Erva Restaurant renews its restaurant and bar menu and launches new dishes and cocktails that will warm the colder winter days. Different techniques and flavours, lots of comfort, always with all the respect for what Nature gives us. Erva is a restaurant of contemporary Portuguese cuisine whose main objective is to value the regional culture, the local producer and the affective memory of the national flavours. The idea of the menu, served from Wednesday to Sunday, is precisely to value the ingredients that are at their peak. A gastronomic offer that privileges the authenticity and the pleasure in enjoying a good meal.
In the snacks, we highlight the Rooster Crêtes, whose name is inspired by a traditional sweet from Viana do Castelo. It is made with IGP Capão rooster’s stew, accompanied with low-temperature cooked egg yolk with truffled salt flower – 6€. You can also opt for choco herb option typically found in Setúbal, seasoned with citrus vinaigrette and spicy oil – 5.50€, and the fermented Bravo de Esmolfe hare and apple Tartelette – 5.50€, where the team used a base of game rabbit meat to stew the hare.
Dried Octopus Dashi, with poached organic egg, mushrooms, white asparagus and parmesan wafer – 12.50€ – opens the appetizers, followed by Lula with caldeirada broth that symbolizes a day of fishing, in which the lunch is composed by Caldeirada fish stew. At the end of the afternoon, just add fresh lemon juice pasta to the remaining broth, thus creating Sopa Rica de Lisboa – 13.50€.
In fish, the caramelized turbot is accompanied by pumpkin and mussel nage, making you able to taste a true “dip in the sea” – 18.50€. The golden Corvina appears with açorda of roe with two textures (roasted fish eggs in the açorda and in bottarga) and a shellfish broth- 17.50€).
As for the meats, the most requested dish of Erva Restaurant are the spade of lamb with pureed aligot – 28€ -, and the Alentejana pork meat, with acorn purée and roots – 18€ -. Game meat is represented by Partridge with pumpkin, King Oyster Mushrooms and parsley Oil – 22€.
As for the vegetarian options, there are two new options: gratin eggplant with Karashi sauce (10.50€) and Barbecue wheat couscous with vegetables roasted in charcoal and mushrooms – 11€.
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Finally, desserts such as the traditional plate of Cheese and pumpkin – 8.25 € -, the surprising Chocolate, peanut and caramel dessert – 8.50€ – and the seasonal Sweet potato, apple and ginger dessert – 8.25€ -, among many others.
A cuisine with a lot of flavours that delights all of your senses in a complete taste experience, where balance is everything.
Erva Restaurant: Cocktails, what would life be without them?
Have a taste of the new signature cocktails from Erva & cocktail bar, specially designed to make this winter warmer and more vibrant.
Hot Beer Thyme
Hot beer, Santa Teresa rum, honey, orgeat syrup, thyme, butter, tea leaves and bitter cardamom.
Good Old Days
Bushmills Red Bush infused with pineapple peels, strawberry jam, Luxardo, homemade bitter mushroom and oolong tea soda Sakura.
Tea Time (without alcohol)
Green tea, pomegranate syrup, lime, mint and soda.
Red wine, spices, homemade mushroom vermouth, maple syrup and chocolate bitter – served hot.
Gin Tanqueray Ten infused with green apple and cardamom, matcha tea, pomegranate syrup, mint, lemon juice, bitter molasses, broth and fish air.
Erva Restaurant is the best place to get heated up during these winter days.
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