Lunch

Peixe Branco em Crosta de Sal com Romanesco Assado e Beurre Blanc de Limão Queimado

A whole branzino or sea bream is encased in a seasoned sea salt crust and roasted until the delicate flesh steams in its own juices within. The salt crust is dramatically cracked open tableside, releasing aromatic steam. Beside it: charred romanesco florets dressed in burnt-lemon beurre blanc—a complex sauce where butter is browned to hazelnut, lemon juice is charred until caramelized, creating deep umami and bright acidity.