Since the launch of Amara at Four Seasons Fairways back in 2018, the resort's popular A La Carte restaurant has gone from strength to strength, and to herald its success and popularity, a brand-new outdoor terrace dining area officially opened on 3rd May 2023. This expansion has increased the restaurant's capacity and provides an exquisite al fresco dining experience for members, guests, and visitors alike, with unbeatable views and food to match. Amara continues to be inspired by and pay homage to the locale which can be seen in the clever design touches through to Chef Candeias' seasonal dishes that redefine traditional Portuguese cuisine with an emphasis on sourcing products from the region.

Guests dining at Amara can tailor the tasting menus for a personal experience and unforgettable culinary journey and in celebration of the new terrace and re-opening of the restaurant, the supremely talented Chef Nelson Candeias has added several new creations to the menu along with an overhauled wine list.  The new menus still offer unbeatable value for money, with the 3-course menu costing €45 and the 4-course tasting menu, €55, both with optional wine pairing to enrich the experience, at €26 and €31 respectively.

Chef Candeias' love for gastronomy shines through in every dish with an explosion of contemporary flavours. Starters get the meal off to an energetic opening with strong flavours from the beginning with dishes such as Tiger Prawn Salad accompanied by an Avocado Purée, Trout Roe & Mango, Rabbit Terrine with Cranberry Gel, Hamachi Fish Mosaic with Tomato Tartar or Topinambur Soup with Truffle Oil & Mushroom Tartlet. Fish dishes are as fresh as can be with sumptuous Fillet of Sole stuffed with Prawns, Carrot Purée, Grilled Courgette & Coconut & Carrot Sauce, Slow Cooked Cod with Vegetable Noisette, Celeriac Purée & a Dashi Beurre Blanc along with Roasted Octopus with Romesco Sauce, Coriander Emulsion, Sweet Potato Purée & Potato Soufflé. Meat dishes include high quality cuts of duck, pork, and lamb with dishes such as Grilled Rump Cap with Salsify, Shallot Purée, Shitake, Padron Peppers & a Chimichurri Sauce and Confit Suckling Pig Belly with Grilled Gem Lettuce, Butternut Purée, Orange Gel, Potato Soufflé & Pepper Sauce while pudding consists of a choice between delights such as 'Abade Priscos' Pudding with Toasted Hazelnut, Crumble & Raspberry Sorbet, Mango Cremeux with Coconut & Passion Fruit Sorbet and Portuguese Cheeses.

Chef Candeias has ensured there are inspired choices for vegetarians, vegans and the restaurant can of course cater for any further dietary requirements necessary.

www.fourseasonsfairways.com / www.amararestaurant.pt

-ENDS

For further information, high-res images or to discuss opportunities, please contact Kathryn Peel kathryn@peelwilliams.com at PeelWilliams.