Orfeu specialty coffees, signature cooking and pairings across breakfast, brunch, lunch and the slow afternoon.
Breakfasts, toasts, sandwiches, salads, chef dishes, pairings, desserts and pantry.
To start the day unhurried. Served on weekends and holidays, until 12pm.
2 servings of fruit salad, 2 parfaits (natural yogurt with granola, crumble and berry jam), 1 portion of cheese bread, 1 portion of breads (brioche and Petrópolis toast), 1 portion of jam, butter and honey, 1 portion of scrambled eggs, 1 portion of cheese from Serra da Canastra/MG, 2 slices of orange cake, 2 small jars of orange juice, with refills of brewed coffees or 2 teas.
1 small jar of orange juice, 1 cup of brewed coffee, 1 toast of your choice, 1 banana pudding (crumble with natural yogurt and banana). Served until 12pm.
Our house lunch extended into the morning. Served until 2pm.
2 small jars of orange juice, 2 mimosas (orange juice with sparkling wine), 1 jar of brewed coffee, 1 small skillet of eggs with tomato and pepper sauce, 1 salmon toast with sour cream on sourdough, 1 basket of brioche toasts, 2 slices of orange cake, 2 parfaits (natural yogurt with granola, crumble and berry jam), mini green salad with gorgonzola, pear and walnuts, 1 portion of jam, butter and honey.
On sourdough or artisan brioche.
Artisan brioche finished with sugar and cinnamon, filled with cream cheese and bacon. Topped with crunchy bacon slices and lightly torched honey.
Sourdough with sour cream, smoked salmon and finished with chives.
Brioche with poached egg, bacon slice under hollandaise sauce and finished with chives.
Sourdough with pickled shiitake, finished with red onion pickles and Tahiti lime zest.
Carioca and French classics on house-baked breads.
On sourdough with pulled beef cured in its own broth for 5 hours, aged cheese and dark mustard.
Our take: brioche with smoked salmon, sour cream with lemon zest and pickled cucumber.
Sautéed shrimp tossed in aioli with Sicilian lemon zest, served in hot-dog-style brioche and topped with sprouts.
On sourdough with aged cheese, brie and gorgonzola.
Brioche made with French flour, with royale ham, béchamel and topped with Gruyère.
Greens, fruits and cheeses in light combinations.
Al-dente lentils with cherry tomatoes, olives, red onion, cilantro, brie and finished with fresh chives.
Green leaves, buffalo cheese, walnuts and orange segments.
Mixed greens with gorgonzola, pear and walnuts.
Signed by Chef Frederic Monnier.
Served with extra-crunchy panko farofa and fluffy white rice.
Velvety parsnip purée with slow-roasted chuck cured in its own broth for 5 hours, by Chef Frederic Monnier.
Sweet potato gnocchi with gorgonzola sauce and toasted walnuts.
Shell-shaped pasta filled with buffalo mozzarella cream, finished with rustic tomato sauce and basil pesto.
Zucchini and eggplant lasagna in rustic tomato sauce, finished with basil pesto.
Guided experiences in stages, combining food, teas and specialty coffees.
Pairing suggestion: Tie Kuan Yin and Earl Grey teas.
Developed in partnership with Orfeu.
Shiitake toast on sourdough with sour cream and pickled shiitake, finished with onion pickles. Paired with Orange Coffee — espresso with Sicilian lemon syrup and orange juice.
Portion of gorgonzola with molasses served on the side. Paired with an intense V60-brewed coffee.
Brioche French toast with dulce de leche served on the side. Paired with espresso with whipped cream.
For the little ones at the table.
Long, flat Italian pasta with rustic tomato sauce.
Flavors that grow when divided.
With berry jam, honey or butter.
With berry jam, honey or butter.
6 pieces, served with chili jam on the side or a portion of dulce de leche.
Artisan brioche soft inside, slightly crunchy outside, finished with sugar, almonds, strawberry and honey.
Brioche, soft inside and golden outside, with dulce de leche, banana and artisan ice cream.
Cakes, pies and signature creations.
On a bed of berry sauce and crumble with milk ice cream, finished with strawberry slices.
Filled with three layers of brigadeiro and topped with semisweet chocolate ganache.
With spices and white chocolate topping.
Chocolate, coffee and pistachio.
Orfeu coffees, teas, iced coffees, frappes, cold drinks, signature cocktails and Lídio Carraro wines.
Café Orfeu in every method. Espresso, brewed and decaf versions.
Mineiro (coador de pano), V60 (percolação), Clever (infusão), Aeropress (pressão manual).
Cloth filter brew.
Percolation.
Infusion.
Manual pressure.
(*) Brewed coffee prepared with varietal beans.
Selected teas and iced reinterpretations.
Hibiscus infusion with rosehip, pineapple and papaya pieces, raisins and orange peel. Refreshing, slightly sweet and silky.
Black tea with mango and amaranth. Refreshing, energizing, vitamin-rich and antioxidant.
Rooibos infusion with coconut pieces, raspberry, orange peel, honey pollen and mulberry leaves.
One of China's most beloved teas. Floral and toasty aftertaste, with a light, silky body.
Layers of Earl Grey tea, milk, honey, strawberry and ice.
Layers of milk, strawberry, honey, matcha and ice.
For warm afternoons in Cosme Velho.
(*) Made with varietal coffee. (**) Made with cold brew.
Creamy, with ice cream and topped with whipped cream.
Paçoca, milk ice cream, espresso, milk and topped with whipped cream.
Dulce de leche, milk, espresso and topped with whipped cream.
Milk ice cream, milk, espresso, dark chocolate and topped with whipped cream.
Espresso with artisan ice cream, chocolate sauce and topped with pistachio crumble.
Mate, juices, cordials and refreshing classics.
Plain or lemon.
Hibiscus infusion with cordial lemonade and sparkling water.
Artisan Sicilian lemon syrup and sparkling water.
Vital Mango tea infusion with cordial lemonade and sparkling water.
Fruit Cocktail tea infusion with cordial lemonade and sparkling water.
Still and sparkling.
Signature mixology using our tea selection and house espresso.
Coffee syrup, brown sugar syrup and cachaça.
Espresso, tonic water, Sicilian lemon syrup and gin.
Espresso, paçoca, milk and cachaça.
Berry cocktail tea, gin, tonic water, topped with a slice of Sicilian lemon and rosemary.
Our take on Aperol Spritz: sparkling water, sparkling wine, gin, strawberry syrup infused in fresh coconut tea.
Lídio Carraro · Vale dos Vinhedos · Bento Gonçalves/RS.
Mini bottle
Take a piece of Metiers home.
Perfect with coffee or tea.
Thin crust and bold flavor, made with tapioca.
Slow-baked with nuts, honey and a touch of cinnamon. 200g package.
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