Dear customers, With the exception of snacks, starters and desserts, divided dishes will be charged with a 30% increase in the price of the menu due to the important structure available at the establishment.
Half a dozen meaty, crusty pork belly bricks, topped with a delicate caper mayonnaise and a succulent mussel. Not from China, but almost!
six fries, stuffed with prawns and chicken, seasoned with fresh herbs, and served with avocado cream and sweet potato chips
Subtle and thin discs of “roots” cover a refreshing fish of the day tartar with chives and wasabi
When this composition arrives in front of you, your eyes will widen and your nose will itch... hmmm, what a delicious smell! Croissant dough welcomes an onion and mushroom cream, sautéed in white wine and garlic. The set is drizzled with roti sauce, parsley pesto and parmesan shavings. Don't be alarmed when you see the knife appear in the hand of whoever brings this delight to the table for you - it's part of the show! It's a plate full of surprises!
Very crispy and golden on the outside! When cutting the first piece - beware! - a waterfall of cheese melts on the plate, like a tsunami flooding the beach, and envelops pieces of bacon and fried onions. Combine with our unavoidable rustic house bread.
Crispy shrimp with crawfish mayonnaise and mint. To roll out!
A must-have classic from Esther Rooftop. A family recipe from chef Benoit Mathurin. Cake harmoniously seasoned with a mix of pork and stuffed with foie gras heart. A very traditional recipe from the French countryside.
Our famous marrow is wearing new clothes! Cut lengthwise, the marrow-filled beef bone is seasoned with our unmistakable roti sauce! A light touch of Sichuan pepper, a Sicilian lemon tear and Himalayan rose salt flavor the dish. Accompanies a band of crispy and golden croissant. Amazingly delicious!
A trip around the world that starts in Peru and arrives in Japan without taking a plane. Prime sashimi cut of the fish of the day, floating in "Tiger's Milk" and surrounded by floats of sweet potato chips and a corn sorbet iceberg. Ready to take off?!
The magic of cooking provides simple and generous moments like the night my partner and chef Benoit Mathurin gave me this dish. I was sitting at Esther's bar waiting for him to taste a glass of Jerez that he wanted to introduce me to. The choice of this wine was not fortuitous; it was part of the tasting of the first version of this mixture of seashells that he had picked up by chance, early in the morning, while passing by the Mercadão. The seafood of the moment, are cooked in a harmonious broth of sherry, celery and thyme... At the end, without ceremony, ask for a bread roll to suck the broth. Here you can and should!
Individual appetizer or snack to share, our skillet of mushroom ragout with oven-roasted horse egg is to suck, with will and without limit, our rustic bread made with 72 hours of fermentation. The eyes revolt with pleasure at the first suck!
Seasoned leaves with personality.
P72 breads coming out of the oven at Mundo Pão do Olivier (72 hours natural fermentation):
— Warm rustic bread | R$ 12,00
— Olive braid | R$ 12,00
Served hot and crispy at the table. A delight…
Like a Genoese tower on the island of Corsica, bathed by the Mediterranean sea, our shredded cheek tower is harmoniously cooked in honey and rosemary and placed in the middle of the deep dish. An unctuous and delicate manioc puree bathes its base. On the horizon, see three islands of manioc soufflé chips. Did you know that one of Corsica's specialties is pork and the cheek is considered a delicacy?
During the 5 years of Esther Rooftop's existence, our piece of beef has always been Alcatra. The new version we present is very bold and innovative. The piece weighs 220 grams raw and is served divided into two parts, each enhancing its own preparation: the first piece is sealed on the plate and finished in the oven, showing its cooking point; the second piece is cooked in the pan, shredded, drizzled with our famous roti sauce and wrapped in a cabbage leaf. Accompany our traditional cassava milleaf and conte cheese, puree of the day, and... the final touch... an emulsion of Béarnaise sauce.
Did you know that the duck has a big and generous heart? Well, in this dish you can see it lying on a passionate duck rice and accompanied by a delicate and rare slice of magret. An egg yolk cooked in Shoyo sauce crowns the dish, making it fit for a king. Finally, a crispy sheet of fine herb farofa adorns the composition.
Are you curious and cheeky? Do you like to get out of the trivial and known? In this dish you will do well! Surprising and delicious, the thymus is a kid that is close to the heart, being considered the gland of energy. An unknown delicacy in Brazil and much sought after in France and Argentina, with a very docile texture and flavor and a delicate personality, the thymus is prepared sealed on the grill and finished in the oven, creating a slightly crispy and golden crust on the outside but fluffy on the inside. For no one to fault - and to consolidate you as a good connoisseur of the best culinary delicacies - accompanies an incredible sauce of whole funghi, that mushroom, Too much!
When I say that Esther Rooftop is a different house in every way, this dish is the best example of that. Just imagine: a grilled fish steak, placed in a skillet with farm vegetables and couscous, is served with a delicious bobó sauce.
Between black stones of manioc gnocchi with squid ink, dipped in the darkness of reduced octopus broth, hide thick rings and squid heads quickly jumped, making the perfect point of softness. In the end, you'll want to order a homemade bagel to suck on the leftover sauce! I suggest you simply eat it like a delicious soup! You can ask!
Seafood rice and subtle Thai crayfish emulsion. Accompanies octopus, shrimp and mussels. Everybody Loves!
Mix of organic vegetables sautéed in olive oil. An attractive option that, when it arrives at the table, makes you want even those who are not vegetarian or vegan. Flood your palate with pleasure!
Genuine olive risotto from the Azapa oasis, in northern chile in the middle of the Atacama desert. Purple, fleshy and with a strong and unique flavor, an unforgettable and addictive risotto.
The opportunity for our cooks to create with seasonal products.
Steak or fish, potato balls or organic vegetables.
With our artisanal and national suppliers, we choose the best, most refined and flavorful cheeses.
A family recipe that my partner and chef Benoit Mathurin brought from France when it was already a hit on his menu in Paris. A hit from Esther.
Childhood memory. A specialty of Dr François Anquier, my father. Anyone who understands rice pudding has to try it.
A beautiful composition of several classic preparations based on tropical products! Cheesecake and toasted coconut ribbon, passion fruit curd, chocolate ganache and Brazil nut crumbs...
Horizontal lemon pie. All preparations that make up the lemon pie are tasty horizontally and harmoniously separated on the plate! Lemon curd, meringue au gratin, crumble, and basil leaves. Beautiful and delicious!
How about a more current version of this Australian dessert? This is the language we have chosen to introduce you to our Pavlova. Made with a velvety curd cream base, drops of raspberry curd, crumble and red fruit coulis; topped with crispy meringue tuile. Come il faut!
Crispy and stuffed with our special Banoffi, sealed with drops of velvety dulce de leche. It is to tremble with pleasure. A tribute to Vital Brasil, the brilliant architect who created, designed and built the Esther Building, the first Modernist building in Brazil!
Specially developed by Olivier Anquier and Benoit Mathurin a 7 time menu.
Served from Monday to Friday for lunch (except holidays)
Appetizer, main course and dessert