Our menu shifts gently with the season and what arrives fresh that morning. Ask your waiter - there is always something not on the page.

Small plates lit at the table, meant to be torn into and shared.
Flame-cured pork sausage, lit at the table with aguardente.
Salt cod & potato fritters, lemon aioli.
Wild mushrooms, white wine, garlic, fresh coriander.
Traditional collard greens & chouriço broth.

Aged cuts, iron skewers, rosemary smoke - the centre of every Casa Valdez evening.
Aged ribeye, rosemary butter, sea salt flakes.
Wine pairing · Quinta do Crasto Reserva 2019
Brazilian-cut sirloin, chimichurri Português.
Wine pairing · Esporão Reserva Tinto
Bay-leaf butter beef on iron skewers - our house signature.

Fresh from the Cape coast, plated the Portuguese way.
Prawns, mussels, clams, saffron-tomato broth (for two).
Wine pairing · Soalheiro Alvarinho
Salt cod, straw potatoes, eggs, olives.
Charcoal-grilled octopus, smashed potatoes, paprika oil.

Recipes carried over an ocean and never once revised.
Whole peri-peri chicken, slow-marinated, flame-grilled.
Beef in red wine, garlic & chilli reduction, crusty bread.
Slow-cooked duck rice, chouriço, orange zest.

Convent recipes, sweet endings, espresso optional.
Three custard tarts, Ceylon cinnamon.
Layered cream & Maria biscuit 'sawdust' pudding.
Aged sheep's cheese, quince paste, walnut bread.

120+ Iberian labels. Ask your waiter what they would pour tonight.
Douro · Old vines, dark fruit, cedar.
Alentejo · Spice, leather, plum.
Vinho Verde · Citrus, sea breeze, minerality.
Port · Caramel, dried fig, walnut.