Tender tubes, lightly grilled in lemon butter and basted with our special garlic basting
Grilled with lemon butter and lightly basted with mild peri-peri sauce
Our traditional spicy pork sausage flame grilled and served with mixed pickled vegetables and black olives
Shallow fried crumbed prawns sat on a minted pea purée with garlic mayonnaise
Halloumi, rocket and cherry tomatoes with a melange of olives and capers, served with a sweet chilli aioli
Black open capped mushrooms stuffed with spinach, topped with feta and parmesan cheese and served with a peri-peri and Napoli sauce
Fresh mussels prepared in white wine, cream and garlic with a touch of paprika
Halloumi filled ravioli, burnt butter, sage, spinach and mushrooms with parmesan shavings
Fresh prawns served in our homemade Cognac (optional) seafood dressing with avocado and tomato chilli jam
Crumbed Scottish salmon and coriander cakes, shallow fried and served with a basil and caper mayonnaise
Traditionally grilled on an open flame with coarse salt accompanied by roasted green peppers, fresh onion rings and olives
Fresh linefish, prawns and spinach, wrapped in phyllo pastry served on a bed of mild cream curry sauce
A stack of smoked salmon and avocado accompanied by a lemon cream cheese and a Cognac dressing
Succulent sliced springbok, served on a bed of rocket and mushrooms, sprinkled with freshly shaved parmesan cheese and pesto
Prepared with three sauces: garlic butter - crumbed and topped with mozzarella cheese, Napoli and pesto - blue cheese
Served on a bed of crushed ice accompanied by lemon, Tabasco and black pepper. Your waitron will advise of availability
Traditional Portuguese green soup (chouriço optional)
A creamy based soup, prepared with stock from fresh prawns
Your waitron will advise of our chef?s special choice
Caramelised butternut and beetroot salad with pumpkin seeds, tossed with avocado and young rocket leaves dressed with strawberry vinaigrette
Salad base with blue cheese, grilled pears and our signature dressing
Mixed greens, tomato, olives and feta drizzled with our homemade herbed dressing
Seared prawns, diced papaya salsa, with seasonal greens and Oriental dressing
Tri-colour combination of roasted tomatoes, crunchy rocket and freshly shaved parmesan cheese
Served two in a portion
A rare delicacy enjoyed at Vilamoura. Your waitron will inform you of portion size and availability
Lobster, steamed and cubed, then pan-fried with cream, Cognac, mustard, black cherries and mushrooms
Fresh de-shelled prawns served with basmati rice in a mild, creamy curry sauce
Spaghetti tossed with a delectable array of fresh seafood with a touch of Napoli sauce
A variety of shellfish and linefish stewed in a port wine sauce accompanied by savoury rice and chips. A must try at Vilamoura
Your waitron will inform you on what our various platters consist of
Succulent tubes, lightly grilled and basted in lemon butter with a touch of garlic
Served on the bone and grilled in lemon butter
A succulent linefish fillet, seasoned with fish spices and garlic, grilled in lemon butter. Or Baked in the oven with onions, tomatoes, white wine and garlic.
Scottish salmon, served on a bed of rocket mash, accompanied by a paprika, garlic, white wine and Pernod infused cream sauce
Scottish salmon glazed with Teriyaki sauce, baby potatoes and tender stem broccoli
Two medallions of fillet, served with potato fondant and roasted root vegetables, topped by a duet of sauces - peppercorn and creamy mushroom
Grilled fillet of young beef, baked potato gratin, grilled zucchini and a rich bordelaise sauce
Pan seared with a red wine, minted puy lentil sauce, red onion jam and lamb fillet noisette
Tender ostrich fan fillets, char-grilled and topped with a Portabellini mushroom and port sauce
Braised and cooked in a red wine sauce with onions, tomatoes and sugar beans
Fillet matured to perfection, served in a white wine, cream and garlic sauce (fried egg optional)
Flame grilled chicken breast sat on a creamy camembert and glazed fig sauce, topped with crispy camembert
Whole spring chicken butterflied, marinated in lemon juice, fresh chilli and garlic then char-grilled
Tender fillets of chicken crumbed with parmesan cheese and herbs and served with a lemon cream parsley sauce
Half a duckling roasted and topped with orange segments and Grand Marnier sauce
Sautéed cherry tomatoes, chickpea ragout with halloumi and green olive tapenade
Saffron risotto with confit plum tomato, caramalised butternut and Parmigiano
Fettuccine with Portabellini mushrooms, in a creamy Napolitana sauce with a touch of chilli
Served with butterscotch sauce, banana compôté and cinnamon ice cream
Decadent chocolate and walnut tart served with a berry and mint compote
A custard delight with caramelised sugar
A must have at Vilamoura, floating on our chocolate sauce
Set chocolate mousse with strawberry coulis
Three flavours offered
Coffee and liqueur drenched biscuit with mascarpone cheese
Succulent sliced springbok, sprinkled with freshly shave parmesan, rocket, pesto and mushrooms
Caldo Verde (V) or Prawn Bisque
Succulent tubes lightly in lemon butter with garlic basting
Seasoned with fish spices and grilled in lemon butter
Fillet grilled to perfection, served with a creamy white wine and garlic sauce
Fettuccine with Portabellini mushrooms, caramelised butternut and tomato pesto
Flame grilled chicken breast sat on a creamy camembert and glazed fig sauce, topped with crispy camembert
Succulent sliced springbok, served on a bed of rocket and mushrooms, sprinkled with freshly shaved parmesan cheese and pesto
A stack of smoked salmon and avocado accompanied by a lemon cream cheese and a Cognac dressing
Caldo Verde (V) or Prawn Bisque
Seasoned with fish spiced and grilled in lemon butter
Queen prawns grilled in lemon butter and brushed with a garlic basting
Fillet, grilled to perfection, served with a creamy white wine and garlic sauce
Flame grilled chicken breast sat on a creamy camembert and glazed fig sauce, topped with crispy camembert
Fettuccine with Portabellini mushrooms, caramelised butternut and tomato pesto
Black open capped mushrooms stuffed with spinach and topped with feta and parmesan cheese, served with a peri-peri and Napoli sauce
A stack of smoked salmon and avocado accompanied by a lemon cream cheese and a Cognac dressing
Succulent sliced springbok, served on a bed of rocket and mushrooms, sprinkled with freshly shaved parmesan cheese and pesto
Seasoned with fish spices and grilled in lemon butter
Scottish salmon glazed with Teriyaki sauce, baby potatoes and tender stem broccoli
King prawns grilled in lemon butter and brushed with a garlic basting
Fillet grilled to perfection, served with a creamy white wine and garlic sauce
Flame grilled chicken breast sat on a creamy camembert and glazed fig sauce, topped with crispy camembert
Fettuccine with Portabellini mushrooms, caramelised butternut and tomato pesto
Scottish salmon glazed with Teriyaki sauce, baby potatoes and tender stem broccoli
Fillet grilled to perfection, served with a creamy white wine and garlic sauce
Seasoned with fish spices and grilled in lemon butter
King prawns grilled in lemon butter and brushed with a garlic basting
3 Langoustines and 4 queen prawns grilled in lemon butter and brushed with a garlic basting
Fettuccine with Portabellini mushrooms, caramelised butternut and tomato pesto
Fresh linefish, prawns and spinach wrapped in phyllo pastry, served on a bed of mild creamy curry sauce
Succulent sliced springbok, served on a bed of rocket and mushrooms, sprinkled with freshly shaved parmesan cheese and pesto
Fresh prawns served in our homemade Cognac (optional) seafood dressing with avocado and tomato chilli jam
Combination of calamari, chicken livers and mussels
Fresh linefish, prawns and spinach wrapped in phyllo pastry, served on a bed of mild creamy curry sauce
A stack of smoked salmon and avocado accompanied by a lemon cream cheese and a Cognac dressing
Succulent sliced springbok, served on a bed of rocket and mushrooms, sprinkled with freshly shaved parmesan cheese and pesto
Langoustines grilled in lemon butter and lightly brushed with a garlic basting
Scottish salmon, served on a bed of rocket mash and stir fried vegetables, accompanied by a paprika, garlic, white wine and Pernod infused cream sauce
Fillet grilled to perfection, served with a creamy white wine and garlic sauce
A combination of 1 baby lobster, 3 langoustines and 3 queen prawns grilled in lemon butter and lightly brushed with a garlic basting
Tiger medium prawns grilled in lemon butter and lightly brushed with a garlic basting
Whole spring chicken butterflied, marinated in lemon juice, fresh chilli and garlic then char-grilled
3 Langoustines and 4 queen prawns grilled in lemon butter and brushed with a garlic basting