Kitchen

Our menu is 100% organic and seasonal, with ingredients grown in our gardens or those of small artisanal producers. Some ingredients also come from different parts of the country, such as the cornmeal from Rio Grande do Sul, the tapioca from Rio Grande do Norte, and the raw cheeses from Minas Gerais. We believe the harvests, the seasons, and the producers should determine what we cook, not the other way around. That’s the reason we don’t have a set menu. We create seasonal menus according to the ingredients’ daily or monthly availability. In addition to the dishes listed on the blackboard, we have designed menus in 4 or 6 courses for a more complete experience of our concept.

More than 60% of our menu is plant-based. We have been growing all the herbs and vegetables we offer in our menu in our organic gardens since 2015. Our vegetable garden is also the source of our eggs, laid by free-range chickens fed with natural food and fresh goat milk. Everything we don’t grow or produce ourselves, we buy directly from producers or institutes who promote direct contact between consumers and farmers. Our list of suppliers is comprised of hundreds of organic and artisanal producers we found in the last decade, and it is available for those who wish to receive it by e-mail.

We use the entirety of our materials, whether they are animals or plants. From milk, we extract all derivatives: butter, cream, serum. We look for new ways to use raw materials and also try to find and use unconventional food plants, such as medicinal herbs and edible flowers that grow spontaneously in our orchard. We solely work with artisanal, sustainable, and seasonal fishing, and prefer small fish to big fish.

We use only fresh milk, from our goats or friends’ cows, which we know how are fed and treated. We make our plant milks using coconut, seeds, grains, or nuts. The pulp left after the milk is strained is made into flour and used in cakes, cookies, and bread’s recipes. The whey that remains from making curd, yogurt, butter, and cream returns as an ingredient to recipes like those for rice, doce de leite (a milk-based caramel cream), fermented foods, sauces, as well as being used as fertilizer for our garden.

Our bread uses natural long fermentation, and for the base, only ancient grains, as well as manioc flour, heirloom cornmeal, and a series of repurposed ingredients such as peels, legumes, vegetable milk, and coffee grounds. Every week we receive fresh cow milk and use it to make fermented butter, curd, and heavy cream. Whenever possible, we also use milk from our goats.

We use the entirety of our materials, whether they are animals or plants. From milk, we extract all derivatives: butter, cream, serum. We look for new ways to use raw materials and also try to find and use unconventional food plants, such as medicinal herbs and edible flowers that grow spontaneously in our orchard. We solely work with artisanal, sustainable, and seasonal fishing, and prefer small fish to big fish.

We use only fresh milk, from our goats or friends’ cows, which we know how are fed and treated. We make our plant milks using coconut, seeds, grains, or nuts. The pulp left after the milk is strained is made into flour and used in cakes, cookies, and bread’s recipes. The whey that remains from making curd, yogurt, butter, and cream returns as an ingredient to recipes like those for rice, doce de leite (a milk-based caramel cream), fermented foods, sauces, as well as being used as fertilizer for our garden.

Our bread uses natural long fermentation, and for the base, only ancient grains, as well as manioc flour, heirloom cornmeal, and a series of repurposed ingredients such as peels, legumes, vegetable milk, and coffee grounds. Every week we receive fresh cow milk and use it to make fermented butter, curd, and heavy cream. Whenever possible, we also use milk from our goats.

 

Dietary restrictions:

All dietary restrictions are respected when previously stated at the time of the reservation.

Menu

MENU BRUNCH  2021

 

MEIO CAFÉ DA MANHÃ

Pães de fermentação natural, grissini, manteiga fermentada com borra de café, R$23

Panzanella, legumes, croutons, ovos fritos, folhas da horta, R$31

Dois pedaços de queijos artesanais paulistas, geleia do dia, R$49

Pão naan, cordeiro desfiado, salada de cebola, queijo Kanonenko. R$35

Lanche: pão baguete, queijo Mandala – Queijaria Pardinho, tomates assados e rúcula, R$32

Tostada de espelta, abacate, molho de limão com pimenta, cebola fermentada, picles da horta e brotos, R$29

Lula carbonara, torresmo de porco, espuma de gemas e pão na chapa, R$49

Pizza de espelta, molho bechamel, queijo Kanonenko – Queijaria Refazenda, queijo Mandala e Cuesta Azul – Queijaria Pardinho, R$49,00

Pizza de espelta, molho de tomate defumado, ovo, couve frita, gema curada ralada, R$49,00

 

ALMOÇO

Vegetais da horta, ovo ou queijo,  R$45

Ravioli de espelta, abóbora, kimchi, queijo Mandala – Queijaria Pardinho, noisete, sálvia, R$65

Cordeiro, caldo de cordeiro, feijão do guandú, salada de abacate e hortelã, R$65

Risoto de tomate, queijo Kanonenko – Queijaria Refazenda, capuchinha, tomate assado, R$65

Gnocchi de taioba, bechamel de coentrão, kale frito, castanha do Pará, R$65

 

EXTRAS

> R$6 cada

Mel, kimchi, chutney de maçã, molho de goiaba, geleia de jabuticaba, ambrosia.


QUITUTES

> R$23 cada

Torta cremosa de castanha de caju e matchá.

Bolo cremoso de fubá de milho crioulo.

 

 


NÃO ALCÓOLICOS

Kombucha – R$18

 

VINHOS & CERVEJAS

>Escolha seu vinho direto da nossa carta:  são mais de 200 rótulos só de naturais, orgânicos e biodinâmicos.

https://www.saintvinsaint.com.br/wp-content/uploads/2020/08/carta-de-vinhos-.pdf

De terça a sexta das 17h às 21:30h


Semana 06/04 a 09/04

 

ENTRADAS

Pão de fermentação natural + manteiga fermentada, R$23

Sortido de queijos + geleia do dia + pão do dia, R$49

Sortido de embutidos + pão + conserva do dia, R$65

Terrine de badejo + pão na chapa + folhas e azeitonas, R$45

Lanche: brioche + carpaccio de cordeiro + alioli + cebola caramelizada + salada de folhas, R$38

Panzanella, legumes, croutons, ovos fritos, folhas da horta, R$38

Polenta de milho crioulo + ovo frito + couve frita + gema ralada, R$35

Rosbife de cordeiro + aioli + pão frito + hortelã, R$45

Mix de folhas + abacate + quiabo confitado + vagem grelhada + cebola fermentada + queijo Kanonenko + castanha do Pará, R$39

Salada mix de folhas + cenoura confitada + nozes + queijo azul + pepino fermentado e vinagrete de mel e mostarda, R$39

Tostada de espelta, abacate, molho de limão com pimenta, cebola fermentada, pepino em conserva e brotos, R$29

Lula carbonara, torresmo de porco, espuma de gemas e pão na chapa, R$49

 

PRINCIPAIS

Peixe do dia escabeche, acompanha cebola, pimentão, tomate, azeitonas, queijo e ovo cozido, R$75

Vegetais da horta + ovo ou  queijo do dia R$45

Cordeiro + caldo de cordeiro + feijão do guandú + salada de abacate e hortelã, R$65

Ravioli de kimchi + abóbora + espuma de queijo + queijo Benzinho + noisete + sálvia, R$65

Risoto de tomate, kanonenko, alcaparras de capuchinha, tomate assado, R$65

Gnocchi de taioba, bechamel de manjericão, kale frito, castanha do Pará, R$65

Paella de legumes + alioli + picles da horta + brotos da horta, R$ 49

 

SOBREMESAS

Bolo cremoso de fubá de milho crioulo, R$23

Torta cremosa de castanha de caju e matchá, R$23

 

 

Musical cover charge R$ 16 (per person)

 

We recommend making reservations – Tables above 6 people only with previous menu reservation

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Contact

Rua Professor Atilio Inocenti, 811,
Vila Nova Conceição, São Paulo

Telefone:
11. 3846-0384

WhatsApp:
11. 95085-0448

We recommend making reservations - Tables above 6 people only with previous menu reservation