Mingus

Chef Jace Souza commands the darlings of the audience. The seafood clutch as entry, shrimp stew, fish of the day and mussels gratin with parmesan flavored with notes of ginger and lemon. In the main stage, the tuna sealed with mashed mandioquinha and ragu of mushrooms to the teriyaki sauce. Well ordered among the 300 labels of the winery, the rosé Provençal wine Domaine de Pontfract 2015 is made with grapes grenache, cinsault and carignan. On Saturdays, from 9pm, the restaurateur Nicola Sultanum hosts live jazz, blues and MPB performances.