Casa do Frango Victoria

Artisanal Dusty Knuckle Bakery sourdough served with premium salted butter and extra virgin olive oil.

Deliciously savoury pastries stuffed with a rich, spiced filling of kale, mushroom, and caramelised onion.

Crispy golden pork and potato croquettes paired with a creamy, savoury mustard béchamel.

Traditional crispy cod and potato fritters, served with homemade tangy lemon aioli.

Tender grass-fed beef fillet seared in rich wine and garlic, served alongside house-made pickles.

An iconic Portuguese comfort dish combining salt cod, fluffy eggs, and crispy matchstick potatoes.

Tender British beef fillet skewers with bell peppers and onions, brushed with garlic and rosemary beef fat, chargrilled to medium.

Free-range Cornish lamb chops marinated in garlic and rosemary, charred and served with a vibrant mint and parsley sauce.

Slow-roasted Hampshire x Duroc free-range pork belly ribs, fried to a crispy finish and coated in a garlic and lemon glaze.

Fresh grilled seabass fillet served with a rich lemon butter sauce and fresh chives.

Grass-fed Hereford onglet steak, cooked medium, finished with a rich and velvety peppercorn sauce.

Wild Atlantic confit cod topped with a chickpea crumb, served over a bed of creamed spinach.

Melt-in-the-mouth 10-hour roasted Hampshire x Duroc free-range pork cheek served with a sweet potato purée.

A plant-based alternative to Casa rice featuring peas, mushrooms, crispy kale, and fresh mint.

Tenderstem broccoli and fine beans tossed with garlic and chilli.

Hot, crispy golden chips dusted with sea salt.

Baby gem lettuce quarters dressed lightly, topped with delicate shallot rings and fresh dill.

Sweet, seasonal heritage carrots grilled over open coals.

Finely shredded crisp hispi cabbage and carrot tossed with fresh herbs.

House-made piri-piri infused spicy oil.

Fiery scotch bonnet pepper hot sauce.

Creamy and spicy house aioli.

Vibrant green herbaceous salsa verde.

Rich and garlicky house mayonnaise.

Rich and thick roasted tomato sauce with a smooth texture.

Velvety black olive mayonnaise.

Biscuit cake featuring layers of coffee-soaked Maria biscuits, vanilla cream, and salted caramel.

Decadent sundae with cinnamon and vanilla ice cream, warm custard, whipped cream, and puff pastry shards.

Choice of Madagascan Vanilla, Chocolate and Roasted Hazelnut, Sea Salt Caramel, Sicilian Lemon, or Raspberry.

Belvedere vodka, coffee liqueur, espresso, and agave syrup.

Licor Beirão, coffee liqueur, espresso, cream, and salted caramel.

Sandeman 10-year old Tawny, a rich red port with notes of sloe, damson, and plum.

Traditional Portuguese cherry liquor known for its rich, fruity flavour.

Golden-coloured Barbeito Rainwater Madeira with notes of caramel and almond.

2/3 pint of refreshing Portuguese lager.

Refreshing plum and thyme spritz.

Fresh melon and aromatic basil martini.

Non-alcoholic tropical pineapple cooler.

Low-alc 6.9% peach iced tea.

Effervescent spiced orange spritz.

Non-alcoholic rhubarb spritz.

Double shot of rich espresso.

Espresso with hot water.

Smooth espresso with steamed milk and a thin layer of microfoam.