Executive chef Pascal Maynard presides over a kitchen synonymous with the highest standards of culinary expertise. The Frenchman has created a menu that brings together traditional Portuguese and international cuisine and the result is a gastronomic delight. His love of fish and seafood has produced entrées such as Mozambique 'Black Qwelhi' prawns with basmati and ginger sauce. Dishes from the sea also include lacquered codfish with miso sauce, confit onions, sea leaves and sesame salad. Meat dishes are equally sublime: the beef tenderloin marinated with lemon grass and soya vegetables in the wok scented with kafir is a revelation. The arm-long wine list is faultless.
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