YYE

About us

YYE means ”ocean” one of many dialects from tupi (american indian) language, specifically from the Boraceia’s tribe. The village next door from Camburi – which means ”sea bass” also from tupi.

the menu signed by the chef Artur Dornelles especially for the YYE environment and the Nau Royal, is inspired by the sea, land and fire.

With contemporary ingredients valued for seafood and earth, making your unique experience in a sophisticated seaside space,

the chef introduces his southern influence to the YYE menu, bringing the focus to the care of the ingredient and presentation of the dish and the lightness of the harmonization, which extends from the entrance to the dessert, where the set is a tuned work.

 

We wish you an excellent experience!

 

 Couvert

HOMEMADE BREAD

with Amburana butter, tomato tartare, salt flower and marinated olives.  

S n a c k s

TAPIOCA

with tuna fish, mango e hijike.

 

MANJUBINHA                                                              

with rangpur lime aioli and cachaça shot                                

 

ROBATA OF SUN DRIED MEAT                                 

With rennet cheese and cane molasses

 

CASSAVA CAKE

Stuffed with cheese and guava vinaigrette

 

ROASTED BRIOCHE                                                     
With sardine fillet, warm tomatoes and paprika aiole  

T O  S H A R E

SNACKS MIX

Duo of all our snacks.

WHITE FISH TIRADITO

With jalapeños, pickles of radish, mustard in grain and lemon aioli clove

PREFER CARPACCIO

Blaves of pupunha palm & zucchini seasoned with cashew vinaigrette.

 

 

E N T R E E S

CRABMEAT
with crispy rice flakes

SQUID SALAD
With warm tomato, fresh argula & crunch squid

ROASTED BEETS SALAD
Leaves, sprouts, beetroot tapioca and goat cheese.

BURRATA WITH ROASTED PUMPKIN
With coconut,  with palm heart & coconut milk

ROASTED EGGPALANT

With leaves and natural yoghurt seasoned with mint to the paprika sauce.

PINK SHRIMPS

To the ginger caramel with vegetables and curries.

MARINATED SHELLFISH
In white wine, herbs and toasted bread.

P a s t a s

PUMPKIN RAVIOLI

With watercress vinaigrette in sage sauce.

PUPUNHA PAPPARDELLE
With scallops, green apple and toasted pea pie with crunchy bacon farofa.

TAGLIATELLE
To the vôngole & lemon

ZITI

with ragou alla genovese of taioba and pecorino cheese. 

 

 

R i s o t t o  &  r i c e

MUSHROOM RISOTTO

With couliflower in butter ghee & capuchin flower to decorate.

SHRIMP RISOTTO
with pumpkin and brazilian chesnut grated

GREEN RICE
With vegetables and veggies organic, coconut Milk & egg yolk

CREAMY FISH RICE

With seafood, sprouts, radish slices & lemon zest

S E A F O O D

 

SEA GRILL

White hake, lobster, octopus, shrimp, squid, seafood and grilled vegetables.

 

OCTOPUS GRILLED

With crumbled sweet potatoes, leaves, vinaigrette of tomato and black olives & paprika aiole

SEAFOOD
with moqueca sauce (fish stew), red rice, almonds & farofa.

ROBALO IN BEURRE BLANC DE LARANJA
With salad of fennel and vegetables on the grill.

TUNA SEEDS
with avocado, burnt broccoli, mushrooms & roasted seeds

ROBALO HOT GRILLED  AT EMBER

With mashed and banana chips from the land to the tucupi sauce.

HAKE FISH  IN CREST OF CHESTNUT

With frosty bean vinaigrette and leaf salad.

 

F r o m   t h e   l a n d

PIG’S BELLY
With xerém, pickles, mini corn on the fire, farofa bittersweet and roti sauce with rapadura.

DUCK MEAT

With mashed potato chips, canned cauliflower.

LAMB PALETTE

With barnaise sauce and sweet potatoes.

PRIME RIB HEREFORD

With golden potatoes, Romaine lettuce, scallion pepper parsley and lemon aiole.

BEEF

With cream of truffled potatoes, roti mushrooms, green pepper, farofa and sauteed chard leaves.

GRILLED CHICKEN

roasted vegetables and basil nape sauce. 

 

FOR THE LITTLE ONES

SPAGHETTI  KIDS
spaghetti with tomato sauce.

MINI BEEF ESCALOPES  
With potatoes (fries or mashed) and grilled vegetables

 

D E S S E R T

 

COCOA – SERTÃO CACAU

chocolates in different textures

CREAM OF PLUM
zero sugar with coconut foam

MELON SORBET
fresh melon and lemon sago

STRAWBERRY COLD SOUP
With mascarpone and white chocolate.

SEASON FRUITS
With lemon and basil.

 

T O   F I N I S H

Coffee
Drip or espresso

Tea
holy Grass or mint

Liquor (shot)
Amarula
Coffee
Contreau
Cassis
Curaçau blue
Drambue
Peach
Sambuca
Frangelico
Limoncello
Mint