1949, Jacques Tati
10/08/2020
09/08/2020
04/08/2020
03/08/2020
03/05/2020
02/05/2020
10/04/2020
04/04/2020
Ozark
Bill Dubuque, Mark Williams 2017-2020
Com Jason Bateman, Julia Garner, Laura Linney, Sofia Hublitz, Charlie Tahan
Com Jason Bateman, Julia Garner, Laura Linney, Sofia Hublitz, Charlie Tahan
03/04/2020
Losers
2019, Mickey Duzyj
Com Michael Bentt, Surya Bonaly, Mauro Prosperi, Torquay, Pat Ryan, Jack Ryan, Jean van de Velde, Alyi Zirkle
Com Michael Bentt, Surya Bonaly, Mauro Prosperi, Torquay, Pat Ryan, Jack Ryan, Jean van de Velde, Alyi Zirkle
16/03/2020
15/03/2020
Loco - 20 Fevereiro 2020
Alexandre Silva
ENTRADAS SNACKS TÁRTARO DE BACALHAU, ACOMPANHADO COM PURÉ DE SALSA E PURÉ DE GEMA DE OVO E PÓ DE CEBOLA EN Salted cod fish tartare with parsley purée, egg yolk purée and a onion powder ES Pastel de Bacalao, perejil, yema de huevo, crujiente de arroz ROLO DE NORI COM MOUSSE DE FÍGADO DE TAMBORIL E CEBOLINHO EN Nori roll, monkfish liver mousse and chives ES Alga Nori crujiente, mousse de higado de Rape, cebolinho CHAWAN MUSHI DE CODIUM COM SANTOLA, GEL DE CARANGUEJO E ÁGUA DO MAR EN Codium’s Chawan Mushi with spider crab, crab gel and sea water ES Flan salado de alga codium, Centolla, espuma de água de mar BERBIGÃO ABERTO A0 VAPOR, TELHA CROCANTE DE CALDEIRADA, PICKLE DE ALGA KOMBU, PURÉ DE TOMATE E ALHO E ÓLEO DE COENTROS EN Steamed cockle, “caldeirada” cracker, pickled kombu, tomato and garlic purée and coriander oil ES Berbercho al vapor, crujiente de caldeirada, pickle de alga kombu, puré de tomate e ajo, aceite de cilantro MIL FOLHAS DE ABÓBORA FUMADA, MISO DE PASSAS, NOZ ALENTEJANA E POEJO EN Smoked pumpkin mille feuille, raisins miso, walnuts from Alentejo and penny royal ES Hojaldre de Calabaza ahumado, miso, nueses e poleo ESPUMA DE BATATA CARAMELIZADA, TUTANO FUMADO, PICKLE DE BATATA VITELOTTE, TENDÕES DE VITELA, GEMA DE CODORNIZ MARINADA E KATSUOBUSHI EN Caramelized potato foam, smoked bone marrow, pickled vitelotte potato, veal tendons, marinated quail egg yolk and katsuobushi ES Espuma de patata, tuetano ahumado, pickle de patata vitellote, tendones de ternera e yema de codorniz marinada OSTRA DA RIA FORMOSA, CREME DE AMÊNDOA, CHUCHU COMPRIMIDO EM SUMO DE LIMÃO, LARDO FUMADO E LEVÍSTICO EN Oyster, almond cream, compressed chayote in lemon juice, smoked lard and lovage ES Ostra con crema de almendra, chayote con limon, tocino ahumado e apio de montePÃO COM BASE DE TRIGO FUMADO, 100% MASSA MÃE E UM MIX DE CEREAIS MALTADOS, ACOMPANHADO COM MOLHO DE BIFE, AZEITE, EMULSÃO DE SPIRULINA E KATSUOBUSHI E MANTEIGA DE VACA ENVELHECIDA DURANTE 8 SEMANAS, FINALIZADA COM FLOR DE SAL COM SEMENTES DE COENTROS EN 100% sourdough bread with a mix malted cereals, steak sauce, olive oil, spirulina and katsuobushi emolsion and cow’s butter, aged for 8 weeks and finished with “flor de sal” with coriander seeds ES Pan 100% massa madre de trigo ahumado, cereales maltados, salsa de bisteca à portuguesa, aceite de oliva (AOEV), emulsion de spirulina com Katsuobushi, mantequilla de vaca madurada 8 semanas, con flor de sal con semillas de cilantro CARABINEIRO COM MOLHO CEVICHE, ACOMPANHADO DE CAPUCCINO DAS SUAS CABEÇAS EN Scarlet shrimp with ceviche sauce, followed by capuccino of the heads ES Ceviche de carabineiro com capuccino de sus cabezas à la brasa COGUMELOS SELVAGENS GRELHADOS, CONSUMMÉ DE COGUMELOS COM ÓLEO DE TOMILHO LIMÃO, GELATINA DE MÃO DE VACA E YUZU EN Grilled wild mushrooms, mushrooms consummé with lemon thyme oil, cow’s feet gelatine and yuzu ES Setas selvajes à la brasa, consummé de setas com aceite de tomillo limon, geléia de mano de ternera e yuzu BESUGO MATURADO GRELHADO, PURÉ DE ESPINAFRES E ALHO FRITO, BRAISAGE GRELHADA COM SORO DE MANTEIGA, MÃO DE BUDA E UMBIGO DE VÉNUS EN Grilled aged axillary seabream, spinach and fried garlic puree, grilled braisage with butter whey, buddah’s hand and navelwort ES Besugo madurado asado, puré de espinaca e ajo frito, Braisage de sus espinas à la brasa com suero, cítrico Mano de Buda e Ombligo de Venus PAPADA DE PORCO ALENTEJANO, ESTUFADO DE CHALOTAS E FEIJÂO BIOLÓGICO DO DOURO, CALDO DE CHISPE FUMADO COM ENCHIDOS E COUVE FERMENTADA E TERMINADO COM FOLHAS DE MOSTARDA EN Alentejo’s Pork jowl, stewed shalots with organic beans from Douro valley, Smoked pig´s trotter broth with portuguese charcuterie and fermented cabbage, finished with mustard leaves ES Papada de cerdo Ibérico com guiso de chalotes e alubias orgânicas del Val del Duero, Caldo de manitas de cerdo com chourizos portugueses e col fermentada, Terminado com hojas de mostaza CODORNIZ ASSADA, TUPINAMBUR, SICHUAN E MOLHO DE NATAS QUEIMADAS EN Roasted quail, jerusalem artichoke, sichuan pepper and burnt cream sauce ES Codorniz asada, Tupinambur, Sichuan e salsa de crema quemada
SOBREMESAS DESSERTS BOMBA DE BETERRABA FERMENTADA E GEL DE HIBÍSCOS, COM PÓ DE PELE DE AMEIXA DESIDRATADA EN Fermented betroot and hibiscos gel sphere with dehidrated plum skin powder ES Bomba de Remolacha lacto fermentada e hibiscos com polvo de ciruela desidratada PARFAIT DE GERÂNIO, CREME DE CASTANHA E MISO, CASTANHAS GLACEADAS EM MIRIN, CHIPS DE CASTANHA GRELHADA, LEMON ZEST E CITRINOS EM NITROGÉNIO EN Geranium parfait, miso and chestnut puree, chestnut glazed in mirin, Grilled chestnuts chips, lemon zest and nitro citrus ES Parfait de Geranio, puré de castañas com miso, castañas glaseadas en mirin, chips de castaña assada e cítricos nitro PURÉ DE ANANÁS DOS AÇORES GRELHADO, ANANÁS FRESCO COMPRIMIDO EM ÓLEO DE CEDRO, ESPECIARIAS E KAKIGORI DE TREVOS COM XAROPE DE CHÁ VERDE GORREANA EN Grilled pineapple from Azores, fresh pineapple compressed in cedar oil, spices and wood sorrel kakigori with gorreana green tea syrup ES Piña de los Açores asada, Piña fresca com aceite de cedro, especias e Kakigori de tréboles com jarabe de té verde gorreana PETIT FOUR
ENTRADAS SNACKS TÁRTARO DE BACALHAU, ACOMPANHADO COM PURÉ DE SALSA E PURÉ DE GEMA DE OVO E PÓ DE CEBOLA EN Salted cod fish tartare with parsley purée, egg yolk purée and a onion powder ES Pastel de Bacalao, perejil, yema de huevo, crujiente de arroz ROLO DE NORI COM MOUSSE DE FÍGADO DE TAMBORIL E CEBOLINHO EN Nori roll, monkfish liver mousse and chives ES Alga Nori crujiente, mousse de higado de Rape, cebolinho CHAWAN MUSHI DE CODIUM COM SANTOLA, GEL DE CARANGUEJO E ÁGUA DO MAR EN Codium’s Chawan Mushi with spider crab, crab gel and sea water ES Flan salado de alga codium, Centolla, espuma de água de mar BERBIGÃO ABERTO A0 VAPOR, TELHA CROCANTE DE CALDEIRADA, PICKLE DE ALGA KOMBU, PURÉ DE TOMATE E ALHO E ÓLEO DE COENTROS EN Steamed cockle, “caldeirada” cracker, pickled kombu, tomato and garlic purée and coriander oil ES Berbercho al vapor, crujiente de caldeirada, pickle de alga kombu, puré de tomate e ajo, aceite de cilantro MIL FOLHAS DE ABÓBORA FUMADA, MISO DE PASSAS, NOZ ALENTEJANA E POEJO EN Smoked pumpkin mille feuille, raisins miso, walnuts from Alentejo and penny royal ES Hojaldre de Calabaza ahumado, miso, nueses e poleo ESPUMA DE BATATA CARAMELIZADA, TUTANO FUMADO, PICKLE DE BATATA VITELOTTE, TENDÕES DE VITELA, GEMA DE CODORNIZ MARINADA E KATSUOBUSHI EN Caramelized potato foam, smoked bone marrow, pickled vitelotte potato, veal tendons, marinated quail egg yolk and katsuobushi ES Espuma de patata, tuetano ahumado, pickle de patata vitellote, tendones de ternera e yema de codorniz marinada OSTRA DA RIA FORMOSA, CREME DE AMÊNDOA, CHUCHU COMPRIMIDO EM SUMO DE LIMÃO, LARDO FUMADO E LEVÍSTICO EN Oyster, almond cream, compressed chayote in lemon juice, smoked lard and lovage ES Ostra con crema de almendra, chayote con limon, tocino ahumado e apio de montePÃO COM BASE DE TRIGO FUMADO, 100% MASSA MÃE E UM MIX DE CEREAIS MALTADOS, ACOMPANHADO COM MOLHO DE BIFE, AZEITE, EMULSÃO DE SPIRULINA E KATSUOBUSHI E MANTEIGA DE VACA ENVELHECIDA DURANTE 8 SEMANAS, FINALIZADA COM FLOR DE SAL COM SEMENTES DE COENTROS EN 100% sourdough bread with a mix malted cereals, steak sauce, olive oil, spirulina and katsuobushi emolsion and cow’s butter, aged for 8 weeks and finished with “flor de sal” with coriander seeds ES Pan 100% massa madre de trigo ahumado, cereales maltados, salsa de bisteca à portuguesa, aceite de oliva (AOEV), emulsion de spirulina com Katsuobushi, mantequilla de vaca madurada 8 semanas, con flor de sal con semillas de cilantro CARABINEIRO COM MOLHO CEVICHE, ACOMPANHADO DE CAPUCCINO DAS SUAS CABEÇAS EN Scarlet shrimp with ceviche sauce, followed by capuccino of the heads ES Ceviche de carabineiro com capuccino de sus cabezas à la brasa COGUMELOS SELVAGENS GRELHADOS, CONSUMMÉ DE COGUMELOS COM ÓLEO DE TOMILHO LIMÃO, GELATINA DE MÃO DE VACA E YUZU EN Grilled wild mushrooms, mushrooms consummé with lemon thyme oil, cow’s feet gelatine and yuzu ES Setas selvajes à la brasa, consummé de setas com aceite de tomillo limon, geléia de mano de ternera e yuzu BESUGO MATURADO GRELHADO, PURÉ DE ESPINAFRES E ALHO FRITO, BRAISAGE GRELHADA COM SORO DE MANTEIGA, MÃO DE BUDA E UMBIGO DE VÉNUS EN Grilled aged axillary seabream, spinach and fried garlic puree, grilled braisage with butter whey, buddah’s hand and navelwort ES Besugo madurado asado, puré de espinaca e ajo frito, Braisage de sus espinas à la brasa com suero, cítrico Mano de Buda e Ombligo de Venus PAPADA DE PORCO ALENTEJANO, ESTUFADO DE CHALOTAS E FEIJÂO BIOLÓGICO DO DOURO, CALDO DE CHISPE FUMADO COM ENCHIDOS E COUVE FERMENTADA E TERMINADO COM FOLHAS DE MOSTARDA EN Alentejo’s Pork jowl, stewed shalots with organic beans from Douro valley, Smoked pig´s trotter broth with portuguese charcuterie and fermented cabbage, finished with mustard leaves ES Papada de cerdo Ibérico com guiso de chalotes e alubias orgânicas del Val del Duero, Caldo de manitas de cerdo com chourizos portugueses e col fermentada, Terminado com hojas de mostaza CODORNIZ ASSADA, TUPINAMBUR, SICHUAN E MOLHO DE NATAS QUEIMADAS EN Roasted quail, jerusalem artichoke, sichuan pepper and burnt cream sauce ES Codorniz asada, Tupinambur, Sichuan e salsa de crema quemada
SOBREMESAS DESSERTS BOMBA DE BETERRABA FERMENTADA E GEL DE HIBÍSCOS, COM PÓ DE PELE DE AMEIXA DESIDRATADA EN Fermented betroot and hibiscos gel sphere with dehidrated plum skin powder ES Bomba de Remolacha lacto fermentada e hibiscos com polvo de ciruela desidratada PARFAIT DE GERÂNIO, CREME DE CASTANHA E MISO, CASTANHAS GLACEADAS EM MIRIN, CHIPS DE CASTANHA GRELHADA, LEMON ZEST E CITRINOS EM NITROGÉNIO EN Geranium parfait, miso and chestnut puree, chestnut glazed in mirin, Grilled chestnuts chips, lemon zest and nitro citrus ES Parfait de Geranio, puré de castañas com miso, castañas glaseadas en mirin, chips de castaña assada e cítricos nitro PURÉ DE ANANÁS DOS AÇORES GRELHADO, ANANÁS FRESCO COMPRIMIDO EM ÓLEO DE CEDRO, ESPECIARIAS E KAKIGORI DE TREVOS COM XAROPE DE CHÁ VERDE GORREANA EN Grilled pineapple from Azores, fresh pineapple compressed in cedar oil, spices and wood sorrel kakigori with gorreana green tea syrup ES Piña de los Açores asada, Piña fresca com aceite de cedro, especias e Kakigori de tréboles com jarabe de té verde gorreana PETIT FOUR
08/03/2020
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05/03/2020
03/03/2020
25/02/2020
Succession
Jesse Armstrong, Tony Roche 2018, 2019, 2021
Com Brian Cox, Kieran Kulkin, Jeremy Strong, Matthew Macfadyen
Com Brian Cox, Kieran Kulkin, Jeremy Strong, Matthew Macfadyen
16/02/2020
26/01/2020
Tell me who I am
2019, Ed Perkins
Discussing the potential reaction to the film, and how they plan to approach it with their children (currently aged between 9 and 13), Alex explained: "We've done this movie in conjunction with NAPAC, which is the National Association for People Abused in Childhood.
"They helped us through the reaction we're getting from the public and how to talk to our kids. They're gearing their websites up. They're getting ready for the movie. There's going to be a lot of people to help."
"We want it to be a conversation that's not taboo," Marcus told the publication. "Maybe you discuss this movie at a dinner party, and a friend tells you, 'You know, I was abused as a kid'. I think that would be an amazing thing. People shouldn’t be ashamed of what happened in their past, it’s not their fault."
"We had no idea of the enormity of what the movie could mean to other people," Alex added. "That’s going to be a very rewarding part of this journey for us."
Discussing the potential reaction to the film, and how they plan to approach it with their children (currently aged between 9 and 13), Alex explained: "We've done this movie in conjunction with NAPAC, which is the National Association for People Abused in Childhood.
"They helped us through the reaction we're getting from the public and how to talk to our kids. They're gearing their websites up. They're getting ready for the movie. There's going to be a lot of people to help."
"We want it to be a conversation that's not taboo," Marcus told the publication. "Maybe you discuss this movie at a dinner party, and a friend tells you, 'You know, I was abused as a kid'. I think that would be an amazing thing. People shouldn’t be ashamed of what happened in their past, it’s not their fault."
"We had no idea of the enormity of what the movie could mean to other people," Alex added. "That’s going to be a very rewarding part of this journey for us."
19/01/2020
18/01/2020
Sem flores nem coroas
18 de Janeiro, 2020
De Orlando da Costa ; Encenação de Fernanda Lapa
com João Grosso, Margarida Marinho; Carolina Amaral; Pedro Russo; Elsa Galvão, Rita Paixão
De Orlando da Costa ; Encenação de Fernanda Lapa
com João Grosso, Margarida Marinho; Carolina Amaral; Pedro Russo; Elsa Galvão, Rita Paixão
Charlie Wilson's War
2007, Mike Nichols
Com Tom Hanks, Amy Adams, Julia Roberts, Philip Seymour Hoffman
Com Tom Hanks, Amy Adams, Julia Roberts, Philip Seymour Hoffman
04/01/2020
Asas sobre o mundo
1989 Carlos Paredes - Mercury Universal Music
Gravado no Angel Studio 2 dos Olivais
Produção de Tozé Brito
Gravado no Angel Studio 2 dos Olivais
Produção de Tozé Brito
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