Rio Brazilian Steakhouse
Menu with Prices in the UK

Unlimited evening tableside service of 15+ flame-grilled Brazilian meats including Picanha, Fillet, Ribeye, Minted Lamb, and Pork Belly, with full Gourmet Salad Bar access.

Continuous weekend lunchtime carving of 12+ signature Brazilian cuts alongside unlimited gourmet salads, cheeses, cured meats, and warm Brazilian sides.

Great-value weekday rodizio feast featuring Picanha, Alcatra, Maminha, Frango, pork cuts, and full unlimited salad bar and hot table.

Unlimited daytime access to Rio's cold salad bar, artisan breads, olives, charcuterie, cheeses, feijoada stew, rice, and vegetarian hot sides.

Unlimited evening access to the gourmet salad buffet, marinated Mediterranean vegetables, Brazilian cheese bread, salads, and hot side dishes.

Full rodizio meat and salad bar dining paired with 90 minutes of bottomless chilled Prosecco or house Brazilians coolers for weekend celebrations.

Brazil's most prized top-rump steak skewered with its signature fat cap, crusted in coarse rock salt, and carved tableside per 120g serving.

Prime Brazilian cap of rump marinated in crushed roasted garlic and herb oil, flame-seared over glowing coals for bold savoury depth.

Lean, tender Brazilian rump steak seasoned simply with sea salt and grilled to medium-rare perfection; an ideal low-fat steak option.

Juicy triangular bottom sirloin cut famous for its gentle marbling and buttery grain, sliced thin tableside.

Evening and weekend cut of deeply flavourful beef flank marinated in olive oil and coarse pepper, seared fast for juicy tenderness.

Richly marbled prime ribeye steak carved tableside during evening rodizio service, bursting with caramelised beef flavour.

Melt-in-the-mouth centre-cut beef tenderloin lightly seasoned with rock salt and herbs, served exclusively during evening rodizio.

Bone-in beef short ribs slow-cooked for 6 hours over smoky embers until fork-tender and falling off the bone.

Succulent lamb leg marinated in fresh garden mint, garlic, and rosemary, flame-roasted for a tender pink centre.

Slow-roasted pork belly glazed in sweet honey and soy spices until crisp-skinned and richly unctuous.

Traditional smoky Brazilian pork sausage seasoned with paprika, garlic, and mild chilli, blistered over charcoal.

Honey-cured roast gammon carved alongside warm cinnamon-sugar caramelised Brazilian pineapple slices.

Boneless chicken thighs marinated in tangy piri-piri and smoky BBQ spices, charred until juicy and golden.

Tender chicken breast medallions wrapped in smoky streaky bacon and basted in garlic herb butter.

Authentic Brazilian evening delicacy of tender chicken hearts marinated in garlic, lime juice, and oregano.

Pan-fried king prawns tossed in garlic, red chilli, white wine, and parsley butter, served with toasted sourdough.

Four golden breaded croquettes filled with shredded spiced chicken and melted mozzarella, paired with garlic aioli.

Creamy Arborio rice simmered with wild porcini and chestnut mushrooms, aged Parmesan, white truffle oil, and rocket.

Al dente penne tossed in fiery San Marzano tomato, roasted garlic, and red chilli sauce with fresh basil.

Four warm, airy Brazilian cheese breads baked with tapioca starch and aged Minas-style cheese (included in Rodizio).

Slow-simmered Brazilian black beans enriched with garlic, bay leaf, and smoky seasoning, ideal over white rice.

Golden fried cornmeal batons dusted with rosemary sea salt and grated hard cheese, crispy outside and creamy inside.

Velvety whipped Maris Piper mashed potatoes folded with butter, double cream, and roasted garlic cloves.

Crisp golden potato fries tossed in fine sea salt and served hot as a rodizio table side.

Fluffy long-grain white rice sautéed with onion, garlic, sweetcorn, and fresh parsley.

Fresh rocket, heirloom tomatoes, Kalamata olives, marinated artichokes, quinoa, coleslaw, and Continental cheeses.

Velvety cream and brandy beef jus infused with crushed Tellicherry black peppercorns.

Rich house-blended roasted garlic and chive cream sauce, crafted to drizzle over Picanha and fries.

Vibrant South American parsley, oregano, garlic, red wine vinegar, and olive oil sauce.

Decadent melted English Stilton cream sauce ideal for ribeye and rump cuts.

Slow-reduced Merlot and beef bone stock glaze finished with fresh thyme.

Rich baked Belgian dark chocolate ganache torte served with vanilla bean gelato and berry coulis.

Smooth baked vanilla cheesecake on a buttery biscuit base topped with tangy tropical passionfruit glaze.

Crispy Spanish-style dough sticks dusted in cinnamon sugar with warm milk chocolate dipping pot.

Silky baked condensed milk custard crowned with amber burnt-sugar caramel sauce.

Choice of Madagascan vanilla, Belgian chocolate, or mango sorbet served chilled in a waffle bowl.

Fresh lime wedges muddled with cane sugar, crushed ice, and authentic Velho Barreiro cachaça.

Vanilla vodka shaken with passionfruit purée and lime, served with a chilled Prosecco shot.

Brazil's iconic sparkling soft drink crafted from sweet Amazonian guaraná berry extract.

Alcohol-free mocktail muddled with fresh lime, sweet Alphonso mango purée, and sparkling soda.

Chilled 100% pure pressed Valencia orange juice served over ice.

Ice-cold classic zero-sugar cola served with a fresh slice of lemon.

Complimentary dining for children under 5 with a paying adult, including grilled meats, rice, fries, and salad bar.

Full rodizio access tailored for ages 5–8 featuring carved chicken, beef, sausages, cheese bread, and fries.

Full rodizio dining experience for older children aged 9–12 including unlimited gourmet salad bar and grilled cuts.