A New York banquette style restaurant with tables located close together around two walls with some round tables in the centre. Al fresco dining is available on a terrace.

Christopher Ozorio, owner and executive chef, learned his cooking from his mother using recipes from his Portuguese grandfather. Many of the family help in the restaurant. Spices used since Moorish times feature in many dishes. Starters include golden fried codfish cakes which are flavoursome and light, sauteed octopus with garlic, onions, parsley and sweet paprika which comes with an excellent spiciness, and delectable sauteed fresh clams in olive oil with garlic and coriander in white wine sauce. For some dishes such as roast suckling piglet, Portuguese roasted duck, and roasted leg of lamb, several days advance notice is required as the dishes need meticulous preparation. Main courses come in generous portions – enough to share with several diners. Portuguese chicken stew, marinated with tumeric, garlic and cooked with chourico in coconut sauce is a Macanese classic whilst baked duck rice Portuguese style is also excellent. There is a fine selection of Portuguese desserts.

Gazela vinho verde makes an excellent alternative to bottled water (there is no free water). Red wines are all Portuguese and well chosen. Port aficionados will find plenty of choice.

Attentive and pleasant, staff try to please.

Three courses for two without drinks is $700. Set lunch is great value starting at $80.