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