Members and their guests gathered in the Olive Tree Restaurant at the 5-star Vale d’Oliveiras Quinta Resort for their first event of the 2022 calendar.

The resort is situated in a valley of olive trees with several different varieties of olive growing on their land. As well as using produce from their organic garden the resort has recently started to produce their own olive oil.

Our group was met on the terrace overlooking the swimming pools by General Manager Eduardo Peregrino. A welcome drink was served together with a selection of amuse-bouches prepared by resident Chef Wilson da Costa.

The Olive Tree Restaurant, situated in the centre of the gated resort complex, is open to the general public. That’s where lunch was served.

Chef Wilson knew from an early age he wanted to become a professional chef. He was inspired not only by his family’s traditions but also by the produce and traditions of Portugal, his home country. During his career he has cooked with many famous Portuguese chefs and for many well-known restaurants. He has been influenced by Asian cooking and spices as well as modern cooking methods. All these influences can be detected in the textures and tastes of his well-seasoned dishes.

MENU

Organic egg cooked at low temperature
chestnut and vegetable pickle

Marinated cuttlefish
sweet potato, beurre blanc

Seared grouper
fish stew sauce, potato confit

Palate cleanser

Seared sirloin
celery puree and mushrooms

Pre-dessert

Chocolate, Carob, Raspberry, Matcha

WINES

Oaked Rosé Reserva 2017 - Quinta Do Barranco Longo, Algarve

Maria Mansa Branco 2018 - Quinta do Noval, Douro

Aventura Tinto 2017 - Susana Esteban, Alentejo

Poças Tawny Port - Poças Júnior, Douro

Dinis Zabumba, Bailli of Alentejo, joined us for the lunch. Together with Chargé de Missions Dr Jean Ferran, acting Bailli of Algarve, Dinis thanked Chef Wilson and General Manager Eduardo Peregrino for a most enjoyable lunch.

Valerie Lantau
Vice-Chargée de Presse