No dia 1 de Janeiro e 2018, o Brunch de Ano Novo vai ser indiscutivelmente a refeição mais luxuosa do ano!
Poderá deliciar-se com Cabrito confit; Ceviche de dourada; Salmonete braseado; Vieiras snackés; estação de sushi e sashimi; medalhão de novilho nacional; Cataplana de robalo, salmonete e marisco, entre outras iguarias. E claro muitas, muitas sobremesas – difícil vai ser escolher só uma.
Recomenda-se reservas: 213811400 ou varanda.lis@fourseasons.com
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On January 1st, to welcome the New Year, the brunch menu will be even more special and exclusive. A particularly popular event with locals, the holiday brunch menu will serve Kid confit; a selection of ceviche; a seafood station; grilled prawns, pineapple confit with Espelette pepper; Portuguese beef medallion with artichokes and pleurotes mushrooms; and one of Varanda Restaurant’s signature dishes – the sea bass and shellfish Cataplana (cooked in the traditional Portuguese copper casserole), among other delicacies.
For the grand finale, Pastry Chef Fabian Nguyen has prepared regional treats such as and coscorões, as well as choux, Charlottes and an array of macaroons that are a feast for the eyes and taste buds.
Reservations are encouraged: (+351)213811400 or varanda.lis@fourseasons.com
Recomendamos que confirme toda a informação junto do promotor oficial deste evento. Por favor contacte-nos se detectar que existe alguma informação incorrecta.
