Boteco do Brasil

Straight from the traditional Brazilian cuisine to boteco do brasil deep-fried chicken thighs with Brazilian spices, served with chilli salad & spicy sauce.

Feel the atmosphere of Brazilian botecos soft potatoes dough filled with chicken.

Brazilian​ chourico sausages served with cassava.

Colourful, spicy and delicious roast peppers stuffed with mozzarella, tomato & rice.

The dish is traditionally encountered in Brazil's northeastern states of bahia and pernambuco as main street food. It is served split in half and stuffed with spicy pastes made from shrimp, ground cashews, palm oil.

Market​ fresh prawns on a bed of crispy lettuce smothered in a marie-rose

Barbecue prawns grilled marinated with chilli and garlic.

A salad that delights your eyes and enrich your taste. Mixed green leaves with fresh tropical fruit.

Mixed green leaves.

Soup of the day.

The bauru has a fairly well documented history. In 1934, a student at the faculdade de direito do largo de sao francisco, in sao paulo, casemiro pinto neto (known as bauru for coming from the city of the same name in sao paulo state) , entered ponto chic, a traditional eatery and student hangout, and asked the cook to prepare a sandwich from his specifications. "bauru's - the traditional recipe calls for cheese melted in a bain-marie, slices of roast beef, tomato and pickled cucumber in a French bun with the crumb accompanied with fries.

Beef burger with a slice of dunlop cheese served on a bed of salad, accompanied with fries.

Mixed vegetable burger served on a bed of salad, accompanied with fries.

Fillet of corn-fed chicken on a bed of mashed potatoes or rice, with re fried beans & mixed salad.

Hot, spicy, colourful try a speciality from the Brazilian state where the carnival was born: bahia corn-fed chicken breast cooked in coconut milk, cashew nuts, and peanut, ginger and palm oil. Served with rice, beans and cassava flour.

Picanha meat is the south-Brazilians passion! Seasoned strips of rump cap steak pan fried served on a sizzle platter, with a side of cassava and vinagrete

Traditional tropeiro sausages recipe from the pantanal, served with slow cooked cassava.

Invite the family or friends to share this Brazilian speciality Brazilian mix grill BBQ served in a platter with chips and salad (sauces available for 2 extra) .

Spaghetti pasta with fresh sea food and cherry tomatoes sauce.

The warm feeling from Brazil in Scotland let your taste tries this dish so native market-fresh white fish slow cooked in coconut milk with onions, coriander, tomatoes and peppers, finished with palm oil. Served with rice and farofa (flavoured cassava flour) .

A seafood dish typically Brazilian: colourful, diversified and made to share! Fresh sea food platter, composed with salmon, scallops, crab, calamari and king prawns.

Mixture of vegetables and meat shredded bird in mayonnaise

Humm… feel in heaven with this cake made with strawberry and coconut cream with sponged biscuit base, covered with fresh grated coconut on the top, decorated with fresh strawberry

Rice pudding with a touch of cinnamon and cloves

Freshly made chef’s special sweet of the day. Ask your server!

Toasted homemade bread one of them topped with chopped fresh tomatoes with garlic, olive oil and the other one with grilled vegetables.

Buttered chicken breast strips in a peppercorn sauce.

Buttered market fresh white fish served with green salad and Brazilian cajun chips.

Almondega Spaghetti meatballs

Chefs special dish of the day.

Fried eggs, baked beans, vegetarian sausage, roast tomato and mushroom.

Boteco Pesto Arrosto; Crilled cheese panini with home made Pesto and roast Peppers.

The caipirinha (pronounced kai-pee-reen-yah) is brasil’s signature cocktail. on the beach at sunset, festive dinners and all night dance parties. caipirinhas are an essential part of any brasilian celebration.available in classic lime, or with any number of fresh fruit combinations… use your imagination. 50ml Sagatiba cachaca a whole lime, cut into wedges, fine white sugar muddled in a glass and served with cubed and crushed ice.

Your favourite & mine served with the mojo of a brasilian bartender. classic is also an option. 50ml Sagatiba cahaca 4 wedges of lime, fresh mint, fine white sugar, dash of soda muddled into a tall glass & topped up with crushed ice & soda. garnished with a mint sprig.

It will take you to the beaches of brasil. 25ml Sagatiba cachaca, 25ml malibu coconut rum, 25ml banana liquor dash strawberry grenadine, pineapple juice shaken and served over ice. garnished with a pineapple wedge.

Classic and right for any of our salsa night to feel away from glasgow. 50ml pampero anejo juice of half a lime topped with crashed ice and coke garnished with a wheel of lemon.

Where Scotland and brasil find a meeting point all the time 1 and 1/2 shots of johnnie walker red label 1 shot of Sagatiba 1/2 shot apple sourz liqueur 1?2 lemon squeezed 1 shot gomme syrup 3 shots of guarana garnish: lime wheel

A delicious tangy cocktail - reminiscent of a cinnamon laced apple pie. 50ml Sagatiba cachaca 5ml gold schlager pressed apple juice lime juice 10ml gomme syrup.

This Maça martini is fabulous, fresh and addicting. the name “maça” (pronounced mah-sah) is Portuguese for apple. 50ml Sagatiba cachaca, 12.5ml elderflower liquor, pressed apple juice, lime juice.

Forget the ‘vodka red bull’, this is the cocktail connoisseur’s way of combining caffeine and vodka. 50ml Sagatiba cachaca, 25ml kahlua liquor, shot of espresso coffee, half shot of gomme syrup.

A rift on the classic nail using cachaca as the main base spirit with a hint of scotch. 37.5ml Sagatiba cachaca, 12.5ml scotch whisky, Drambuie.

If you’re a Pina Colada fan, you might very well enjoy this! by replacing coconut with amaretto, the Crimbo Colada is not only a bit boozier, it retains its nutty overtones, which infuses with the fresh pineapple for a brilliantly balanced flavour with an unexpected mixture of charms. 35 ml bacardi superior rum, 25ml amaretto, pineapple juice.

Fresh king prawns served on a bed of rocket, parmesan mousse, fresh mint and honeydew melons.

Home-made chicken liver terrine served with oat cakes and fresh grapes.

Brazilian​ lamb stew served with saffron rice.

Traditional Christmas roast turkey with stuffing, roast potatoes, parsnips, Brussels sprouts, chipolatas and cranberry sauce.

Christmas panetone with homemade ice-cream.

Yummy sticky toffee pudding

Fresh scottish salmon marinated in pink peppercorn sauce

Fresh market seabass roasted in foil served with seasonal vegetables and rice.

Amazon acai berry mousse in the bowl served with granola and fresh fruit.