The highlight of our dinner last night was a new-ish dish by Head Chef Helio Goncalves. It is inspired by the “Cod Brás”, a classic dish synonymous with Lisbon, Portugal where he hails from, and is simply delicious in a “comfort food” style.
In this very slow-cooked creation are salted cod tripe, potato, yolk, garlic and onions and his version of the Japanese “Kabayaki” sauce (made in-house with the head and bones of seabass). And because they are in season, white “Alba” truffle instead of cod loin, is laid on top. The surprise is the fried egg (swipe to see) hidden under all those “leaves” of freshly shaved truffle. Break it and mix the oozy yolk into everything to add lusciousness to each bite.
It will be interesting to see what other unique dishes Chef Helio comes up with that successfully marry his Portuguese heritage with the Iggy’s brand of fine cuisine.

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