Starters include trout gravlax with pickled beets, mushroom arancini with aioli, Malay-spiced chicken wings and jalapeno stuffed with cheese and brisket, wrapped in bacon. Highlights from the mains are the roast pork belly, smoked chicken with pork sage and apricot stuffing, and the red pepper Panzanella salad with Belnori goat cheese. With deserts, you’re spoilt for choice with a range that includes honey fudge, mince pies, strawberry méringue pie and, of course, Vadas’s famous pasteis de nata. A specially-adapted (and just as delicious!) vegetarian menu caters to diners who don’t eat meat.