The “Signature Dinners” are returning to The Dining Room, the signature restaurant of Hotel Quinta da Casa Branca, a member of the prestigious Small Luxury Hotels of The World collection, with an exclusive dinner scheduled for 19 February. This initiative once again brings together some of the most highly regarded names in Madeiran gastronomy, in an experience designed to celebrate creativity, local produce and contemporary fine dining.
For this edition, Carlos Magno, Executive Chef of The Dining Room, has invited Octávio Freitas, Chef of the Desarma restaurant, awarded one Michelin Star, and Gonçalo Bota, Chef of Oxalis, a restaurant recommended by the Michelin Guide. The result will be an eight-course tasting menu, conceived and prepared by the three chefs, with the collaboration of the restaurant’s Pastry Chef, Susana Batista, who will be responsible for the dessert courses.
The experience begins at 7.00 pm in the Piano Room of the Main House, with a welcome Champagne Cocktail, before guests move on to dinner at The Dining Room.
The menu offers a sensory journey combining Atlantic influences, contemporary techniques and outstanding produce. The evening opens with a welcome course, “Saudações by Chefs”, followed by a creation from Chef Gonçalo Bota featuring squid with scallop, laksa and caviar. From the Desarma restaurant comes carabinero prawn with sea urchin and purple passion fruit, a signature dish by Chef Octávio Freitas.
Host chef Carlos Magno presents pigeon smoked over Madeira Wine staves, served with corn timbale and mushrooms, followed by further creations from the guest chefs: parrotfish with fennel textures and miso, by Gonçalo Bota, and cured wreckfish with potato plankton and caviar, by Octávio Freitas. The savoury courses conclude with BT suckling pig with ginger and Madeira agricultural rum, once again signed by Carlos Magno.
The sweet moments are entrusted to Pastry Chef Susana Batista, who presents two desserts celebrating local flavours and classic pairings: pitanga and chocolate, and estate banana with caramel and coffee, followed by coffee, petit fours and macarons.
To accompany the menu, the dinner includes an exclusive wine pairing, designed to enhance each course. The selection opens with Exilado Grande Reserva Blanc de Blancs 2016 from Beira Interior, a Chardonnay sparkling wine, followed by Galatrixa 2023 from Madeira, made from Verdelho, Malvasia Fina and Folgasão. The pairing also features Pretexto 2022 from Dão, a palhete made from Jaen, Alfrocheiro, Encruzado and Bical, as well as Família Margaça Reserva 2022 from Alentejo, produced from Antão Vaz, and Cagarra 2023 D.O.P. Madeirense, crafted from Sercial and Verdelho.
Among the red wines, Marquês de Marialva Reserva 2021 from Bairrada, made from the Baga grape variety, stands out, with the pairing concluding with a classic Leacock’s 10-Year-Old Madeira Wine, produced from Tinta Negra, in a medium-sweet style.
The dinner is priced at €250 per person, including beverages. Places are limited and advance reservations are essential. With this edition of the “Signature Dinners”, The Dining Room aims to further strengthen its position as a leading gastronomic destination.
