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With a garden landscape, flowers that perhaps are not found blooming elsewhere, cane chairs with a touch of class with white damask tablecloths for dinner, it adds to the art of living. Miguel Rodrigues has created a concept which many would try to rival alas not succeed. The restaurant is named after his parents, and his wife Succorina still helps maintain the traditional touch. Michael's trawler gets in the fresh catch of the day. Start with the Loos Calamari – squid tossed in spring onion, garlic and red chillies. The Greeny Prawns, a mix of the Goan and Orient, coriander with a touch of those Chinese herbs adds the necessary spice. For the mains, look no further than the Crunchy Chicken – marinated thin slices of chicken breast, rolled in crushed cornflakes and deep fried and the Fillet To De Manzo – pan fried tenderloin cooked in your choice sauce such as pepper and mushroom sauce.