We found our happy place, At the confluence of Goa and Portugal. From the markets of Mapusa to the homes of Margao, The bakeries of Belem to the cliffs of Algarve, With secrets collected from The Saraswat Brahmins & the Goan Catholics.
Our food is inspired by the shared history of the country and state, but not stolen from it. It's a melting pot of Goan and Portuguese culinary influences, with an added O Pedro charm. It's time to feast on flavours borrowed from a small sunshine state, made big at O Pedro. MAKA PAO ZAI! Poee Poee. Fresh Poee. House Baked Sourdough Poee Served with a choice of
Veg Butters: 265 BAL-CHOW butter Cheesy-black pepper butter
Non-Veg Butters: 275 Pork-rosemary butter Choriz butter
All Four Butters 295
Quarter Plates
Smoked Eggplant Hummus 120 With toasted red chillies, garlic and palm vinegar
Mushroom Pâté 140 Black pepper roasted mushrooms with brown butter
Garlicky Potato Chips 175 Crispy potato wafers tossed with chilli-garlic oil
Aunty Castro’s Fish Mousse 180 Cooked in a tomato confit with ginger & olive oil
Spiced Crispy Shrimp Wafers 160 Dusted with red chilli & tamarind
10% Service Charge and 5% GST will be added to your bill later.
OPEDROMUMBAI Half Plates
Burrata Salad 575 Tomatoes, smoked corn, spicy green tomato puree and melon seed granola Pedro's Grain Salad 425 Quinoa & Barley with toddy vinaigrette, crispy grains & cashew hummus ADD Chicken 110
Mushroom Ceviche 425 Pickled oyster mushrooms, lima bean mousse and crispy tempura
Lotus Root Chilli Fry 550 Stir fried with ginger, kokum & fresh green chillies
Peri-Peri Cauliflower 350 Crispy cauliflower tossed with Portuguese hot sauce & garlic emulsion
Crispy Yucca 325 Tossed with Indian capers, dried red chilli and garlic, served with cilantro sour cream
Sweet Potato DAN-GAR 350 Crispy cutlets with poi saag kachumber, rice sev and spicy garlic chutney
Bosco’s Charred Broccoli 395 Chilli garlic olive oil & toasted almonds topped with cheese fondue
Grilled Corn 495 Portuguese style with confit red peppers, fermented chillies, roasted pumpkin seeds and aged pepper cheese
Portuguese Cheese Buns 425 Served warm with a red chilli, garlic and olive oil dip
Ras Omelette 395 Masala omelette 'French Toast' served with spicy coconut rassa and pickled onions
10% Service Charge and 5% GST will be added to your bill later.
OPEDROMUMBAI 375
Half Plates
Prawn BAL-CHOW 575 Cooked with red chilli, garlic & toddy vinegar Choriz Chilli Taco 425 On a mini bhakri with shoe string fries
Crispy So Shell Crab 'KISS-MUR' 695 Tossed with chillies, curry leaves & fresh coconut masala Chilled Sea Bass Ceviche 575 With tamarind dressing, red radish & Bhavnagri chilli salsa NISH-TE Rawa Fry 650 Catch of the day served with green chilli chutney & pickled cabbage
Roasted Bone Marrow 375/pc Charred chilli and tamarind gravy & toasted pao
Cardoz’s Chicken Chilli fry 495 Crispy stir fried chicken with fresh green chillies, garlic & kokum Goan Fried Chicken 395 Panko crusted served with chicken rassa Grilled Pork Chops ASSA-DO 595 De-boned chops with a green chilli-garlic masala & caramelised onions
Bheja 'CAF-REAL' 495 Goat brains sauteed in green chilli- cilantro masala with black pepper, cumin and lime
10% Service Charge and 5% GST will be added to your bill later.
OPEDROMUMBAI Full Plates
Panji Green Watana Rassa with ‘Bhatura’ 550 Dried green peas cooked with fennel, mustard, & curry leaves, served with a fried savoury banana bread Extra Banana Bread 125
Mushroom Rice 550 Portuguese style with baby spinach & roasted garlic
Vegetable Shtew KHAT-KHATE 425 Yellow pumpkin, cauliflower & papdi cooked with coconut milk and tirphal
Aunty Martha’s Potato Bake 550 Roasted tomato and olive sauce, aged cheese served with sourdough bread 475 Raw Mango UDDA-METHI Red chili and coconut milk curry with kaccha kela & paneer ko as
Saraswat Dal 180 Yellow lentils stewed with hing, curry patta & drumsticks
Chicken BAF-FAD Curry 650 With red chillies, peppercorn & cumin
Prawn 'WHO MANN' Coconut curry with tamarind & hing 750
Lamb Shank AAD-MAS 850 Slow braised in a spicy tomato onion curry served with potatoes & pickled onions
10% Service Charge and 5% GST will be added to your bill later.
OPEDROMUMBAI Full Plates
Beryl’s Fish Curry 825 Sea Bass, dried mango & kokum coconut curry
Candolim Midnight B**f Stew 795 Slow cooked with fresh herbs and red chillies
Margao Choriz & Bacon Pulao 775 Topped with a fried egg and served with cucumber & tomato salad
Side Plates
Pao 75
House Baked Sourdough Poee 110
Bhakri 120
Chapati 95
Goa Brown Rice 150
Basmati Rice 150
10% Service Charge and 5% GST will be added to your bill later.
OPEDROMUMBAI Desserts
Created by Pastry Chef Heena Punwani
Lisboa PAS-TEL DE NA-TA 395 Warm egg custard tarts ADD Cinnamon ice cream 110
Traditional Bebinca 350 House-made cashew brittle, Goan jaggery caramel, cinnamon ice cream
Cheese & Port 550 Goat cheese log, port poached pear, candied walnuts, crackers
Aunty Li’s Serradura 325 Condensed milk & whipped cream, toasted biscuit crumble, orange caramel, orange segments
Chocolate & Olive Oil Mousse 210 | 395 Dark chocolate, whipped mascarpone cream, olive oil & Goan salt
Portuguese Doughnut 325 Stuffed with orange pastry cream, served with hot chocolate
10% Service Charge and 5% GST will be added to your bill later.
OPEDROMUMBAI