We've refreshed the menu. Some dishes are entirely new, others are old favorites with a new presentation. Here's what to look for.
Two Dishes Built Around the Tiger Prawn
A large tiger prawn anchors the spring menu, and it appears in two ways.
Green pea soup with prawn. A warm cream of young peas, finished with herb oil and a crumble of black olive. The prawn is seared to a deep caramelization while staying tender inside. Light but satisfying — exactly what you want to eat in spring.
Risotto in prawn bisque. Arborio rice slowly cooked in a rich prawn bisque — a depth of flavor that's hard to achieve any other way. Topped with Parmesan shavings and one large prawn. A dish people come back for.
Green pea soup with prawn. A warm cream of young peas, finished with herb oil and a crumble of black olive. The prawn is seared to a deep caramelization while staying tender inside. Light but satisfying — exactly what you want to eat in spring.
Risotto in prawn bisque. Arborio rice slowly cooked in a rich prawn bisque — a depth of flavor that's hard to achieve any other way. Topped with Parmesan shavings and one large prawn. A dish people come back for.
A Spring Salad with Burrata and Strawberry
Fresh burrata, ripe cherry tomatoes, cucumber, radish, snap peas — and yes, strawberries. It sounds unexpected, but the strawberry earns its place: it brings a sweetness and acidity that play beautifully against the cream of the burrata. The kind of salad you want to order on a sunny day.
Desserts: New and Reimagined
Tiramisu. A first for our menu. Classic, no twists — savoiardi, mascarpone, cocoa. Simply done well.
"Kartoshka," reimagined. The dessert you know, with a new presentation. It now arrives in a silver coupe: a cocoa truffle on whipped cream, fresh raspberries and blackberries, a thread of salted caramel. The same flavor, dressed up.
Mini cheesecakes. Three small cheesecakes set over a berry coulis, finished with blackberry and lime zest. Beautiful, and never too sweet.
Breakfast: A New Presentation
Our scrambled eggs with lightly cured salmon now arrive on a new plate — soft eggs, horseradish sauce, onion confit, and good bread on the side. The dish reads more composed, more considered.
We've also reworked the presentation of all our eggs Benedict on brioche — and hollandaise now comes standard on every version. Three options:
We've also reworked the presentation of all our eggs Benedict on brioche — and hollandaise now comes standard on every version. Three options:
- With lightly cured salmon and avocado cream
- With mortadella — the Italian version, where the richness of the cured meat is balanced by the bright sauce
- With pastrami and onion jam — the most savory and substantial of the three
Come and try. We'd love to see you.
Sense of Coffee & Wine Baixa, Lisbon
Sense of Coffee & Wine Baixa, Lisbon
Sense of Coffee Parque das Nações, Lisbon