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Six-plate Goan tasting menu & free paired cocktail
£55 per person
Paired cocktail & wines available
5% of profits will go on warm clothes & bedding for the homeless

exact dates tbc 

HIGHGATE // exact dates tbc
DULWICH // exact dates tbc
KILBURN // exact dates tbc

*hosted in  undisclosed high street locations, 
address emailed upon booking, 
one week before the evening*

(On sale soon)


Goan chourico ragou
with chicken liver mousse & picked sago seeds on croute.

Portuguese-style mackeral escabeche
with fermented home made Goan recheado, plantain fritter & preserved lemon.

Goan aamsol & Alentejo pork
clams with roasted sage potatoes and bone broth.

Duck leg vindalho
with soft boiled duck egg , fried green beans & toasted sour dough.

Arroz de marisco
with shaved fennel , Goan balchao and cured egg yolk.

Goan serradura
with almond florentine.

Paired cocktail: (in development)

View bar menu

About the Chef

Coming from Goa for 3 weeks, Chef Gracian D’Souza brings with him Cantinho do Souza, a Goan concept and ode to the evolution of Goan cuisine and its intrinsic link with Portuguese cuisine, as well as his own very personal journey - expressed over seven plates.

Having trained in modern European cuisine, Gracian went on to work in London at the acclaimed restaurant at The Landmark hotel as well as the Renaissance of Mumbai. From here he went on to conceive and develop Porto&Poie in Juhu, Mumbai which also dishes inspired from his childhood memories, family recipes and his travels through Portugal, using only seasonal produce and local where possible.

(On sale soon)

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