King’s Banquet.

by Chef Marcos oliver · Rio de Janeiro / RJ

Starting from

R$ 400 + R$ 360/guest

4-150 guests

About This Experience

A Banquet to Feel, Celebrate, and Remember In every detail of this menu, there’s a story: of encounters, subtle flavors, and unforgettable experiences. Inspired by the harmony between classic and contemporary, this banquet was carefully created to turn your event into a memorable moment—where the palate meets art, and aesthetics blend with emotion. From a light, aromatic beginning to main courses that highlight noble ingredients, every element celebrates the pleasure of sharing. Desserts close the journey like poetry: sweet memories that remain long after the last toast. This isn’t just dinner. It’s an invitation to celebrate with all your senses.

Details

Event Guest

Type

4-150

Guests

Duration

Included

Food

What's on the menu

Queen’s Banquet

✨ A Banquet to Feel, Celebrate, and Remember In every detail of this menu, there’s a story: of encounters, subtle flavors, and unforgettable experiences. Inspired by the harmony between classic and contemporary, this banquet was carefully crafted to turn your event into a memorable moment—where the palate meets art, and aesthetics blend with emotion. From a light, aromatic start to main courses that highlight noble ingredients, every element celebrates the joy of sharing. Desserts close the journey like poetry: sweet memories that linger long after the last toast. This isn’t just dinner. It’s an invitation to celebrate with all your senses.

Cocktail

Reception - volante

• Mini vol-au-vent with brie, apricot jam, and edible flower • Salmon tartare on black rice crunch with a citrus touch • Wild mushroom and thyme tartlet • Roast beef rosette with old-style mustard on house-made brioche • Watermelon bites with goat butano • Naturally fermented ciabatta with Parma and pesto • Cornbread-style squares with smoked cheese (coalho) and cane molasses

Appetizer

Queen’s Banquets (Cold Island)

Duo of Field and Garden Textures: Goat cheese timbale with a crunchy topping of nuts and fresh figs, served with a mix of baby greens with edible flowers, raspberry vinaigrette, and organic sprouts.

Main.

Delicate & Tender (A Flor da Pele)

Saint Peter’s fillet with Champagne and herb sauce, served with creamy Sicilian-lemon risotto, fresh asparagus, and a touch of aged ParmesanORMagret de Canard (duck breast) with Port wine demi-glace and black fruitsServed with truffled cassava purée and baby vegetables glazed⸻Main Course (Red Meat)Tournedos of mignon with a Merlot reduction and lavenderServed with a fan-style potato gratin, colorful carrots, and crispy purple onion petals

Dessert

Hidden Treat

Chocolate sphere filled with vanilla mousse and red berries Served with warm seasonal fruit sauce ☙ Finished with edible gold and crystallized flower

Farewell

See you soon with love

Mini lemon madeleines • Bittersweet chocolate truffles • Lavender financiers • Specialty coffee and aromatic infusions

Beverages

🧊 Gastronomic Island of Soft Drinks & Craft Beverages

1. Citrus GardenInfused water with Sicilian lemon, fresh rosemary, Bahia orange, and star anise☙ Light, vibrant, and fragrant2. Hibiscus Tea & Red FruitsServed chilled with raspberry, strawberry, and mint☙ Floral touch and lightly tart3. Lemongrass Refresher with Pineapple and GingerTropical and invigorating blend, with a refreshing finish and a mild spicy kick☙ Served with aromatic ice stones4. Coconut & Lavender LemonadeDelicate, creamy, and surprising—perfect for hot days☙ Finished with an edible flower5. Craft Tonic with Juniper, Cucumber, and Purple BasilSophisticated and herbal flavor☙ Alcohol-free alternative to gin and tonic6. Tangerine Soda with Vanilla and Lemon FoamBalanced between acidity and sweetness, with a light, creamy layer on top7. Iced White Tea with Orange Blossom and LycheeSubtle, aromatic, and elegant☙ Finished with crystallized rose petals

What's included

Included

Ingredients included

Charged separately

Cleanup: R$ 100
Waiter: R$ 200

Photos

Cancellation policy

Free cancellation up to 72h before the event. After that, 50% refund.

How payment works

1 You authorize the payment on your card.
2 The chef has up to 24h to accept.
3 Only then you're charged. If declined, the authorization is released automatically.

Payment secured by Stripe