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A wagyu cut at the chef's table

The Table

Wagyu, fire and the land's own season.

A single nightly menu, written each morning by the chef and the gardener, after a walk through the property.

Almost every ingredient on the table comes from within sight of it. Our wagyu — 100% pure, the most marbled in Brazil — is the heart of the menu, but also our quiet pride: milk from the dairy, honey from the eucalyptus groves, vegetables turned that morning, herbs picked between courses.

A typical evening

Seven movements, one table.

  1. 01

    Garden, raw

    Whatever was lifted from the soil this morning, dressed in our cold-pressed oil and sea salt.

  2. 02

    Smoke & milk

    Fresh curd from the dairy, smoked over eucalyptus, with charred bread.

  3. 03

    Wagyu, tartare

    Our 100% pure wagyu, hand-cut, with yolk from the henhouse and pickled mustard seed.

  4. 04

    Fire-roasted root

    A single root vegetable, slow-cooked in the embers, dressed at the table.

  5. 05

    Wagyu, the cut

    Tonight's cut, cooked over wood, rested by the fire, served simply.

  6. 06

    Cheese & honey

    Farmhouse cheese with eucalyptus honey from our hives.

  7. 07

    Cerrado fruit

    A small dessert built from fruits found within the property's walls.

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Pavilion at sunset

The cellar

A library of South American wine, opened slowly.

Curated by our sommelier across five years of travel, the cellar leans Brazilian, Argentine and Chilean — with a small, opinionated French shelf.