At this new modern Brazilian restaurant from notable chef Junior Borges (Uchi, FT33) expect to be delighted — starting with the bread. Yes, the bread. Pillowy clouds served with marbled butter, whipped ‘nduja, ricotta and green garlic relish, this starter sets the bar for your meal, which gets even more inventive.
Just the “snacks” part of Borges’ menu alone, there’s also a tapioca Brazilian cheese fritter and Beach Cheese on a Stick, the stuff of cheese dreams, while the sesame garlic pancake piques palates across the dining room. Larger plates riff into further greatness, from the wagyu picanha with an eggplant caponata, to whole grilled octopus with more of that green garlic, plus a chile vinaigrette.