A nossa culinária tem o estilo do Chef Gustavo Rinkevich que o desenvolveu com suas experiências nos países mediterrâneos. Sabendo aproveitar os produtos da região, a gastronomia do Rocka é feita com modernidade, sabores brasileiros e toque praiano.

Our cuisine has the style of Chef Gustavo Rinkevich who developed it with his experiences in Mediterranean countries.
Knowing how to take advantage of the region’s products, Rocka’s cuisine is made with modernity, Brazilian flavors and a beachy touch.
Using fire as a striking technique in the kitchen, our menu is designed according to the seasonality of the ingredients. In this way,

we guarantee the freshness and flavor of the dishes.
We value sustainable fishing. Therefore, purchases are made from small local suppliers with ethical credentials.
Every day we select the best ingredients in the region, from freshest fish, squid from Arraial do Cabo, oysters and other seafood, to organic vegetables picked from our garden.
Everything to create dishes with different flavors, healthy and meticulously harmonized.

Rocka Búzios

Restaurant Menu

Our menu brings together Mediterranean cuisine, Brazilian ingredients and the best products from the region. We recommend choosing several dishes to share and enjoying the meal at your own pace.

MENU

Beet hummus
served with pickled organic vegetables, quail eggs and pita bread. 56
Burrata & roasted vegetables
with black garlic, cashew nuts and focaccia. 76
Octopus carpaccio
with green apple and celery vinaigrette, black garlic oil and focaccia toast. 79
Catch of the day ceviche
with tiger’s milk, red onion, coriander, crispy corn, aroeira oil and sweet potato chips. 82
Tuna tiradito
with aji amarillo sauce, passion fruit, white miso, red onion, finger pepper, sprouts and quinoa popcorn. 86
Black Angus steak tartare
hand-chopped with Dijon mustard, capers, pickles, red onion, egg yolk and herbs, served with potato chips. 89
Grilled eggplant
with creamy white miso sauce, crispy ginger, garlic and fresh herbs. 49
Green power
with mixed leaves, quinoa, avocado, mango, tapenade, Brazilian nuts and citrus vinaigrette. 69
Caesar na brasa
with romaine lettuce, grilled shrimp, homemade Caesar dressing, Parmesan shavings, croutons and bacon lardons. 82

1/2 portion / Full portion

Patatas Bravas
rustic fried potatoes with aioli foam and spicy sauce. 38 / 72
Fried cassava
with provolone cheese foam. 40 / 75
Crispy shrimp
with lemon aioli and sweet chili sauce. 65 / 122
Fish & Chips
breaded fish, fries and house aioli. 79
Braised beef rib croquettes
3 or 7 pieces, with smoked aioli. 35 / 72
Codfish fritters
3 or 7 pieces, with red pepper aioli. 39 / 80
Slow-roasted pork BBQ ribs
finished over the grill. 39 / 76
Black Angus burger (180g)
cheddar cheese, lettuce, tomato, bacon, house pickles and homemade mayonnaise on brioche. 79
Crispy fish sandwich
panko-fried fish with fresh salad and Rocka’s secret sauce. 67
Rocka vegetarian sandwich
grilled vegetables, creamy goat cheese and black olive tapenade on lightly toasted artisan bread. 62

Serves 2 people

Creamy beef rib rice
with shredded beef rib, seasonal mushrooms, Parmesan and fresh herbs. 224
Creamy seafood rice
with shrimp, octopus, squid, mussels and an intense seafood stock. 269
Fish moqueca
with coconut milk, dendê oil and peppers, served with white rice, farofa and pirão. 227
Shrimp moqueca
with coconut milk, dendê oil and peppers, served with white rice, farofa and pirão. 289
Mixed fish and seafood moqueca
with fresh fish, shrimp, squid, mussels, coconut milk, dendê oil and peppers, served with white rice, farofa and pirão. 269
Grilled catch of the day
with garlic and parsley refogado, plantain purée, Brazilian nut farofa and sautéed spinach. 136
Charcoal-grilled octopus
with romesco sauce, roasted vegetables, paprika oil and black olives. 179
Grilled pupunha heart of palm
with shiitake mushrooms, sautéed quinoa and vegetables. 127

Serves 1 person

Black Angus flank steak (200g)
traditional Argentine cut, served with chimichurri and farofa. 112
12-hour roasted beef rib
with Sichuan pepper demi-glace and Brazilian nut farofa. 98

Serves 2 people

Black Angus Milanese (400g)
with perfect egg, truffle sauce and chives. 159
Whole deboned chicken (600g)
with tahini sauce. 139
Whole grilled catch of the day
with beurre blanc sauce. 192
Yamani rice
sautéed with shiitake, spinach and ricotta. 39
White rice 22
Fried cassava
with clarified butter. 34
Rustic fries 36
Grilled vegetables
with gremolata. 32
Parsnip purée 36
Truffled potato salad 32
Vinaigrette beans 29
Crispy farofa 24
White Belgian chocolate soup
with passion fruit sauce and artisanal ice cream. 42
Pistachio Basque cheesecake
with red berry coulis and artisanal ice cream. 46
Dulce de leche & coconut pavlova
with Argentine dulce de leche, coconut and caramel ice cream. 39
Mother’s chocolate mousse
finished with Bourbon vanilla crème anglaise. 42
Classic lemongrass crème brûlée
served with rosemary ice cream. 36
Ice cream tasting
3 flavors. 29
“Incredible! Excellent view, incredible sea, divine food and perfect service. One of the best experiences I’ve had in Búzios!”

~ Claudio Bielenki Jr

“A melhor experiência gastronômica que tive em anos. O peixe é super fresco e a equipe é realmente maravilhosa. Venho toda vez que estou em búzios.”

~ Adriana Andrade

Have questions? Call us or send a msg on WhatsApp – (22) 98813-8198 or by instagram DM.