Bairrada Churrasqueira "Dundas"

Frango Assado (Rotisserie Chicken)

Whole or half bird slow-spun over heat and finished with a garlicky piri piri baste — skin crisps lacquer-dark while the meat stays juicy through to the bone

Piri Piri Chicken

The same rotisserie bird but marinated and finished with the house chili-garlic sauce — heat is present but balanced, not a gimmick

Leitão (Roasted Suckling Pig)

The Bairrada regional specialty — slow-roasted pork with shatteringly crisp skin and yielding, unctuous meat underneath; not always available, ask ahead

Batatas Fritas (Portuguese Fries)

Thick-cut fries fried crisp and lightly salted — the essential companion to any grilled plate

Arroz (Portuguese Rice)

Tomato-tinged rice cooked with aromatics — absorbs the piri piri drippings from the chicken and becomes the best part of the plate