Coconut rice with chickpea curry, stewed tomatoes, sauteed greens and farofa _ $15
Buratta with walnuts and enoki mushroom puree _ $11
Baked eggs with arctic char, coconut milk and turmeric _ $16
Miche tartine with greek yogurt, honey and seeds _ $7
Maple porridge with asian pear & black pepper _ $8
Chia pudding with coconut & roasted pineapple _ $8
Local, handmade, fresh and healthy
Chef and artist Fernando Aciar was formally trained under Francis Mallmann in Argentina, before opening his first café at the iconic Rio Academy of Fine Arts. After ten years, he moved to New York City to open Brazilian eatery OCAFE in 2011, and has since been involved in a variety of projects with chefs throughout the city, including Momofuku and Contra. Last year he launched his ceramics label, fefostudio, with a focus on organic, elegant designs for the table.