WHEN THE INVITE ARRIVED AT HIS & HERS, THERE WAS SOME MENTION OF SNACKS AND COCKTAILS AT FAZENDA, WHICH TURNED OUT TO BE A BIT OF AN UNDERSTATEMENT. IT’S A BEAUTIFUL VENUE, AND ON A SUNNY DAY, YOU CAN BASK IN THE SUNSHINE, ON THE TERRACE, AT LUNCH TIME OR EARLY EVENING. IT’S AN IMPOSING BUILDING, ON A GRAND SCALE, WITH ONE OF THE MOST IMPRESSIVE BARS I’VE EVER SEEN. THE DÉCOR IS STYLISH YET INVITING, AND THE DINING BOOTHS CREATE A SENSE OF INTIMACY, AND THERE IS A DEDICATED SPACE FOR EVENTS.
Words: Jean Hill
On arrival, we were warmly welcomed by Júlia Coutinho Huf, who is the Business Development Manager. She is Brazilian and is dazzlingly well informed about the cuisine. I really appreciated the crash course in Brazilian eating habits and learnt a little about its rich culture. I now know that herds of cattle graze in vast pastures in South Brazil, and that Picanha means the best cut of meat: sirloin cap, which would be cooked in churrasco barbecues: grilled over open flamed pits, which is a century old gaúcho tradition.
We sat at a high, polished, long wooden table above a beautifully tiled floor. It was an evening of hands on tasting, and it was great fun sharing food with a lively group of people. We were enjoying dishes from the Petiscos menu that offers substantial snacks, that that are served at lunch time and early evening, and combine well with the contemporary cocktails on the drinks’ menu. We began with Bolinho de Bacalhau: cod and potato fritters, which were light, fresh: the fish retained its flaky texture because it was quickly cooked. This was followed by breaded, skewered Minas cheese, chewy and strong tasting, deliciously sweet peppers and spicy chilli jam, which was a great combo. It turns out that Feijoada: black beans, rice and sausage is Brazil’s national dish, and when you taste it, you understand why. The black beans are dense with flavour, with undertones of spicy mouth-watering pork. Pasteis, beautifully crafted, arrived either filled with honeyed pork belly or succulent prawns. The most famous sandwich is Brazil is the Bauru, which combines Picanha, which is sirloin cap beef, grilled over an open flamed pit to arrive at your table and melt in your mouth, combined with cheese tomato and onion. The cocktails are delicious and potent: my own personal favourite was the Violet Fizz, light cherry and violets on the nose, with botanicals, rum, gin and prosecco. Probably lethal, but lovely. Even as you are leaving, you want to go back. It is traditional and authentic cooking, with a twist, and you may never want to leave.
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