Caroline will be your chef during your stay with us. Caroline started life at The Beetle and Wedge at Moulsford in Oxfordshire in the late 1990´s. She has spent her last two years before coming to Portugal, in London at The Glasshouse in Kew under the very talented Head Chef Antony Boyd. Caroline also spent two years working in Sydney developing her skills specifically in Pastry and Larder. “I am only using the very best local ingredients and where possible, produce from our own kitchen garden. The food I will be cooking will be based around traditional Portuguese home cooking. However the puddings will have an international flavour.”
Breakfast is taken in the breakfast room. We provide a healthy breakfast, with seasonal fruits from the garden, homemade cakes, jams, local breads as well as yogurt and cereals. Breakfast is normally served between 8:30 – 10:00 but, for early departures, we will always try to accommodate an earlier start.
For those who wish to have an evening meal with us then this will be based on a set menu, which changes daily. This allows us to offer the highest standards of fresh food in a lovely, intimate, relaxed atmosphere. Guests are able to book dinner in advance, when they reserve their rooms, or, alternatively, we ask that you notify us by 11am on the day you wish to have dinner with us. Please let us know in advance if you are a vegetarian/vegan or have any food allergies or have any particular dietary requirements, or if there is something special you would like. We will endeavour to meet your requirements. Pre-dinner drinks are served at around 7.30. A three course dinner then follows, usually at 8.00. Dinner is an opportunity for socialising and enjoying the company of other guests. On warm evenings dinner will be served outside on the terrace, however in cooler weather, you can enjoy dinner in the dining room with a fine open log fire.
Selection of starters:
Escabeche of Mackerel
Home made chicken liver pate with our own green tomato chutney
Rocket, pear, roasted walnut and blue cheese salad.
Oven roasted vegetables with garlic and balsamic.
Selection of mains:
Grilled pork marinated in garlic, white wine and paprika
Fisherman’s stew (cataplana)
Local maize fed chicken with red peppers, chillies and onion
Selection of puddings:
Hot Chocolate Mousse with cream
Pavlova with home-grown raspberries
Honey-roasted figs with fromage frais
We have a selection of Quinta dos Trés Rios red and rosé wines, which are included with your dinner.