Caroline will be your chef during your stay with us. She started life at The Beetle and Wedge at Mouslford in Oxfordshire some ten years ago. She has spent the last two years in London at The Glasshouse in Kew under the very talented Head Chef Antony Boyd. Caroline also spent two years working in Sydney developing her skills specifically in Pastry and Larder. “I am only using the very best local ingredients and where possible, produce from our own kitchen garden. The food I will be cooking will be based around traditional Portuguese home cooking. However the puddings will have an international flavour.”

Breakfast

Breakfast is taken in our dinning room. We provide a continental breakfast, with homemade jams as well as yogurt and cereals. Breakfast is normally served between 8:30 - 10:00 but, for early departures, we will always try to accommodate an earlier start.

Dinner

For those who wish to have an evening meal with us then this will be based on a set menu, which changes daily. This allows us to offer the highest standards of fresh food in a lovely, intimate, relaxed atmosphere. Guests are able to book dinner in advance, when they reserve their rooms, or, alternatively, we ask that you notify us by 11am on the day you wish to have dinner with us. Please let us know in advance if you are a vegetarian/vegan or have any food allergies or have any particular dietary requirements, or if there is something special you would like. We will endeavor to meet your requirements.

Pre-dinner drinks are served at around 7.30. Dinner then follows, usually at 8.00. The meal is an opportunity for socialising and enjoying the company of other guests. On warm evenings dinner will be served outside on the terrace, however in cooler weather, you will join us in our cosy kitchen.

Sample Menu

There will be a selection of starters:
Escabeche of sardines
Shrimp (Fritters)
Oven roasted vegetables with garlic and balsamic

For Main course there will be two choices:
Grilled pork marinated in garlic, white wine and paprika
Fisherman’s stew (cataplana)
Risotto with wild mushrooms and pesto

For Puddings there will also be two choices:
Hot Chocolate Mousse with cream
Vanilla Pannacotta with homegrown raspberries
Honey-roasted figs with fromage frais

In addition to these courses, there will be a cheese plate at the additional cost of €5 per person.

We have a selection of house wines, which are included with your meal. If you would like a different wine, then you are free to order the wine of your choice, at the price listed on our wine list. A corkage fee of €5 per bottle is payable for wine consumed but not purchased from The Quinta, a similar charge applies for other alcoholic drinks.