Appetizer. flor do duke's menu - luanda | restaurants in luanda

Covered

Foccacia | yetu butter | the chef's olive oil | our sauce of the day

Cured beef tartare cornets

Cornettos filled with cured beef tartare, lubango clarified butter, and caviar.

Chicken liver piri piri and brioche

Chicken liver comes to life with the intense heat of piri-piri sauce, revealing depth and character. served on soft, slightly sweet brioche, the contrast between spiciness, richness, and smoothness transforms each bite into a bold and elegant experience.

Ombika okra and tartar sauce with kimchi.

A reinterpretation of "peixinhos da horta," a portuguese delicacy made with green beans. our chef opts for our okra, and ombika, which in umbundu means garden, is delicately prepared to reveal the vegetal and earthy essence of the ingredient. the tartar sauce adds creaminess and freshness, while the kimchi brings acidity and spiciness, creating a vibrant contrast that balances tradition and contemporary flavor in every moment.

High brisket croquette with beef tartare and mustards

“the high brisket croquette with beef tartare and mustards is a celebration of culinary tradition and creativity in the kitchen, presenting a perfect combination of classic and contemporary flavors that will certainly leave your palate enchanted.”

Spiced tuna taco with dried fish powder

A fresh and crispy starter: lightly fried arabic bread toasts, topped with creamy avocado sauce and diced tuna seasoned with spices. the dried fish powder adds depth and a hint of ancestral memory, bringing to the palate a fusion of freshness, intensity, and tradition.

Fried chocolate tempura with herb and lemon aioli

Strips of cuttlefish cooked at low temperature, coated in a light tempura, and fried to perfect crispness. the herb aioli brings aromatic freshness, while the lemon adds acidity, creating a delicate balance between lightness, intensity, and sea flavor.

Octopus with muamba potato cream

Tender octopus tentacles meet the smoothness of muamba potato cream, where tradition and comfort merge. italiana arrabiata sauce adds warmth and intensity, while la vera paprika brings smoky notes, creating a dish that balances delicacy, strength, and identity.

Braised bluefish with catfish shoyu dashi

The bluefish from the island, braised, reveals an intense flavor and delicate texture. the catfish dashi soy sauce adds umami depth, while the aioli softens it with creaminess. the wasabi brings a spicy freshness, balanced by the vibrant sweetness of the tomato sauce — a dish where tradition and modernity meet in perfect harmony.

Pork belly bao bun with mint mayonnaise, teriyaki sauce, and cucumber pickles.

The soft, steamed asian bao bun envelops the succulence of the pork belly, enhanced by a slightly sweet teriyaki glaze. the mint mayonnaise adds unexpected freshness, while the cucumber pickles bring acidity and crunch.

My russian salad with palm oil mayonnaise with wasabi, cured fish from the lota, and hollandaise sauce foam

A bold reinterpretation of the traditional russian salad by our chef: delicately prepared vegetables, enveloped in a vibrant palm oil mayonnaise with wasabi. cured fish from our coastal fish market adds depth and identity, while the hollandaise sauce foam brings lightness and sophistication, transforming a classic into an experience.

Caesar salad with chicken breast, avocado sauce, and dried fish with palm oil

A reinterpretation of the classic caesar salad: grilled chicken breast served on fresh greens, enveloped in a light and velvety avocado sauce. the unique touch comes from the dried fish with palm oil, which adds depth, tradition, and intensity of angolan flavor, transforming a universal recipe into an experience with an angolan soul.

Duke salad with burrata

Mythical house salad with mixed herbs, avocado, peanuts, grilled pineapple, cheese sauce, raspberry vinaigrette with confit tomatoes, burrata and pumpkin pesto.

Grilled prawns with caxinde tea coral sauce

Succulent prawns, grilled to perfection, gain intensity with a coral sauce delicately infused with caxinde tea. the result is a fusion between sea and land, where freshness and depth meet in an elegant and surprising balance.

Vegetable cream

Extra bao bread

Steamed bread with filling on request