Crio cozinha saudável, colorida e sazonal, unindo autenticidade, prazer e leveza em cada prato.

Homemade granola with Greek yogurt, berries and honey

Avocado toast with salmon gravlax, radish and fresh herbs

Avocado toast with salmon gravlax, radish and fresh herbs

Crispy bacon eggs Benedict with spinach and a hollandaise sauce flavoured with Espelette pepper

Crispy bacon eggs Benedict with spinach and a hollandaise sauce flavoured with Espelette pepper

Avocado toast with salmon gravlax, radish and fresh herbs

Fluffy pancakes with whipped mascarpone cream, seasonal fruits and a drizzle of maple syrup

Homemade granola with Greek yogurt, berries and honey

Beetroot & pomegranate hummus with za’atar, sweet potato chips and fresh herbs

Zucchini carpaccio with lemon, mint and toasted almonds

Zucchini carpaccio with lemon, mint and toasted almonds

Sea bream ceviche with coconut milk and yuzu, served with quinoa, edamame and avocado

Sea bream ceviche with coconut milk and yuzu, served with quinoa, edamame and avocado

Zucchini carpaccio with lemon, mint and toasted almonds

Pavlova with mango, passion fruit and Tahiti vanilla Greek yogurt

Beetroot & pomegranate hummus with za’atar, sweet potato chips and fresh herbs

Velvety hummus with roasted seasonal vegetables, tahini and fresh herbs

Colourful tian of layered vegetables with olive oil and thyme

Colourful tian of layered vegetables with olive oil and thyme

Creamy risotto with green peas, asparagus, mint and parmesan shavings

Creamy risotto with green peas, asparagus, mint and parmesan shavings

Colourful tian of layered vegetables with olive oil and thyme

Citrus tart with orange, grapefruit and a hint of rosemary

Velvety hummus with roasted seasonal vegetables, tahini and fresh herbs

Chestnut velouté with roasted mushrooms and thyme oil

Pumpkin carpaccio with arugula, parmesan cream and toasted hazelnuts

Pumpkin carpaccio with arugula, parmesan cream and toasted hazelnuts

Herb-roasted free-range chicken with root vegetables glazed in honey and rosemary

Herb-roasted free-range chicken with root vegetables glazed in honey and rosemary

Pumpkin carpaccio with arugula, parmesan cream and toasted hazelnuts

Spiced apple & cinnamon crumble with salted caramel ice cream and Tahiti vanilla sauce

Chestnut velouté with roasted mushrooms and thyme oil

Salmon tartare with avocado, mango, lime and a touch of ginger and Timut pepper

Artichoke hearts with lemon dressing, parmesan shavings and fresh herbs

Artichoke hearts with lemon dressing, parmesan shavings and fresh herbs

Beef fillet with truffle mashed potatoes, glazed baby carrots and red wine jus

Beef fillet with truffle mashed potatoes, glazed baby carrots and red wine jus

Artichoke hearts with lemon dressing, parmesan shavings and fresh herbs

Chocolate fondant with a melting praline heart and pistachio ice cream

Salmon tartare with avocado, mango, lime and a touch of ginger and Timut pepper