High Life

HIGH LIFE #10 Jul 2017 65 When asked about the size of the menu, which is considerably smaller than other Portuguese menus across the city, Luís replies, “I believe each item on the menu should be a completely separate experience. There is no point in having the same dish with different sauces, for example. At Fado each of the options presented are uniquely prepared.” The Chef suggests Crab bread stew with octopus carpaccio and bell pepper. Fresh and delicious, this true Mediterranean treat will surprise pallets with its subtle flavors reminiscent of sea and sun. The Codwith egg and angel hair fried potatoes “à Brás” is an example of this. The deliciously light dish is prepared at the table and served immediately, resulting in a soft and airy texture that contrastswellwith the crispiness of the thinly chopped potatoes. To complete the experience, we recommend the Pumpkin lava cake with white cheese mousse and toasted almonds. A real taste of Portuguese traditional confectionery, this dessert is sweet, but not overwhelming so, and melts in the mouth. The real surprise is the pairing of the pumpkin and cheese. What a discovery! Fado provides guests with an adventure to the heart of Portuguese culture. Traditionally generous with their food, the Portuguese believe a meal is a time to spend with family and loved ones. Every bite should be appreciated, savored and celebrated. At Chef Luís Amério’s restaurant you can expect savoir-faire with an added sense of sophistication.