New Year's Eve Menu: Let's toast to a new decade
With celebration still in the air and with it being only just over a month since we found out we are keeping our second Michelin Star, Chef Henrique Sá Pessoa and the rest of the team have crafted a menu for the night of 31 December that is both replete and refined.
Comprising six special moments “this end-of-the-year menu both harks back to classic successes of recent years and previews innovations that we have lined up for our new January menu! If you are able to make it, it is going to be a first-class experience”, Sá Pessoa promises.
The wine pairings for the meal will be in the more than capable hands of the ALMA’s two sommeliers, Pedro Ramos and Filipe Wang, who have prepared a list of leading Portuguese wines.
ALMA NEW YEAR'S EVE MENU
Seaweed tapioca with Sado oyster mayonnaise
Flan of ceps, quail’s egg, truffle and bacon crumble
São Miguel cheese, quince jelly
Bell peppers on the “charcoal”
Roast octopus, miso romesco
Champagne Jacquesson Cuvee 739
Fricassee of Mussel and curry, cauliflower, apple
Cuttlefish, herbs, roast onion stock
Clarified Gazpacho, sorbet of dried tomato
Cossart Gordon Madeira Sercial, 5 Years
Cardinal prawns, seaweed, carabineiro stock
Sem Vergonha Tinto 2017. Susana Esteban, Alentejo
Red mullet, pumpkin, bell pepper paste, pine nut beurre blanc
CH by Chocapalha, Branco 2017, Lisbon
Bass, fennel, crab cannelloni, salmon roe
Buçaco Branco 2O16, Bairrada
Entrecôte, wild mushrooms, cream of celery root, black truffle jus
Redoma Tinto 2005, Niepoort, Douro
Basil and champagne sorbet, pineapple from the Azores
Chestnut, white miso, caramelised apple
Quinta do Vallado, Porto Tawny 30 Years
At Alma, we strive to serve something more than a meal: we serve emotions, identity, knowledge. Essentially, we want to craft a cuisine with depth, something that is also a product of our experiences.
We hope you enjoy this trip!