The restaurant was opened by owner and head chef, Nuno Rosado in August 2013.

The wide variety of spices we use are influenced by Portugal’s former colonies, including piri-piri (hence chicken piri-piri), black pepper, cinnamon, vanilla and saffron. Olive oil, garlic, coriander and parsley are some of the many simple ingredients that we use to flavour our meals. Given that Portugal is a seafaring nation and has a well-developed fishing industry, we aim to reflect this in the sheer diversity of fish and seafood dishes we offer. Fish is served grilled, boiled (including poached and simmered), fried, stewed in clay pots and even roasted. One of the most famous Portuguese dishes we cook is bacalhau. It is said there are more than 365 ways to cook bacalhau, one for every day of the year. Although we are well known for our seafood, we have an extensive menu for the meat-eater and vegetarian options.

• Children Welcome
• Wheelchair Access
• Vegetarian Options
• Gluten Free Options
• Reservations