chefekiko2 surf turf chef kiko

Sea and land
meet on the plate…

That is the plot of the story of the new restaurant that chef Kiko Martins has opened in the Time Out Market. As the name suggests, at O Surf & Turf all the dishes combine ingredients from the sea and land and the menu is packed with dishes with a story. For this new space with its 24 seats at the counter and another 50 outside, Kiko Martins has brought the best from his various restaurants. From A Cevicheria comes the white fish ceviche with black pig popcorn, sweet potato purée, seaweed and tiger’s milk; from O Talho (‘The Butcher’s’) comes the beef tartare taco with nori seaweed; and from O Asiático come an unusual oyster dish. But this new restaurant is not just about bestsellers. There are also new things to try such as baked octopus with black tapioca and smoked duck, quinoto do mar – quinoa risotto with pork neck and shrimp croquettes, and a mini-sandwich of pork belly and shrimp. To drink there is the famous pisco sour from A Cevicheria or the house wines: white “A Cevicheria” and red “O Talho” – both in partnership with leading Portuguese oenologist José Bento dos Santos.