Calico Porto

Chef's daily preparation using fresh, seasonal ingredients

Served with tamarind sauce. Spicy, vegan, gluten free.

Served on a silky bed of chickpea and beetroot hummus. Vegetarian, vegan (on request).

Creamy avocado and sweetcorn, combined with pomegranate, fresh herbs, lime and chaat masala, served with crispy poppadom. Spicy, vegan, gluten free.

Local fish marinated in leche de tigre with red onion and coriander, served with fried plantain and crispy corn. Spicy, gluten free.

Spiced minced beef roasted in the tandoor, served with fresh mint and coriander chutney. Spicy, gluten free.

Chicken roasted in the tandoor, marinated with aged Cheddar, cream, yoghurt, cashew and cardamom, served with plum chutney. Spicy, nuts.

Marinated in coconut milk and passion fruit, with Indian spices, red onion and coriander, served with crispy sweetcorn and heart of palm. Spicy, vegan, gluten free.

Chicken breast cooked in a tomato and cashew nut sauce with Indian spices, finished with butter and fenugreek leaves. Spicy, gluten free, nuts.

Slow-cooked rump steak in a caramelised onion curry sauce with a blend of Indian spices. Spicy, gluten free.

Prawns cooked in an onion and cashew nut sauce with an aromatic blend of spices. Spicy, gluten free, nuts.

Tuna seared in a toasted sesame crust, served with potato salad dressed with wasabi mayonnaise. Gluten free.

Pork belly marinated in vinegar, garlic, wine and Indian coastal spices, slow-cooked and served with sautéed potatoes and a spicy curry sauce. Spicy, gluten free.

Roasted pork leg served with potatoes and baby corn, finished with yuzu sauce. Gluten free.

Meagre seasoned with tandoori spices, served in a coconut broth flavoured with green chilli, mustard seeds and curry leaves. Spicy, gluten free.

Goan Sweet-and-Sour Pineapple Curry. A sweet-and-sour, aromatic Goan-inspired curry prepared with coconut, spices and caramelised pineapple. Spicy, gluten free, vegetarian.

Coastal Mushroom Curry. Wild mushroom curry prepared with toasted coastal spices, coconut, onion and tomato masala, finished with a subtle touch of tamarind. Spicy, gluten free, vegetarian.

Butter sablé base with fresh cream cheese and citrus notes of yuzu

Soft chocolate cake with a molten salted caramel center, served with vanilla ice cream