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Brunch Now on the Menu at Vaults in Almancil

Vaults Restaurant - AlmancilVaults Restaurant on Ave 5 de Octobre in Almancil has new owners. Canadians David and Katrina Gale purchased the restaurant in January of this year and are adding Saturday brunch to the menu.

Vaults Restaurant, AlmancilIf you haven’t been to Vaults before, it is located in an old Coaching House with extraordinary vaulted brick ceilings which create a unique and cosy ambience. At well over 300 years old Vaults is one of the oldest buildings in the Almancil area and while not much to look at from the outside, inside it retains most of its original character and charm.

Beginning April 19th, Vaults will be offering Saturday brunch from 10:00 a.m. until 2:00 p.m. The menu will include brunch favourites such as Eggs Benedict, Eggs Florentine, Crepes and even Steak and Egg.

The regular evening menu is bistro style and is complemented by daily specials which change regularly based on what is fresh and in season at the weekly market.

Wednesday night is popularly known as Curry Night as the chef creates two special curries each week, which are served with Basmati rice and poppadoms.

On Sundays Vaults provides the only traditional English Carvery in the Golden Triangle, with both lunch and evenings sittings from 12:30 to 3:30 and from 6:30 to 9:30.

Vaults Head Chef, Sean Atwell, is originally from the Isle of Jersey. He trained in London, where he worked at a number of different restaurants. Sean relocated to the Algarve over 25 years ago and enjoys cooking with the fresh seasonal produce that is a year-round feature of this temperate climate.

Sean says his style is mainly European. He loves to produce fresh fish dishes and his sauces are exceptional.
Client favourites include Smooth Chicken Liver and Pork Pate; Warm Goat Cheese with Honey, Pear and Walnuts; Slow Braised Lamb Shanks and Fillet of Pork in an Apple and Brandy Sauce. 

For more information visit the website at http://vaultsrestaurant.com/

Reservations are recommended, please telephone 289 391 883.

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