Opinion – Barbecue Nation: Chef Felipe Murbach’s restaurant launches an unprecedented menu of special cuts

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Opinion – Barbecue Nation: Chef Felipe Murbach’s restaurant launches an unprecedented menu of special cuts

This September, the Base Steakhouse restaurant, now run by chef Felipe Murbach, and located at the Pullman São Paulo Guarulhos Aeroporto hotel, launches an unprecedented menu of special cuts such as wild boar, ostrich, lamb, tomahawk, in addition to the dearest of Brazilians, the rump steak.

I was at the launch event of the new menu, and the day was incredible, with lots of barbecue, including a fire pit and grill, with a variety of grilled meats and vegetables, and special drinks.

In addition, I was able to enjoy the end of the afternoon by the hotel’s pool, to take that bronze — in addition to the revamped menu, the hotel also started to offer day use.

Since the 2nd, the restaurant has a weekly product called Friday’s Barbecue by Base. That’s when the special grills for parrilla, roast line and ribs, recently acquired by Base, are used.

The cuts range from super-crispy porchetta pururuca (R$60) and served with guava barbecue, to termite (R$82) and beef ribs (R$98) roasted for more than ten hours on a slow fire with two sides of your choice.

There are special cuts such as wild boar short rack (R$90) with okra pickles and ostrich fillet (R$138), a lean, tender and tasty meat, served with a creamy pumpkin aligot and chestnut and seed farofa.

It’s a good tip for those who are passing through the airport, with a delayed flight, or waiting for a long connection. At the hotel, you can enjoy breakfast and have access to leisure areas, from the swimming pool to the sports courts, playground, petpark and gym (R$ 187 for members).

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