BRICK CAFÉ Brick Café is an authentic Portuguese place to enjoy breakfast, lunch or just sip a cup of coffee after strolling around town. The menu offers several delicious options, all fresh and in line with what the season has to offer. The atmosphere is laid back and welcoming. Try some of their pastries and cakes to build up your stamina. Rua de Moçambique 2 Tel: +351 21 81 41 575 | €€
BELCANTO Chef José Avillez
DONA QUITÉRIA Located in a former grocery store dating back to 1870 you’ll find this charming “petiscos” (Portuguese tapas) restaurant. Packed with authentic decoration, this restaurant has a unique vibe. Friendly staff serving tasty bites with a gourmet touch ensures a satisfying gastronomic experience for either lunch or dinner. Travessa São José 1 Tel: +351 21 39 51 521 | €€€
PATEO 13 Looking for the perfect restaurant to spend your autumn evening? Pateo 13 is your man. This authentic eatery is the perfect spot for large groups, or to just have a relaxing evening with some close friends. The BBQ food is to die for with quality fish and meat dishes being delivered with style. Watch the world go by from the terrace, but book early to guarantee the table. Calçadinha de Santo Estêvão 13 Tel: +351 21 888 23 25 | €€ A must visit is Pasteis de Belem, home of the pastel de nata, an eggy custard tart with crisp pastry and a blistered top
© Paulo Barata
Dip in the sea serves 4 INGREDIENTS 4 sea bass steaks, 170g each For the sea water Lemon juice to taste
400g mussels, well cleaned
For the bivalves
100g water
12 mussels
Seaweed & marine plants
12 razor clams
60g false dulse (dilseia carnosa)
20 cockles
60 g sea lettuce
Sea salt
40 g marsh samphire
Mineral water
40 g dead man’s fingers (codium fragile)
METHOD Place each sea bass steak in a sous-vide bag. For the bivalves Bring a saucepan of salted water to the boil and cook the bivalves separately. Count 30 seconds for the mussels, 13 seconds for the cockles and 50 seconds for the razor clams (which should be cooked in a vacuum sealed bag). Quickly cool the bag of razor clams in cold water and ice. With a small knife, remove the remaining bivalves from their shells and keep in the refrigerator. For the sea water Bring water to the boil. Add the mussels and count 30 seconds. Remove from the heat and pass the mussel cooking water through a superbag. Retain the broth and cool it immediately. For the seaweed and marine plants Soak the false dulse in cold water to remove excess salt. Boil water in a pan, add the sea lettuce and cook for 30 seconds to 1 minute. Remove and cool in cold sea water. Use the marsh samphire and the dead man’s fingers raw. To finish Place the sea bass in a bain-marie heated to 54ºC, for 20 minutes. Heat the bivalves and seaweed in sea water steam. Heat the sea water (the mussel broth) in a pan to 80ºC. Remove the sea bass from the sous-vide bag and place in the pan of sea water for 5 seconds. Remove the sea bass from the mussel broth and strain onto a serving plate. Pass the broth through a fine strainer and add a little lemon juice. Serve the sea bass with the seaweed and the bivalves and finish with a little of the broth.
ONBOARD | AUTUMN 2015 | 95
table talk.indd 95
9/1/15 12:56 PM