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OUR COOKING

Our cooking has the style of the Chef Gustavo Rinkevich that developed with his experiences in the Mediterranean countries. Knowing how to take advantage of the products of the region, the cuisine of Rocka is made with modernity, Brazilian flavors and tap “praiano”.
Using the hot striking kitchen technique, our menu isprepared according to the seasonality of the ingredients. Inthis way, we guarantee the freshness and flavor of the dishes. We value sustainable fishing. Therefore, purchases are performed in small venues and suppliers with ethical credentials. Every day we select the best ingredients of the region, from the freshest fish, squid of Arraial do Cabo, oysters and other seafood, even the organic vegetables picked from our garden. Everything to create dishes with diversified flavors, healthy and meticulously harmonized.

Autumn Menu 2021

SNACKS

  • Codfish croquette with red pepper sauce
  • Tapioca and coalho cheese cubes with passion fruit sweet chili
  • Fresh scallops with “aji amarillo”, strawberry and advocado
  • Crunchy seaweed with fish tartar
  • Beet hummus with pickled mini vegetables and pita bread
  • Steamed bread with crunchy chicken and gochujang sauce
  • Spanish “Bravas” potatoes with light garlic foam and spicy sauce

STARTERS

  • Catch of the day ceviche with “aji amarillo” and crunchy Arraial do cabo squids
  • Octopus carpaccio with pink pepper flavor, aioli and green apple and celery dressing
  • Chicken foie pathé with sourdough bread, pickles and homemade jelly
  • Warm goat cheese salad with tempura of gilo, passion fruit and honey vinagrete with mixed leaf from our garden
  • Low temperature egg with mushrooms “duxelle”, yam foam and confit lemon oil
  • Chayote stuffed with shrimp, parma jam and bagna sauce
  • Shredded crab with coconut foam
  • Homemade cold cuts with brazilian cheeses

MAIN COURSES

  • Lobster moqueca ravioli with roasted pumpkin, pumpkin seed praline and lobster bisque with confit orange
  • Spanish style Squids ink rice with roasted garlic aioli and Arraial do cabo squids
  • Catch of the day filet with cauliflower puree and couscous, grilled mushrooms and saffron beurre blanc
  • Grilled octopus with “romesco” and grilled veggies
  • Crunchy piglet confit “pururuca”, with “tropeiro” beans, pickles, pitanga sauce and fresh salad
  • Braised black angus cheeks, baroa potatoe and white
    chocolate mousseline and spinach souflee
  • Crunchy piglet confit with grilled pineapple, beer and honey sauce, fresh salad of water cress and radish
  • Braised black angus cheeks, baroa potatoe and white chocolate mousseline and spinach souflee
  • Grilled sirloin with “chimichurri”, yuca gratin and brazilian nuts “farofa”

DESSERTS

  • White belgian chocolate soup with passion fruit ice-cream
  • 70% Belgian chocolate souffle
  • Caramelized sweet rice with coconut milk, confit mango and cinammon ice-cream
  • Coconut Panna Cotta with persimmon, yogurt ice-cream and tangerine coulis
  • “Dulce de leche” flan with sweet rice ice-cream
  • Belgian chocolate parfait with “cafe bianco” ice-cream and cristalized orange
  • Homemade ice-cream tasting (4 flavors)