-cold contrast.

A traditional Portuguese almond cake. Dense, moist, and nutty. Served with ice cream.