The temple of
mushrooms in
Lisbon

5 mushroom curiosities + home-made bread.

With honey and nuts.

Thai-style soup with coconut milk, lemongrass, lime juice and leaves, oyster mushrooms and fish sauce. Spicy!

With almonds and organic egg yolk.

Low-temperature egg with truffled São Jorge cheese cream, bread crumble, smoked almonds and other interesting stuff.

Burrata with sweet-and-sour oyster mushrooms and red onion.

Smoked hummus; caramelized oyster mushrooms; pomegranate syrup; ras el hanout; pickled sea-fennel;

With porcini and black trumpets, topped with orange peel, rosemary and walnuts.

Home-made gnocchi with mushroom stew and pecorino foam.

Home-made pasta filled with sheep’s ricotta and spinach; creamy morel and Madeira wine sauce.

Blasphemous carbonara: home-made pasta, smoked shiitake mushrooms, egg yolk, matsutake-flavoured soy sauce, cream, parmesan and katsuobushi.

Confit portobello; aubergine, pepper and courgette ratatouille; chutney and vegan demi-glace.

Low-temperature cod fillet; dried Caesar’s mushroom and onions; beurre blanc and sautéed potatoes.

Sliced veal entrecôte served RARE; porcini and butter sauce; fortified purée.

Smoked, low-temperature pork belly; porcini reduction; Deep Purple salad, whatever it means.

Porcini mushroom ice cream with marron glacé topping, waffle and crumble.

Crème brûlée with truffle and liquorice.

White chocolate mousse with dried chanterelle syrup, almonds and apricot jam.

Martyrdom, Temptation and Ecstasy — Barbie-sized!

Coconut and lime artefact, cashew crumble and black trumpets!