Venue Fee:
(Under Consultation)
Exclusive use of the venue (max. until 11.30 pm).
Outdoor terrace can be used until 9 pm.
Option 1:
Price p/ person: £ 30.00
Welcome cocktail: Portonic – Dry White Port with tonic and mint
3 course: Portuguese tapas + main + dessert
Portuguese wine list available at the bar
Option 2:
Price p/ person: £ 40.00
Welcome cocktail: Portonic – Dry White Port with tonic and mint
3 course: Portuguese tapas + main + dessert
One glass of wine paired with every course
Option 3:
Price p/ person: £ 45.00
Welcome cocktail: Portonic – Dry White Port with tonic and mint
3 course: Portuguese tapas + main + dessert
Wine is served at your guest’s discretion
MENU Options:
Starters:
(Assortment of all the Portuguese tapas below)
- ‘Bôla’ Portuguese savoury cake + Bread & Olives
- 3 Salads: lentils with goat cheese (v) + mackerel + chickpeas with salted cod
- Cheese and chutneys canapés
- Gourmet fish conserve bruschettas
- Chorizo and fruit skewers
- Dry cured ham with melon
Mains:
You can select one vegetarian, fish and meat option from the menu below.
From your selection, each guest can then choose which option they would prefer (meat, fish or vegetarian).
RSVP and menu selection online through our website after we set up your event.
Fish Options:
(Please choose one)
1) ‘Bacalhau com Natas’
Layers of salted dried codfish, onion, diced potatoes with cream and white sauce.
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Dried, salted codfish “Bacalhau” has been present in Portuguese cuisine for about 500 years (a long time indeed). Throughout the centuries the art of making Bacalhau has been mastered and expanded by kitchen artists. In Portugal there are 1001 ways to cook cod, it’s a fundamental part of our history, our gastronomy and even cultural identity.
2) ‘Bacalhau à Braz’
A Portuguese must have traditional specialty: A delicious, moist scramble of salted codfish shards, (initially sautéed in olive oil and onions), wrapped in crisp, thin sliced fried potatoes and eggs. Sprinkled with parsley and olives on top, with some salad on the side.
3) Octopus Feijoada (Feijoada de Polvo)
A delicious bean stew cooked in the very traditional tomato and onion Portuguese style. This typical dish is also very present in former Portuguese colonies and its original recipe includes fresh pork instead of octopus. The octopus here is accurately boiled to reach the desired tenderness and pinkness and the ending result is absolutely yummy!
Meat Options:
(Please choose one)
4) ‘Mil Folhas de Alheira’
Game “Alheira” layered with spinach mash and egg on top
The salted garlic flavoured “alheira” and the spinach are the base for the runny egg that colours the top of this delight. A creative and delicious dish that will feed your stomach and your eyes!
5) Roast pork loin stuffed with Portuguese sausage “farinheira”served with roasted chestnuts and sprouts mash
The pork tenderloin is marinated in wine, garlic, spices, pepper paste and then roasted slowly, resulting in a very rich, tender meat and salty juices. Stuffed with farinheira, a smoked sausage made mainly from wheat flour, pork and seasonings (white wine, paprika, salt and pepper).
6) ‘Carne de Porco à Alentejana’
Pan-fried pork loin with clams, potatoes and coriander
Blending sea and land with its combination of pork and clams, Alentejana Stewed Pork is the emblematic dish of Alentejo.
7) ‘Arroz de Pato’
Oven cooked duck rice with chorizo
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This very traditional and tasty rice is quite common all over Portugal; Usually enjoyed on those special occasions and celebrations (such as this one!) when all the family gets together for a special Sunday lunch. The duck is cooked in a broth with chorizo and spices, then the flesh is removed and shredded. The duck stock is then used to make the rice. It’s then layered, normally in a glazed terracotta deep baking tray, garnished with Chorizo slices on top and finished in the oven.
Vegetarians Options:
(Please choose one)
8) Veggie à Braz
Another take on a very typical Portuguese recipe: A mix ofsautée vegetables, mushrooms, scrambled eggs and thinly chopped fried potatoes
9) ‘Folhados com requeijão’
Pumpkin, spinach & goat soft cheese nestled in a crispy filo pastry
Desserts:
Each guest can choose one of the following:
“Sericaia”
Sweet souffle with plum preserve
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Fig nougat and goat cheese skewers
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Chocolate cake with lime mousse
Wines:
The wines are absolutely gorgeous, and very competitively priced.
Just to give an idea, Arca Nova usually sells on a pub/wine bar for more than £20.00 p/ bottle.
White (Vinho Verde)
Arca Nova White 2013 – £13.20 p/Bottle
Made with Loureiro, Arinto and Trajadura (Native Portuguese Grape Varieties) typical to the Vinho Verde region.
This is the perfect summer wine: Fresh, aromatic with great acidity, and a slight fizz. We’ve catered an entire barbecue with this wine and the reaction was simply superb!
Arca Nova Alvarinho 2013 – £17.50 p/Bottle
Made with Alvarinho (Native Portuguese /Galician Grape Varieties) typical to the Vinho Verde region.
Clear with light hay reflexes; Abundant yet elegant floral scents paired with pleasant and fresh fragrances of lemon and orange tree blossoming. Finishes with tropical aromas; Very rich structure with a full body and soft feel.
Rosé
Arca Nova Rose 2013 – £14.00 p/Bottle
Made with 100% Espadeiro Loureiro, (Native Portuguese Varieties)
Clear and bright framboise colour. Fresh and young aromas. Strawberries and raspberries crushed into currant with generous lime drops. Nice structure and a good balance between the alcohol and acidity. The light fizz enhances the wine freshness.
Red
Pousio Red 2012 – £13.85 p/Bottle
Made with 100% Espadeiro Loureiro, (Native Portuguese Varieties)
“Syrah chimes well with the Trincadeira and Aragones here, bringing its trademark spicy, peppery lift to the red fruits and subtle tobacco notes. Lovely freshness and spark to this. Very good.”
Sarah Ahmed – The Wine Detective
Virgo Red – £18.50 p/Bottle
Made with Syrah(21%), Trincadeira(27%), Alic.Bouschet(10%) and Aragonez(42%)
Young with high aromatic potential, red fruits, blackberries, cherries and plums. When matured, there is an elegant smoky sensation that makes it become more complex. Very elegant in the mouth, it is young and intense in the mid palate and has strong but round tannins, the taste of all the red fruits and the end is fresh and enduring.
Please let us know your thoughts around the our proposal and if you’d like to go ahead booking the venue.
Many thanks,