Churrascaria. Up until recently, I just wasn't familiar with the word. The essence of Churrascaria: Brazilian steakhouse.
After a wonderful dinner at the Marina Grill on Friday night, it was time for something different. Last night's dining at the Moon Palace was at "Samba". Like the Marina Grill, Samba is open-air, next to the pools & beach. I like the tables that are closest to the outside.
Dining at a Churrascaria is a little different from other restaurants. Do your fill of buffet style salads & appetizers, then the waiters bring on a revolving selection of grilled & roasted meats coupled with tasty dipping sauces. Finely garnished with brown rice & black beans, and Brazilian style vegetables.
As the waiters come by with the grilled meats on long spikes (rotisserie spits), you choose what you would like, how well cooked you would like & how much. The three dipping sauces were: mushroom, BBQ (not your typical American, tastier & candy apple red in color), and pepper. The seafood was served with a coconut sauce.
Here they came in order: lamb, chicken, filet mignon, pork loin, mahi mahi & sirloin of beef. Every piece was great, but special kudos HAS to go to the filet mignon. It was almost indescribably good; not only melt in your mouth, but cut it with the side of your fork good!
Tonight's wine selection was a very hearty, very earthy Shiraz Cabernet from Koonunga Hill of Australia. Due to the evening's tropical rain showers, I was forced to stay for a nice finishing desert of coconut flan and capuccino.
As always here at the Moon Palace, the wait staff is superb! Thankfully, my Spanish is "bastante bien" so the banter can be fun & they put up with me. Now that my BioGuard compadres are arriving, it's back to business & networking.