Our interpretation of the classic from the corner bar ... a crispy pork rind with a berry jam, and delicious chili pepper and sago popcorn.
six fries, stuffed with prawns and chicken, seasoned with fresh herbs, and served with avocado cream.
Imagine the scene. The retractable roof of the balcony is all open to the infinite sky. The dance of twinkling stars animates the dark background of another beautiful night on the town. Suddenly, floating across the balcony to your desk, a mothership carrying a colony of elegant and delicate flying saucers lands in front of you among your cutlery. They are subtle and thin discs of "Raizes" that hide a precious and refreshing fish tartar delivering a soul of herbs and lemon zest.
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!
Camenbert baked in the oven until melted with a marinade of honey, olive oil and seasonal fruits... finished with a fresh herb salad.
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!
Tuna sashimi and a delicious coconut milk sauce with a special oriental touch... it doesn't get fresher and tastier than this delight.
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!
A great classic of bistrot cuisine in France, we are finishing our eggs with mayonnaise with fish roe and herbs to bring freshness to this starter.
Seasoned leaves with personality.
P72 breads coming out of the oven (72-hour natural fermentation):
— — Olive braid | R$ 40
Served hot and crispy at the table. A delight...
A day without animal protein...
Seasonal vegan experience created by our kitchen team.
Delicately confited cheek on honey and rosemary roti, an oriental touch with delicious couscous and caramelized carrots.
200g of soft rump bonbon, cooked to the point (medium-rare) served with a sauce of red wine, bacon and mushrooms. To accompany this meat, punched potatoes and caramelized onions. A French classic in Esther's style.
Cod and potato gratin, purple olives, caramelized onion and olive powder Served with leafy salad.
Already an Esther Rooftop classic, our brothy duck rice comes with grilled duck heart, crispy farofa, cured egg yolk and pickled red onion. To eat on your knees!
Octopus and squid lying on a layer of mini arborio rice from Serra da Mantiqueira cooked in Thai shrimp broth. Finished with sprouts coriander, basil leaves and peanuts.
Our customers' favorite gnocchi, served with an emulsion of onion, white wine and cheese. To make this dish even better, go grilled mushrooms.
Grilled Pirarucu, mussels, seafood velvety and wasabi. Vegetables of the moment.
1 protein: Rump Bonbon Homemade, Chicken Nuggets and Fish croquetas.
1 Garnish:Vegetables, Potato balls and White sauce pasta
A day without animal protein...
Seasonal vegan experience created by our kitchen team.
Crispy choux, chestnut praline, caramelized apple and salted caramel cream... to eat on your knees...
A childhood memory of my father, anyone who knows about rice pudding has to try it.
Chocolate ganache, cumaru earth, passion fruit curd and coconut textures. Brazil in transparency...
A modern version of the French classic... the right balance between the acidity of the lemon and the freshness of the basil.
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!
A day without animal protein...
Seasonal vegan experience created by our kitchen team.
Specially developed by Benoit Mathurin a 6 time menu.
Served from Monday to Friday for lunch (except holidays)
Appetizer, main course and dessert
Appetizer
Main Course
Dessert