Pleno Peverella — Peverella — Brazil
Alvarinho Jovem Hermann — Alvarinho — Brazil
Loup YES-TU — Muscat / Chardonnay / Viognier — France
Je T’aime Mais — Sauvignon Blanc / Semillon — France
Quinta do Correio — Touriga Nacional — Portugal 2021
Terranoble Civis — Pinot Noir — Chile 2023
La Part du Colibri — Côt Malbec — France 2020
VONTADE Gonzalo Guzman — Cabernet Sauvignon — Chile 2022
Luigi Bosca Malbec DOC — Malbec — Argentina 2023
Luigi Bosca De Sangre — Cabernet Franc — Argentina 2022
Le JaJá de Jaú — Syrah — France
Romance Côtes de Provence — Cinsault / Grenache — France
Marzarotto Brut — Chardonnay / Pinot Noir — Brazil
Lírica Crua Nature — Chardonnay / Pinot Noir — Brazil
Ferrari Maximum Brut Blanc des Blancs — 100% Chardonnay — Italy
Sidra ÇÃ (Apple Cider) — 100% Apple — Brazil (300 ml)
Quebrada Seca Retamal — 100% Chardonnay — Chile 2021
Lambrusco Phermento — Lambrusco di Sorbara — Italy 2021
Arzuaga Crianza — Tempranillo / Cabernet Sauvignon / Merlot — Spain 2021
Sparkling Wine Ferrari Perlé DOC — 100% Chardonnay — Italy 2018
Rosso di Montalcino CAPRILI — Sangiovese Grosso — Italy 2023
Tracy & Cie Pouilly-Fumé — Sauvignon Blanc — France 2023
TROPIX BY C6 BANK
San Basile Gin, Sauvignon White Wine, cajuína (a traditional Brazilian cashew fruit soda), citrus, and a touch of saline solution.
ALVORECER
Dewar’s 12, Jerez brandy, dry vermouth, and apple soda with black tea.
FULLGÁS
San Basile Vodka with oolong tea, Sauvignon white wine, and cambuci (a rare Brazilian fruit with citrusy, tart notes).
EFÊMERA
San Basile Gin, dry vermouth with poejo (Brazilian pennyroyal mint), Oloroso Sherry, and rice vinegar.
TRELELÊ
Famigerada Amendoim Cachaça blended with pimenta-de-cheiro (Brazilian mild chili), wild honey, tucupi (fermented manioc broth), and citrus.
FA-TAL
Havana 7 Rum, acerola (Brazilian cherry), mate tea, and citrus.
BETH
Dewar’s 12-Year Whisky and Famigerada Amendoim Cachaça fat-washed with butter and shiitake mushrooms, combined with Fino Sherry (Real Tesoro) and Campari infused with cocoa nibs.
BEE’S KNEES
San Basile Gin, honey, lemon, and saline solution.
RABO DE GALO
Famigerada Jequitibá Rosa Cachaça, red vermouth, Cynar, Fernet Branca, orange bitters, and a touch of saline solution.
PENICILLIN
Dewar’s 12, Talisker, honey, ginger, and lemon.
DRY MARTINI
Tanqueray Gin, Dolin Dry, and orange bitters.
SUBURBAN
Jim Beam Rye Whiskey, Havana Club 7 Años Rum, Tawny Port, Angostura bitters, and orange bitters.
GIN BUCK
San Basile Gin, Angostura bitters, and handcrafted ginger soda.
OLD FASHIONED
Maker’s Mark Bourbon, sugar, cocoa bitters, and Angostura bitters.
MACUNAÍMA
Famigerada Bruta Cachaça, sugar, lime juice, and Fernet Branca.
SAZERAC
Maker’s Mark, Martell VSOP, sugar, Peychaud’s and Pernod.
TRANSA
House-made ginger soda.
SELVAGEM
Mate tea, coconut water, and a cordial of rooibos, apple, and cinnamon.
OLORUM
Oolong tea with acerola (Brazilian cherry).
TROPICÁLIA #2
Cajuína (traditional Brazilian cashew fruit soda) with cambuci fruit and citrus.
TECNICOLOR
Alcohol-free apple cider with black tea.
DRAFT HEINEKEN
HEINEKEN
HEINEKEN 0.0
LONG NECK
LAGUNITAS
IPA LONG NECK
WATER
Still or sparkling.
SODA
Coca-Cola, Sprite and Tonic – regular or sugar-free.
PRATA TONIC
ESPRESSO
In yesterday’s São Paulo, writer Mário de Andrade imagined a restaurant inside this Gallery.
A space to savor Brazil in its origins, flavors, and accents.
Collector of menus and attentive critic, he turned the dining table into a stage for sociability.
For Mário, eating was also an act of culture, memory, and creation.
For the poet — and for us — cuisine is cultural heritage, as important as poetry or music.
At last, we sit at the table with Mário, guided by his original project for this space. Enjoy!
BOLINHO DE BAIÃO DE DOIS
Croquettes of baião de dois (Brazilian rice-and-beans dish) with sun-dried beef and queijo coalho (grilled cheese), served with pimenta-de-cheiro and cilantro vinaigrette. (4 pcs)
CANAPÉ DE RABADA COM AGRIÃO
Shredded oxtail pirão (manioc flour purée) over a crispy cornmeal and parmesan base.
🌾🚫 Gluten-free
VEGAN CAPRESE
Tomato stuffed with vegan herb-cheese cream on toast. (5 pcs)
🌱 Vegan
CROQUETTES WITH SUN-DRIED BEEF & MANIOC
Creamy sun-dried beef croquettes (4 pcs) and fried manioc cubes (4 pcs).
Served with a fresh, mildly spicy tomato sauce.
FOLHADO DE BOBÓ DE CAMARÃO
Flaky pastry filled with bobó de camarão — a creamy shrimp and dendê stew — topped with maxixe pickles (Brazilian gherkin) and tobiko roe.
PASTEL DE ANGU
Crispy pastel de angu — a traditional Brazilian cornmeal pastry — served with limão-cravo (Brazilian lime) and pimenta-biquinho (sweet chili) gel.
🌱 Vegan option | 🌾🚫 Gluten-free
TRIO OF BRAZILIAN CHEESES
Three artisanal Brazilian cheeses with pimenta-biquinho and limão-cravo preserves. Served with grilled bread.
BEEF SANDWICH
Ciabatta sandwich with shredded boeuf bourguignon, queijo coalho, and Dijon mustard mayo.
TANA'S PIE
Mário de Andrade’s favorite pies: chicken with catupiry (Brazilian cream cheese) or heart of palm. Served with mixed greens.
BANQUETE MINEIRO
Pork ribs with green apple purée, sautéed kale, and crispy rice.
🌾🚫 Gluten-free
BOEUF BOURGUIGNON WITH PIRÃO DE LEITE
Beef stew in wine with vegetables, served with pirão de leite (milk-thickened manioc flour) and queijo coalho.
🌾🚫 Gluten-free
FUNGHI ESCONDIDINHO
Layers of sautéed mushrooms and creamy batata-baroa (Brazilian root vegetable, similar to parsnip) purée, gratinated with vegan cheese.
🌾🚫 Sem glúten | 🥛🚫 Dairy-free | 🌱 Vegan (with plant-based cheese)
GALINHADA
Traditional Brazilian chicken-and-rice stew with corn, okra, and ora-pro-nóbis leaves.
🌾🚫 Gluten-free | 🥛🚫 Dairy-free
GALINHADA COM CARNE DE JACA
Vegan version of galinhada with jackfruit, rice, corn, okra, and ora-pro-nóbis.
🌱 Vegan | 🥛🚫 Dairy-free
PEIXE AO MOLHO DE MOQUECA
White fish and potatoes in moqueca sauce (coconut milk, dendê oil, peppers, tomatoes), with lemon farofa and cilantro.
🌾🚫 Gluten-free
SAGU DE AÇAÍ COM CREME VEGETAL DE CUPUAÇU
Tapioca pearls cooked in açaí syrup, served with plant-based cupuaçu cream.
🌱 Vegan | 🥛🚫 Dairy-free | 🌾🚫 Gluten-free
DULCE DE LECHE & PUMPKIN CRÈME BRÛLÉE
Tropical twist on the French classic, with caramelized doce de leite and pumpkin compote.
BRAZILIAN CHOCOLATE MOUSSE WITH NUT PRALINE & HONEY
Silky Brazilian chocolate mousse infused with cachaça, topped with crunchy nut praline and a drizzle of honey.
CARAMEL CUSTARD WITH CASHEW COMPOTE
Light ricotta custard with cashew compote.