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

2024 menu

We present to you our menu, with some classics and new proposals. Suggestions are created every day, inspired by the fresh products of the day. Our cuisine is in the style of Chef Gustavo Rinkevich who developed it with his experiences in Mediterranean countries. On this occasion, it was inspired by winter products. To get to know our cuisine better and fully enjoy it, we suggest choosing several options to share.

MENU

Codfish croquette with red “biquinho”pepper aioli (4 pcs)

Tapioca and “coalho” cheese cubes with passion fruit sweet chili (5 pcs)

Confit lobster cubes with avocado, pickled red onion and mustard on a quinoa crisp (2 pcs)

Beet hummus with pickled mini vegetables, quail egg and pita bread

Grilled Black Angus sweetbread with mango vinaigrette and sourdough toast

Burrata Artigianale with “escalivada”, black garlic, chestnuts and sourdough bread

Chicken “foie” pate with sourdough bread, pickles and homemade jams

Spanish style “Bravas” potatoes with light garlic foam and spicy sauce

Gratin scallops with white wine, parmesan and mushroom foam (4 pcs)

Homemade cold cuts and Brazilian cheeses with fresh tomato sourdough bread and honey
For 02 people

Catch of the day ceviche with pink pepper flavor, sweet potato, red “biquinho” pepper and “cancha” corn

Tuna tartare with pine nuts, “pupunha” heart of palm, citrus dashi and crispy rice

Octopus carpaccio with pink pepper flavor, aioli, green apple and celery vinaigrette

Lobster tail confit with “ajo blanco” and coconut water, green fruit tartar and black garlic and chive oil

Warm caramelized goat cheese salad with mango relish, crispy parma ham, black olives focaccia and wild arugula

Low temperature boiled farm egg with mushrooms “duxelle”, yam foam and confit lemon oil

Heart of palm and shitakes on the grill with quinoa sautée, “romesco” sauce and organic sprouts

Handmade Cavatelli nero with Arraial do Cabo squid, bagna cauda sauce and crispy kale

Handmade Cavatelli nero with Arraial do Cabo squid, “bagna cauda” sauce and crispy kale

Red shrimp risotto with tucupi and jambu, coral sauce, pickled onion and crispy rice

Crunchy pigglet confit with cashew nut purée, grilled pineapple and beer and honey sauce

Charcoal-grilled octopus with paprika oil, confit “baroa” potato,
Santarem bean farofa with vinagrette and squid ink aioli

Charcoal-grilled red tuna loin with black olives, tomato compote, crunchy black rice with brazilian nuts and garlic emulsion

Grilled catch of the day fillet with garlic “refrito”, plantain puree, brazilian nut “farofa”, pak choi and chayote steamed with “cachaça”

Grilled baby chicken with organic carrot puree, quinoa sautée, curry iogurth and jamaican pepper sauce

Grilled black angus ribeye (300g) with “chimichurri”, fried cassava, rosdted onions and roasted aioli

White belgium chocolate creamy soup with passion fruit ice-cream and sauce

Belgiam chocalate parfait with crème anglaise and nastrutium ice-cream from our garden

Pavlova with “argentinian dulce de leche” and coconut, burnt milk ice-cream, “dulce de leche” mousse and humid coconut cake

Caramelized sweet rice with coconut milk, mango confit and cinammon ice-cream

Strawberries with vanilla cream, passion fruit and pink pepper meringue

Almond parfait with “double black”whiskey ice-cream, “dulce de leche”and Charlotte hot chocolate sauce

Homemade ice-cream tasting (4 flavors)

“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.