The beer sangria may sound a little odd to the traditional sangria afficiniado but this one was ravished bottoms up. Beer with fruits also went very well with the meaty fiesta that was to follow. This sweet, fruity, luscious concoction had everyone chugging endlessly.
The meal commenced with salad .I discovered that there was a huge array of vegetarian salads to choose from. The soup of the day was Wild mushroom soup which was deliciously flavoured .Then comes the fun part. The meat carvers come to the table with sword like skewers on which meat is slow roasted. They slice the meat on the table from the skewers straight on to your plate. The flamboyance charges up the atmosphere. Select the 5, 7 or 9 meat course and let the fiesta begin.
The Coxa de frango is chicken leg which is seasoned with a special mix concocted by Chef Edmilson. Fraldinha or fillet tenderloin was cooked medium rare and tasted delightful. The Camarao are Arabian jumbo prawns that were subtly flavoured but delectable. Abacaxl assado is pineapple grilled with honey and some cinnamon. This was juicy, slightly sweet and the earthiness from cinnamon enhanced its flavour by several notches .All this is served with red bean rice pilaf which was flavoured with an interesting tomato sauce.