SIRLOIN STEAK
A classic cut with the characteristic taste and texture of a steak without any fat. This is one of the most democratic suggestions on the menu.
200gr / aged for 30 days
PICANHA RUMP STEAK
Originally a Brazilian cut, it has a characteristic layer of fat that gives it its authentic taste.
250gr
ENTRECÔTE
Corte ligeiramente marmoreado, com uma seção de gordura lateral que confere um sabor intenso e uma textura macia.
250gr/ 30 dias de maturação.
TENDERLOIN STEAK
The most premium and tender of cuts with a balanced flavour, perfect texture and no fat.
200gr.
CHATEAUBRIAND
A premium and characteristically French steak cut from the tenderloin fillet with an elegant and sophisticated flavour.
500gr.
T-BONE STEAK
Two steaks in a single cut: tenderloin and sirloin separated by a T-shaped bone. Two balanced flavour and texture experiences. Ideal for sharing.
Served by weight/aged for 15 days.
CHULETÓN GALEGO
A basic, classic and premium cut with fat that gives it an intense flavour. It is served on the bone and has a soft and succulent texture. Ideal for sharing.
Served by weight/aged for 30 days.
RABADA MINHOTA
A cut containing picanha and eye of rump steak. An extremely delicious steak from an indigenous breed of Portuguese cattle. Ideal for sharing.
Served by weight/aged for 30 days.
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Vinhos
Alongside a range of original cocktails and craft beers, the wine list stands out for one thing: each bottle is classified by degree of intensity (from reds to whites) and by grape variety and region.
See the wine list
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