Pan-seared duck foie gras, smoked eel, ‘Trouxas de Ovos’ & port wine emulsion.
Chef @amorim991 presents the dish in his unique new Portuguese cuisine style. 🇵🇹 ‘Trouxas de Ovos’ or we might know it as 'Foi Thong' - a traditional Thai dessert influenced by Portuguese nuns around the 14th or 15th centuries. .
Chef Nelson recreated them based on original recipe, which is slightly sweet, to cut down the fat of duck foie gras. Balance all the combination with a sauce made with Portuguese dessert wine.
As part of our 'Ingredientes' tasting menu
2,900 for 5 courses
Additional 1,400 for wine pairing
RSVP Tel. 02 286 8833, 097 170 6260 or firstname.lastname@example.org