tag:blogger.com,1999:blog-23000791660175739102024-03-19T23:23:03.144+01:00Restaurante OPAQConceito...
WINING
Onde pode desfrutar dos " Nectares dos Deuses" com uma carta de vinhos elaborada pelo enólogo Antonio Maçanita dos Vinhos FitaPreta
DINING
O Opaq Restaurante\Bar apresenta-lhe uma carta de raizes tradionais com influências mediterranicas. A cozinha está a cargo do Chef Helder Branco e sua equipa.
WINING
Ás 6as e sabados oferecemos o conceito bar das 00h ás 02h, onde teremos, dj´s ou musica ao vivo.
Conceito Opaq\Bacardi by Joel PiresRestaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-2300079166017573910.post-44048763938062947672011-03-09T19:06:00.002+01:002011-03-09T19:07:34.401+01:00Informação ao pessoal .............Temos andado um pouco afastados aqui do nosso blog, mas, vamos tentar actualizar o mais rapido possivel!!!!!!Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com1tag:blogger.com,1999:blog-2300079166017573910.post-16010392383192171022010-10-27T10:36:00.002+01:002010-10-27T10:52:23.317+01:00HalloweenGateMenu @ Opaq<div align="center"><br /></div><div align="center"><span style="color:#ff0000;">OPAQ Hell`s Gate<br /><br /></div></span><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 415px; DISPLAY: block; HEIGHT: 157px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532659160446405810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkTP_ZDCG8cy3r_d9jzkOo_U3U5Twm7EtLK6YGQz_P7l2ekS90Ky9qUnBF1mak34NekEEhf_VGUw5DOh_CeiD0_g4I3i-PpyMved9zBwp7Oqg3XEIhRnGOrmT93DQgc07E0UQf_LWOhPk/s320/image011.jpg" /><br /><br /><p align="center"><br /><br />Este Domingo, dia 31 de Outubro, o OPAQ restaurante bar<br /><br />abre exclusivamente para a noite de Halloween.<br /><br />Nesta noite o chef Hélder Branco preparou para todos o<br /><br />“Hell’s Gate Menu”.<br /><br />(reserva obrigatória até 5ª feira às 16H.) </p><br /><br /><div align="center"><br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 242px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532659392545582210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzdFHuD_ETxbgjcB5PxxJJIg0hRTMeHu6J1ZEZS3fRbqdfBDg6mnwbiDDLHXqZptj1NY4SVH55wFdZmQmIvaOIbTrDiWCzJEJ1GrvSMpNTBBlQvEpZ2ppoSw0ywVWBcLp7OrpjFa-CKxM/s320/cartao.jpg" /> <p align="center"> Hell’s Gate Menu<br />by chef Hélder Branco<br /><br /><strong>Couvert de arrepiar<br /></strong><br /><em>Duo de pães amassados pelos gnomos da floresta, patê de coração de donzela, manteiga anti-vampiro com ervas mágicas<br /><br /><br /></em><br /><strong>Aperitivo tomba dragões<br /><br /></strong><em>Picada da tarântula<br /><br /></em><span style="font-size:78%;">(Shot drink de rum, lima e Ginger Ale)<br /><br /></span>ou<br /><br /><em>Dentes de vampiro<br /><br /></em><span style="font-size:78%;">(Taça a cocktail de laranja e vodka guarnecido com os próprios)<br /><br /><br /><br /></span><strong>Entradas<br /><br /></strong><em>Lanterna de Jack (o mítico velho que vagueia entre o céu e o inferno à procura de paz)</em><br /></p><span style="font-size:78%;"></span><p align="center"><span style="font-size:78%;">(Caldo de legumes com "olhos" de mozzarella em abóbora)<br /><br /></span>...<br /><br /><em>"Asas de morcego" negro em voo raso<br /><br /></em><span style="font-size:78%;">(Espetada de frango marinado em soja e molho de ostras com um shot de Virgin Mary)<br /><br /><br /><br /></span><strong>Pratos principais</strong><br /><br /><em>Camarão dos Diabos abraseado nas chamas do Inferno com uma mistela do jazigo 666<br /><br /></em><span style="font-size:78%;">(Camarão Hot salteado, acompanhado com guacamole de feijão preto)<br /><br /></span>...<br /><br /><em>Costelas de Lúcifer com maçã de Adão e miolos de Frankenstein centrifugados<br /><br /></em><span style="font-size:78%;">(Piano assado com maçã gratinada e esparregado)<br /></span><br /><strong>Sobremesa </strong></p><strong><div align="center"><br /></strong><em>O regresso dos mortos vivos numa noite de lua cheia<br /><br /></em><span style="font-size:78%;">(Bolo de chocolate, areias e sorbet de limão)<br /><br /><br /></span><strong>Café<br /><br /></strong><em>Teia de Café e dedos guilhotinados<br /></em><br /><strong>Bebidas<br /></strong><br /><em>Água, cerveja, refrigerantes, vinho tinto e branco (Sugestão OPAQ)<br /><br /><br /></em><br /><strong>30€ por pessoa<br /><br /></strong><br /><br /><br />--------------------------------------------------------------------------------<br /><br /><br /><br />After party<br /><br />@<br /><br />VOYEUR Club<br /></div><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 267px; DISPLAY: block; HEIGHT: 179px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532660100304413810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZ2gP3RaRoAOqVxBYYgHWG5KP_ArNfT8fbQNly6xYQCaFHpjVtu1hvP-4F2gnXGPlRijzFD19-bl9bu8H5LKBosLNHx8Iz8nwo0zZCavu7Wy3yDkEAxekAGLbPuZaKalgDncg_iqMyew/s320/image013.jpg" /> <p align="center">With</p> <img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 189px; DISPLAY: block; HEIGHT: 186px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5532660103678071746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwOkTZeif7Yc6UrTfOvLfj4bvbZnFgINPPgCBga5LPZS0dWwUEW5ZXMDtH0RIyweYx0lPf-xReZjzVWMnDSb7KbP9hRcjsxLIFulNro7ACDroFAMAsmhU-J1ALmWUF86K7r4JrdEBYO-A/s320/image014.jpg" />Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-91615622229437160142010-10-13T19:04:00.002+01:002010-10-13T19:09:35.973+01:00Vindo da nossa FarmHouse...........<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQzPlvMs_KBvNo0Iz58Q7eO_j4k-LcvXDqF0cw69L8mOGfmhHg9-Ze2BGQ-H7_q9uYYD5yknNqRZYe4bqp93YJ7iGbJRTnUJsEmPm0eKlJPPtYjCDLJaf8zqrgrGWuaRVuAo_MpN-LQ8/s1600/carta+nova+15set+2010+133.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 214px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5527593800304486530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzQzPlvMs_KBvNo0Iz58Q7eO_j4k-LcvXDqF0cw69L8mOGfmhHg9-Ze2BGQ-H7_q9uYYD5yknNqRZYe4bqp93YJ7iGbJRTnUJsEmPm0eKlJPPtYjCDLJaf8zqrgrGWuaRVuAo_MpN-LQ8/s320/carta+nova+15set+2010+133.JPG" /></a> <strong><span style="color:#993399;">Po</span><span style="color:#993399;">larda do Campo,</span></strong><br />num vol-au-vent, salada mista, uvas, frutos secos e vinagreta de sultanasRestaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-81901307781793197112010-10-05T09:56:00.002+01:002010-10-05T10:10:18.816+01:00Menu LisboaFashionWeekOPAQ in fashion<br /><br />Depois da LisboaRestaurantWeek, o restaurante OPAQ junta-se agora à LisboaFashionWeek. <br /><br />Entre 6 e 15 de Outubro pode jantar no “mais bonito restaurante de Lisboa” por 20(entrada, prato principal e sobremesa). <br /><br />Durante a ModaLisboa (7, 8, 9 e 10 – Mercado da Ribeira), o OPAQ vai servir jantares até às 2h da manhã. Assim, pode assistir tranquilamente aos desfiles e jantar em seguida.<br /><br />Faça já a sua reserva: 213 940 602<br /><br /><br /><strong>Menu LisboaFashionWeek</strong> <strong>20€</strong><br /><br /> <br /><br /><strong>Purée Saint Germain com ovo de codorniz e pó de fumados</strong><br />ou<br /><strong>Ceviche de salmão e maçã, creme fraiche e caviar</strong><br />......<br /><strong>Risoto de "Champagne", <em>asparagus</em> e açafrão das Indias</strong><br />ou<br /><strong><em>Cabillaud</em> confitado, legumes grelhados e caviar de salmão</strong><br />.....<br /><strong>Queijo de Azeitão com compota e pinhões assados</strong><br />ou<br /><strong><em>Cavendish</em> salteada, espuma de côco, lima e pimenta e ananas desidratado</strong>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-4340326027086969452010-09-21T19:03:00.001+01:002010-09-21T19:09:12.011+01:00A receita da vóvó Noeminha!!!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-ab4z0G2agziUhciQZPm77W1_opz0Gjs-K2dNWnxCNM-JU67mXx1Fn4jLPPbt1A4IcpaMDTFb3QW-14ZyRdwVh3ZxkwHVQgoqW49Fr2C6n05Tg9-4vrmPbX3Wq4sbJG0d4XEem8BKCg/s1600/anos+di+canci+102.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519430140351512226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_-ab4z0G2agziUhciQZPm77W1_opz0Gjs-K2dNWnxCNM-JU67mXx1Fn4jLPPbt1A4IcpaMDTFb3QW-14ZyRdwVh3ZxkwHVQgoqW49Fr2C6n05Tg9-4vrmPbX3Wq4sbJG0d4XEem8BKCg/s320/anos+di+canci+102.JPG" /></a><strong><span style="color:#993399;"><br /></span></strong><div><strong><span style="color:#993399;">Arroz doce</span></strong></div><div>em duas texturas, migalhas de canela e couli de morango</div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com1tag:blogger.com,1999:blog-2300079166017573910.post-53436688800198912722010-09-21T18:54:00.003+01:002010-09-21T19:03:42.793+01:00Directamente do Convento dos Congregados!!!!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7_bL6Ue3iUEVKbB9Usj4ZRo6mBd9wfUewNlHHOFCwdaxw7xX7rPIhr5-JsRXJ-YvgjsCPB2xc1g9ai2ggRCdRKJcuXenBF69HjHJxcuQ8on24YMYYg0H1429hsbZq63obDMWWiwBFA98/s1600/anos+di+canci+111.JPG"></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhONSl5mOHOm3EbeSBp6_MVbAFwX3Qfln9_8pO06ZeZR68NxUC8QnmBk8ulS1T6lgSak3YDGjvAMTk0e-l0sJ02H1BfsaLTzz28masl-b2kQOBDXyXa1A_Sv679FsblBHdhz9hyVWcAdEY/s1600/anos+di+canci+102.JPG"></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqT_0N5z43NYOVuoL1IZSu2CyaH6Z9inAPz0-mCTReY9UO8o0356JZaMGCo87uHn-KBr76rGcEwyX2spD8P1_KL_Q_vbafjtZS-bL5DekxXsXhUG1F0KLzwjpatymIVwWO-IqLNIDFG4/s1600/anos+di+canci+029.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519427835335560578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOqT_0N5z43NYOVuoL1IZSu2CyaH6Z9inAPz0-mCTReY9UO8o0356JZaMGCo87uHn-KBr76rGcEwyX2spD8P1_KL_Q_vbafjtZS-bL5DekxXsXhUG1F0KLzwjpatymIVwWO-IqLNIDFG4/s320/anos+di+canci+029.JPG" /></a> <strong><span style="color:#993399;">Pudim abade de Priscos,</span></strong></div><div> fios de ovos, gelado de canela e presunto desidratado<br /><br /><br /><div></div></div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-60288673276391193182010-09-21T18:40:00.002+01:002010-09-21T19:53:52.508+01:00Totalmente campestre: Fungos e caça<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIfNPF0rth7VrXVoZUiXfbirMHfo7V8xcXtJfqEV6Oa75D8Yqj90okJ8j7k1Q8-9uOXq8m63UdlluW0W4VpJTfrNzXVA3pZKGio-QQn0PrmL6e58qlHVuGr3SZYHHYIJq3oJVT-D4uAs/s1600/3%C2%AA+carta,+e+fotos+telemovel+147.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519425906955310578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigIfNPF0rth7VrXVoZUiXfbirMHfo7V8xcXtJfqEV6Oa75D8Yqj90okJ8j7k1Q8-9uOXq8m63UdlluW0W4VpJTfrNzXVA3pZKGio-QQn0PrmL6e58qlHVuGr3SZYHHYIJq3oJVT-D4uAs/s320/3%C2%AA+carta,+e+fotos+telemovel+147.JPG" /></a><strong><span style="color:#993399;"> Cogumelos</span></strong><br />recheados com alheira de caça e ovos de codorniz estrelados, aromatizados com pesto, balsamico e pó de presunto<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-56006945116450986832010-09-21T17:24:00.001+01:002010-09-21T17:27:52.697+01:00Sopas e sopinhas..........<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWtUMg0QAB1I5vsGXNZ9tP26LO5wIhl3btXSo7Qk5W_n_IJsBa6UWShLGAUyblyXGBOn5JFatGfkJp_N3x6TrnYbIadDsUZBIQrN74SiF12CjRbOVYR2gFyLJdhJrIPVRbMtWY1DCY5Q/s1600/Aveludado+de+cuve+flor+em+ilha+de+farinheira+e+legumes+saut%C3%AA.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 216px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519403997886196770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTWtUMg0QAB1I5vsGXNZ9tP26LO5wIhl3btXSo7Qk5W_n_IJsBa6UWShLGAUyblyXGBOn5JFatGfkJp_N3x6TrnYbIadDsUZBIQrN74SiF12CjRbOVYR2gFyLJdhJrIPVRbMtWY1DCY5Q/s320/Aveludado+de+cuve+flor+em+ilha+de+farinheira+e+legumes+saut%C3%AA.jpg" /></a><strong><span style="color:#993399;"> Aveludado</span></strong><br />de couve flor, ilha de farinheira crocante e legumes sautê<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-86679171342255980852010-09-20T18:26:00.002+01:002010-09-20T18:30:43.696+01:00Entretem de boca.....#11<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNCYd2ECsc6jre5ZvLODXvQBxPTxJJL-2NrVSBKW9EBne0S_oaqP0zOnRKdfZIxmKrluMSe2O7Sjx_A8Z8E_oYdRZgh7b1ZTNVsL_LeplY8nO1xXHOUA-EqM16C5vN-ukfixrSrcPdww/s1600/Cozinha+584.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519048406578850450" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCNCYd2ECsc6jre5ZvLODXvQBxPTxJJL-2NrVSBKW9EBne0S_oaqP0zOnRKdfZIxmKrluMSe2O7Sjx_A8Z8E_oYdRZgh7b1ZTNVsL_LeplY8nO1xXHOUA-EqM16C5vN-ukfixrSrcPdww/s320/Cozinha+584.jpg" /></a><br /><div><strong><span style="color:#993399;">Sopa</span></strong></div><div>de cebola com espeto de cogumelo recheado e crocante de paiola</div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-70603002355196715682010-09-20T18:15:00.002+01:002010-09-20T18:22:39.144+01:00Entretem de boca.....#10<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyZvpAU4qJ76AsCPi7W6_WS5S4UZ2txP0HEwfXbaA-_FkvsJHCIDLMOumjJzQZ8d0DeTUmf8J6QqESa8qsQgrlMpBi2kNBMX6VaZfmEsTZSHToaUmMokoUgkyyTCLEIoTfYSy_Fxly38/s1600/Cozinha+597.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5519046577997441250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkyZvpAU4qJ76AsCPi7W6_WS5S4UZ2txP0HEwfXbaA-_FkvsJHCIDLMOumjJzQZ8d0DeTUmf8J6QqESa8qsQgrlMpBi2kNBMX6VaZfmEsTZSHToaUmMokoUgkyyTCLEIoTfYSy_Fxly38/s320/Cozinha+597.jpg" /></a><strong><span style="color:#993399;">Farinheira</span></strong><br />crocante, recheada com salteado de verdes e ovo de codorniz acompanhada de um shot de sopa da pedra<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-9752071212791384612010-09-17T17:35:00.001+01:002010-09-17T17:39:26.343+01:00Entretem de boca.....#9<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20nWTAHtgQoNwOGwz57cjNm39SCtsUACM-xotT2IgjkzAYSj7qkFdiwaNPg51fF4Lff8OHefMnvsPgVkRx4Tu72xrIZTKECtd7RPQac2B3SGcMiBraioujlUPFEGkre7wpcCMas10Cy8/s1600/salada+com+batata+confitada.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 207px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517922548278351922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg20nWTAHtgQoNwOGwz57cjNm39SCtsUACM-xotT2IgjkzAYSj7qkFdiwaNPg51fF4Lff8OHefMnvsPgVkRx4Tu72xrIZTKECtd7RPQac2B3SGcMiBraioujlUPFEGkre7wpcCMas10Cy8/s320/salada+com+batata+confitada.jpg" /></a><strong><span style="color:#993399;"> Batata roupão,</span></strong><br /> em lençol de amanteigado da Serra da Estrela<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-26833741233907815452010-09-17T16:49:00.002+01:002010-09-19T11:44:21.408+01:00Informa-se os Opaquianos que......<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSuReCUAfM0KX1MCIP_TS98ufvqoFJUUeIUZbBlxs4CHCyYEzEgdRq4svAaYukyNun1pSAhN4tRsSXpE1IL_KvVnkj9rhYjekI-rFY7Ke7fR6ub_51pJdrlAJcI_voI9f8YIHQd5yc8o/s1600/restaurant+week.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 194px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517912693780826514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTSuReCUAfM0KX1MCIP_TS98ufvqoFJUUeIUZbBlxs4CHCyYEzEgdRq4svAaYukyNun1pSAhN4tRsSXpE1IL_KvVnkj9rhYjekI-rFY7Ke7fR6ub_51pJdrlAJcI_voI9f8YIHQd5yc8o/s320/restaurant+week.jpg" /></a><br />Menu restaurant Week<br /><br />Folhado de Polarda do campo num guisado, salada verde, uvas e vinagreta de sultanas<br />ou<br />Aveludado de couve flor, crocante de farinheira de Mação e legumes sautê<br /><br />........<br /><br />Secretos de porco Iberico sobre migas soltas de grelos, tomate e bacon<br />ou<br />Polvo em arroz cremoso e cheiros de coentros<br /><br />........<br /><br />Requeijão de Seia, doce de abobora caseiro, cornflakes e polen da serra de Portel<br />ou<br />Pêra rouge, areias, espuma de coco, lima e pimenta rosa com redução de PortoRestaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-65749352626094634952010-09-17T16:46:00.002+01:002010-09-17T16:49:04.850+01:00Informa-se os Opaquianos que......<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YL2K96iwS_VCZafkj4mf4q1sZsWoyTGNrL_zrVvc7asH3iWSVHB9AaGExfkTXzCalwgjTLnv9TLoJaF_ws8X3jI05AVXtv74QJu6Z6LSZpiGf5enhb5BbVy6HbJzCeUxJd2gUKGn3Z0/s1600/60442_431595519386_535049386_5226098_4240261_n.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 226px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517909644791121186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0YL2K96iwS_VCZafkj4mf4q1sZsWoyTGNrL_zrVvc7asH3iWSVHB9AaGExfkTXzCalwgjTLnv9TLoJaF_ws8X3jI05AVXtv74QJu6Z6LSZpiGf5enhb5BbVy6HbJzCeUxJd2gUKGn3Z0/s320/60442_431595519386_535049386_5226098_4240261_n.jpg" /></a><br /><div></div><br />Hoje- SECRETS @ OPAQ - Uma noite cheia de JAZZ, SWING, BLUES & JAM SESSION. Joana Lobo Anta enCANTA com Miguel Amorim no piano e Diogo Duque no trompeteRestaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-18105134116694367582010-09-17T16:21:00.004+01:002010-09-17T17:35:31.055+01:00Do Montado Alentejano chegou..........<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLqQDRj-UfMXCXWf0tQ9hcL5ZUii4a11HY9mNf0Cc3hyphenhyphenCAonCAx_7HWYk4h_oTSOchlgC3jmdqnZimZy8lN07NQ7YMhqfGhzHvlxD7FJ0a6h7Oy79GwEQpeGePEQ5DwBVT-6qA7Q43Vo/s1600/secretes+de+porco+preto+e+migas+soltas+de+grelos,+tomate++e+bacon.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517903238526889378" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiLqQDRj-UfMXCXWf0tQ9hcL5ZUii4a11HY9mNf0Cc3hyphenhyphenCAonCAx_7HWYk4h_oTSOchlgC3jmdqnZimZy8lN07NQ7YMhqfGhzHvlxD7FJ0a6h7Oy79GwEQpeGePEQ5DwBVT-6qA7Q43Vo/s320/secretes+de+porco+preto+e+migas+soltas+de+grelos,+tomate++e+bacon.jpg" /></a> <strong><span style="color:#993399;">Secretos,<br /></span></strong>de porco preto entremeado em migas soltas de grelos, tomate e bacon<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-2151245206600570652010-09-17T16:17:00.001+01:002010-09-17T16:20:54.744+01:00Vindo de um bacalhoeiro da Noroega......<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rFmTg6ojVx8obtVzLp_kTnSUSegR4YJetjyNJHYNoSMj-U-NOG0d_4TZYWvfoPTCYc98SP_ijqYGu6XXRtZB2A6f3LTdCybXPDw9hi0Oaj89Z0jEYnqPzWIW0grGZFng1Vo6vt3XxiI/s1600/bacalhau++em+favinhas+de+coentrada+e+farofia+de+presunto.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 212px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517902389172415138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6rFmTg6ojVx8obtVzLp_kTnSUSegR4YJetjyNJHYNoSMj-U-NOG0d_4TZYWvfoPTCYc98SP_ijqYGu6XXRtZB2A6f3LTdCybXPDw9hi0Oaj89Z0jEYnqPzWIW0grGZFng1Vo6vt3XxiI/s320/bacalhau++em+favinhas+de+coentrada+e+farofia+de+presunto.jpg" /></a><br /><div><span style="color:#993399;"><strong>Bacalhau,</strong></span></div><div>confitado a 80º em azeite aromatico sobre favinhas de coentrada e farofia de presunto</div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-5497295197477013642010-09-16T13:13:00.002+01:002010-09-17T17:04:31.698+01:00Neptuno enviou-o do fundo dos mares...........<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7klPnt41G7gpTAN2_y_aKeA35YiOUmPhTM1hVnRB1GUCr6vmjY3NBUhfDIh7qKybpHXGC2GzvXPMt7LFKg1N0Gf9YvC9S4XZahWph4sISY8ytELWZsTxZJSfBvOJh79zGChvNx1evIA/s1600/Polvo+num+cremoso+arroz.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 209px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517483921903482290" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn7klPnt41G7gpTAN2_y_aKeA35YiOUmPhTM1hVnRB1GUCr6vmjY3NBUhfDIh7qKybpHXGC2GzvXPMt7LFKg1N0Gf9YvC9S4XZahWph4sISY8ytELWZsTxZJSfBvOJh79zGChvNx1evIA/s320/Polvo+num+cremoso+arroz.jpg" /></a><span style="color:#993399;"><strong> Polvo,</strong></span><br />em arroz cremoso e cheiros de coentros picados<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-43546121279146078062010-09-16T13:10:00.002+01:002010-09-17T17:11:41.372+01:00- Mamma gli dice che è la massa!!!!!!!!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNcNaZyGzOcqfYdJwCjck6QGY7_XU4xHcocm0U3kbNywZLatKxmMUK4ni98kXVSc7kSIGQ5a-qzokG1ziF-fXPqwgP8duIzxdDkvLPiwBK69b7uszXPrFMXU1ygtQEyZPKddO5vfOrl8/s1600/Lasanha+de+legumes.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 204px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517482976441004066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirNcNaZyGzOcqfYdJwCjck6QGY7_XU4xHcocm0U3kbNywZLatKxmMUK4ni98kXVSc7kSIGQ5a-qzokG1ziF-fXPqwgP8duIzxdDkvLPiwBK69b7uszXPrFMXU1ygtQEyZPKddO5vfOrl8/s320/Lasanha+de+legumes.jpg" /></a><strong><span style="color:#993399;"> Lasanha,</span></strong><br />de ratatuille com tomatada de manjericão<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-80422486851643382512010-09-16T12:58:00.003+01:002010-09-16T13:07:17.183+01:00Um café e um pastel de nata s.f.f.!!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluiOcrPxgZ7s7Rzyl_xp3qNqx_C6098LbbS2LytsTKb6KLeYbW7i3YEHmH4HUT2NrrTqMAyzegVYiCxTg0iVt571Ku-1XDvN_PeyvxsVFaWl9ezZr-XCCECm0erYIlRuUQV6A9U2yq1o/s1600/Belem+Folhado+de+pastel+de+nata+e+mousse+de+caf%C3%A9.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 212px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5517480005047161826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiluiOcrPxgZ7s7Rzyl_xp3qNqx_C6098LbbS2LytsTKb6KLeYbW7i3YEHmH4HUT2NrrTqMAyzegVYiCxTg0iVt571Ku-1XDvN_PeyvxsVFaWl9ezZr-XCCECm0erYIlRuUQV6A9U2yq1o/s320/Belem+Folhado+de+pastel+de+nata+e+mousse+de+caf%C3%A9.jpg" /></a> <strong><span style="color:#993399;">Belem</span></strong>,<br />"Pastel de nata" e café expresso em mousseRestaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-71750018789055167092010-09-16T12:51:00.003+01:002010-09-16T12:55:16.102+01:00Informa-se os Opaquianos que......O OPAQ restaurante bar tem o prazer de apresentar,<br /><br />4ª feira, 15 de Setembro, a nova carta sazonal para o jantar <br /><br />Apresentamos uma carta mais tradicional com toque de autor.<br /><br />Cozinha a cargo do Chef Hélder Branco. <br /><br />Faça já a sua reserva:<br /><br />Visita virtual em <br />www.opaq.pt<br />www.facebook.com/group.php?gid=187885241813&ref=ts <br /><br />reservas & info.:<br />opaq@opaq.pt<br />213 940 602Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-41419279179831758482010-09-06T18:12:00.002+01:002010-09-06T18:23:21.537+01:00Entretem de boca.....#8<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65_snhC0clj_T1EgMc1TzoaLx_ZWBVmaUTUBLe5bdrKrsrcDPpr7t-zdesaWDKt66zUwvQcKyPxtP5bEyQUHSpahcN5EGQAKzjSkM7vJRIfGaa7ep6wLtV3e-5_5SjAFOREjP5UmX4r8/s1600/Cozinha+619.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513849910365391810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh65_snhC0clj_T1EgMc1TzoaLx_ZWBVmaUTUBLe5bdrKrsrcDPpr7t-zdesaWDKt66zUwvQcKyPxtP5bEyQUHSpahcN5EGQAKzjSkM7vJRIfGaa7ep6wLtV3e-5_5SjAFOREjP5UmX4r8/s320/Cozinha+619.jpg" /></a><br /><div><strong><span style="color:#993399;">Leitão,</span></strong></div><div> de escabeche em duas texturas</div><div> </div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com1tag:blogger.com,1999:blog-2300079166017573910.post-18421656241442286302010-09-05T03:23:00.000+01:002010-09-05T03:25:35.173+01:00Entretem de boca.....#7<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiteZlpwWrUTSTbu_8WV6Pgv2mW_tCg5Wx8HrS3OhSnmc9n61YgYlQB1ogAhPnTY8M_-sT6NWjeVF3v7kExePS1muqgWevfHJImBd_Uhhp7kDaJXT4-c-FZTq52Jfbdr0rH_00hSb2u10/s1600/Cozinha+596.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513249593403718066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiteZlpwWrUTSTbu_8WV6Pgv2mW_tCg5Wx8HrS3OhSnmc9n61YgYlQB1ogAhPnTY8M_-sT6NWjeVF3v7kExePS1muqgWevfHJImBd_Uhhp7kDaJXT4-c-FZTq52Jfbdr0rH_00hSb2u10/s320/Cozinha+596.jpg" /></a><br /><div><strong><span style="color:#993399;">Batata doce assada,</span></strong></div><div>leitão e manteiga de amendoim</div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-3324309111666265572010-09-05T03:15:00.003+01:002010-09-05T03:23:23.389+01:00Entretem de boca.....#6<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7zM_nVqq71M7yds0wZtD1Y2PjdrtW9BB6fK3XJV0zttpO4ZLpoo52nsVCOiCZaJ8W-8LgxkZKeumWbp5oJyz_AfHsR9IEpEvZO2d4oZ3d5mqUYA_nwQK4aPL6B2uEPjIVwgbVAJ4wdY/s1600/Cozinha+585.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513248487311627074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje7zM_nVqq71M7yds0wZtD1Y2PjdrtW9BB6fK3XJV0zttpO4ZLpoo52nsVCOiCZaJ8W-8LgxkZKeumWbp5oJyz_AfHsR9IEpEvZO2d4oZ3d5mqUYA_nwQK4aPL6B2uEPjIVwgbVAJ4wdY/s320/Cozinha+585.jpg" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO_R4CTI8b1JcQqaedmwGpiAX9kN85zROAueeE14Jhhu7A8B1Cspo512Wk-D7PxhVki-zjG4t2WqFnJ_ILxuUnzqz9Eqczbn0GdHiV6auGuBzRKlKPUmkG8raiVRRc-1NM_BT-2JzJf00/s1600/Cozinha+587.jpg"></a><strong><span style="color:#993399;">Sardinha,</span></strong></div><div>marinada sobre tostado de Mafra, queijo de cabra e morangos<br /><br /></div><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-82492054837201367402010-09-05T03:12:00.001+01:002010-09-05T03:22:45.993+01:00Entretem de boca.....#5<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DyXju7Dz45kYPlLyhNPWBDTOOWMEO7r7PDh8zGH5SgovA7ECuVrP0sDucpDuMmnRJvnb2RpmB3W3mwwbUHsZd8cDbay381zmliOqzp6UINJFsjyLwlDyrlzQB1nxjQrOLJqjBrRekCc/s1600/Cozinha+577.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513246816552917138" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2DyXju7Dz45kYPlLyhNPWBDTOOWMEO7r7PDh8zGH5SgovA7ECuVrP0sDucpDuMmnRJvnb2RpmB3W3mwwbUHsZd8cDbay381zmliOqzp6UINJFsjyLwlDyrlzQB1nxjQrOLJqjBrRekCc/s320/Cozinha+577.jpg" /></a><strong><span style="color:#993399;"> Tigre,</span></strong><br />em emulsão de linguas de bacalhau e coentrosRestaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-84355784108877997602010-09-05T03:06:00.003+01:002010-09-16T13:08:30.206+01:00O que eu gostava mesmo era de provar varias!!! Posso?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPDavufnhri_46RIxirNMV-EXvuFyhhW3mtTLqHVw3ia6MTiE6YVj5b6IPxqkestxaTEPQFRwGPB9csUgR7Kn14mfX-sDva14jtxwlvDfGTxd_g5F1E5P7EpFHdbh7AYn3gFeW6BZ8pQ/s1600/lisboa+120.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 320px; DISPLAY: block; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513245294450909906" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmPDavufnhri_46RIxirNMV-EXvuFyhhW3mtTLqHVw3ia6MTiE6YVj5b6IPxqkestxaTEPQFRwGPB9csUgR7Kn14mfX-sDva14jtxwlvDfGTxd_g5F1E5P7EpFHdbh7AYn3gFeW6BZ8pQ/s320/lisboa+120.JPG" /></a><br /><div><strong><span style="color:#993399;">Degustação,</span></strong></div><div>de sobremesas em Xisto</div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0tag:blogger.com,1999:blog-2300079166017573910.post-25383147936516278132010-09-05T02:54:00.002+01:002010-09-05T03:06:04.627+01:00Entretem de boca.....#4<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5kZfIsTTlcYNH8H6mevBsEbR0FE3K2bBAMsPB5sK_tnqNjgu89qYYGT4NM54b03m1_Df3N48FtyW5Wiy7klaYPgcWz6UNzt5J2LMluXw28THTALEeS7ZwHNABjP5pepm_gRA6IQGBNo/s1600/Foto001.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 240px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5513242495444643058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEju5kZfIsTTlcYNH8H6mevBsEbR0FE3K2bBAMsPB5sK_tnqNjgu89qYYGT4NM54b03m1_Df3N48FtyW5Wiy7klaYPgcWz6UNzt5J2LMluXw28THTALEeS7ZwHNABjP5pepm_gRA6IQGBNo/s320/Foto001.jpg" /></a> <strong><span style="color:#993399;">Choquinho braseado,</span></strong><br /> em espetada mista de courgete e tomate assados<br /><div></div>Restaurante Opaqhttp://www.blogger.com/profile/09619623206816437277noreply@blogger.com0