The arp bar is a true extension of the beach where the sound of the waves and the scent of the sea fill the terrace, balcony and lounge. Located on the first floor of the Hotel Arpoador, arp offers incredible experiences to those who visit.
And, in the year that marks the 50th anniversary of the Arpoador Hotel, the arp bar announces the arrival of new chef Lucas Lemos, who presents an innovative menu, inviting us to explore new seas.
Above all, inspired by the restaurant’s privileged location on Arpoador beach, the new menu explores the flavors and aromas of the world’s seas. As such, it uses fresh, seasonal ingredients from different regions.
To guide you on your sea voyage, we’ve selected some of the most outstanding new items on the menu.
What’s new on the arp bar menu
Starters
First of all, the starters section exalts the Pacific Ocean, the largest ocean on Earth, which borders countries with cuisines rich in inspiration.
Starting with the Salmon Sashimi – the true definition of freshness on the plate, featuring slices of salmon, spicy ponzu and avocado. As for the Fish Crudo, the chef uses the kombu jime process, a typical Japanese cure with crunchy chilli and citrus ponzu.
Moving on, Latin American countries are surprisingly highlighted through typical dishes from our neighbors, presented with a slight touch of Rio beaches. These are the Homemade White Corn Tacos with two filling options: marinated pork with pineapple and crispy shrimp with lemon mayo. And the trio of Arepas, famous corn pancakes so common in Colombia and Venezuela, with cashew nut paste, vegetable pickles and arugula.
And, of course, our wonderful city is mainly honored with a reference to Brazilian bar food: the Prawn Scotch Egg. Made with mollet egg wrapped in shrimp paste, spicy passion fruit mayo and Korean pepper.
In addition, the Mediterranean influences start to appear right from the starters, with one of the appetizers that promises to be the star of the house: the Falafel Dumplings. Along with hummus, house-made horseradish curd, tahini sauce, tomato, herb salad and pitta bread made in the arp bakery.
Main Dishes
In the rhythm of the waves, we dock at the main courses for another global symphony of flavors, where each dish tells a story and everyone feels welcomed and represented.
Some highlights are the Grilled Octopus, served with roasted garlic potato cream, tomatoes, herbs, smoked paprika and balsamic reduction. The Cavatelli Surf & Turf, with homemade pasta prepared in the restaurant, pancetta, tomatoes, herbs and lobster tail in noisette butter, and the Cavatelli Arp Style, which in addition to fresh pasta, has smoked tofu, chestnuts, mushrooms, tomatoes and basil.
The Lamb Rice, on the other hand, is made up of whole grain rice and cuts of lamb that have been roasted overnight and only then shredded. It also includes homemade goat curd, mint oil, crispy onions and spices.
For the sandwich fans, the brioche. The novelty is the Arp Fish, with homemade brioche, crispy fish, salad, tartar sauce, pickles and tomatoes.
Desserts
Last but not least, the dessert section! A veritable explosion of sensations that warm and sweeten the body and soul.
First of all, we’d like to highlight the fantastic Coffee Basque Cheesecake made in a cold oven. Each slice has a surprising texture with a light touch of coffee paired with a generous spoonful of Argentinian dulce de leche. The Cannoli Arp, a typical Sicilian recipe, features crispy pastry filled with homemade raspberry jam and chocolate textures.
In addition, the Chocolate & Caramel is a tart with caramel, peanuts, chocolate and milk gelato; and the colorful and enchanting Yellow Fruit Pavlova combines crispy meringue, mango tartar, passion fruit, umbu, cajá and citrus chocolate cream.
Bar
The trip is also followed by signature cocktails that exalt the richness and diversity of Brazilian flavors. Thus, in the creations of Waguinho, arp’s head barman, tropical fruits are mixed with spices, award-winning cachaças and international spirits, resulting in unique and memorable cocktails.
We also have the Amassa, a reinterpretation of the beach famous mate with lemon, a mix of cachaça with mate, lemon juice, cynar 70 and rapadura. As well as the tasty Akayá, which means cajá in Tupi-Guarani, a mixture of Jambuzada, cajá with turmeric, lemon juice, sugar and mint.
Revisited classics are available in the special caipis section. Amigo da Onça is a mix of Pindorama cachaça, passion fruit, lemon juice, ginger, honey, angostura and thyme. And Soft Skin, cachaça infused with jambu, cashew, lemon, honey and angostura.
If you let yourself be guided by Waguinho’s expertise, through the sips, you’ll find a journey of flavors and knowledge that celebrate our country’s culture.
In addition, the wine menu is a real journey through Brazilian vineyards located in the south of the country, passing through Argentina, Chile, Portugal, France and Italy with carefully selected labels that harmonize with the flavors on the menu.
Embark on this delicious sea voyage and transport yourself to the four corners of the world. Above all, with the new menu, arp announces its arrival discovering the seven seas.
