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December 31, 2025
New Summer Menu at ARCA
ARCA’s summer refresh and new dishes take inspiration from some of Portugal’s classic flavours, but we wanted to bring seasonality, flair and keep the dishes light with a punch of flavour.
Baby broccoli with peanut and saké sauce
Tender baby broccoli, lightly blanched and grilled to perfection, served with a rich and velvety peanut sauce infused with soy, sake, ginger, sesame, and olive oil. Finished with a sprinkle of roasted hazelnuts for crunch and fresh scallions for a bright, aromatic lift—this side dish is a perfect balance of smoky, savoury, and nutty flavours in every bite.
Goat cheese salad with figs
A refined take on a summer classic, this salad features cubes of creamy goat cheese and wine-soaked figs, gently marinated in red wine vinegar to deepen their flavour. Served atop a vibrant zucchini purée infused with fresh basil and spinach, it’s finished with a delicate goat cheese foam for an airy touch. Crunchy caramelised walnuts add sweetness and texture, bringing balance to every bite.
Horse Mackerel Torricado
A modern take on a beloved southern Portuguese classic. This dish features horse mackerel—known for its bold flavour and popularity in the Algarve—served over rustic grilled bread in the traditional torricado style. Balancing the fish’s natural richness with bright notes of lemon, the dish is elevated by a smoky aubergine twist.
Mussel Escabeche
Inspired by the coastal flavours of Portugal, this dish reimagines the traditional mussel escabeche with a light, modern touch. Plump mussels are gently marinated and served with a delicate foam made from the classic escabeche base of tomato, bell peppers, and onions, bringing all the vibrant acidity and depth in an airy form. Nestled beneath is a creamy take on xerém, a traditional Algarve-style cornmeal, refreshed with lemon for brightness and smooth in texture.
Wild Mushroom Orzo
A comforting yet fresh vegetarian dish that leans into Italian influences, this orzo is simmered in a rich wild mushroom ragù, echoing the depth of a classic Bolognese—without the meat. Made with seasonal summer mushrooms, including umami-rich shiitake, the dish is finished with a touch of lemon zest for brightness and topped with fresh watercress to add a peppery lift.
Presa Iberica
A standout surf-and-turf experience that celebrates land and sea. This dish features Presa Ibérica, the most tender and succulent cut of Iberian pork—rich, juicy, and deeply flavourful. It’s paired with a silky sauce crafted from seafood, adding a briny depth that perfectly complements the meat’s richness.
Lamb Loin
A refined tribute to traditional Portuguese flavours, this lamb loin offers a surprisingly delicate taste, showcasing the cut’s natural tenderness. Paired with a vibrant sauce made from spring vegetables—highlighting broad beans, a beloved summer staple in Portugal—the dish brings an unexpected freshness to a typically strong protein. Finished with a touch of mint for a cooling lift, this modern take on classic ingredients balances richness with seasonal brightness.
Warm Chocolate Mousse
A heartfelt nod to one of Portugal’s most beloved desserts, this warm chocolate mousse is inspired by the way Portuguese grandmothers have made it for generations—rich, comforting, and deeply chocolatey. Traditionally served cold, this version adds a gentle twist by serving it warm, enhancing its decadence. A dollop of crème fraîche, brightened with citrus, brings a fresh contrast to the richness, making this classic feel both familiar and refreshingly new.
Lemongrass Leite Creme
A fresh and elegant twist on a beloved Portuguese classic. This leite creme—Portugal’s answer to crème brûlée—is gently cooked in the pan to achieve the perfect silky texture, then topped with a thin layer of caramelised sugar for that signature crunch. Infused with lemongrass for a subtle citrusy aroma, it’s beautifully balanced by a scoop of tangy raspberry sorbet, bringing a burst of acidity that cuts through the sweetness. Light, vibrant, and irresistibly smooth, it’s the perfect finish to a summer meal.