Viva Brazil Cardiff
Menu with Prices in the UK

Unlimited tableside carving of up to 16 charcoal-grilled Brazilian meats from 4:00 PM daily, plus garlic bread, cinnamon pineapple, and full Salad Island access.

Weekday lunch experience (12:00 PM – 4:00 PM) offering unlimited carving of up to 9 signature BBQ cuts, garlic bread, cinnamon pineapple, and Salad Island.

Saturday and Sunday afternoon Rodizio (12:00 PM – 4:00 PM) with up to 9 charcoal-roasted meats and unlimited Salad Island.

Lighter evening option (Mon–Thu) featuring one generous round of 7 favourite BBQ meats carved tableside plus unlimited Salad Island.

Unlimited visits to the 20+ dish cold and hot Brazilian Salad Island including Feijoada, rice, farofa, cheeses, salads, and warm breads.

Evening unlimited Salad Island access featuring hot Brazilian stews, polenta, salads, continental cold cuts, and artisan dressings.

Dedicated Halal-certified chicken and lamb cuts grilled separately on clean skewers, served with garlic bread, cinnamon pineapple, and Salad Island.

Warm, chewy traditional Minas Gerais cheese rolls baked with cassava tapioca flour and mature melted cheese.

Golden teardrop-shaped savoury dough stuffed with shredded spiced chicken and creamy catupiry-style cheese, served with chilli dip.

Crisp Portuguese-Brazilian salted cod and potato fritters seasoned with parsley and garlic, served with lime aioli.

Thick-sliced baguette brushed with roasted garlic and parsley butter, toasted over the churrasco embers (included in Rodizio).

Brazil's iconic cap of rump steak skewered with its outer fat cap, seasoned purely with coarse Brazilian rock salt and carved tender and rosy.

Lean, flavoursome centre-cut beef rump slowly turned over hardwood charcoal for a crisp crust and juicy medium-rare centre.

Tender beef rump marinated in crushed fresh garlic, herb oil, and sea salt before being flame-kissed on the churrasco.

Richly marbled beef sirloin seasoned with cracked black pepper and rock salt, carved into succulent ribbons at your table.

Beef short ribs slow-cooked for 6 hours until meltingly tender, then finished over charcoal for deep smoky bark.

Boneless leg of lamb marinated overnight with garden mint, garlic, and rosemary, roasted pink on the Passador skewer.

Succulent pork cuts coated in aged Parmesan cheese crust and grilled until golden, salty, and crisp.

Traditional smoked and garlic-spiced Brazilian pork sausages blistered over live coals with a mild paprika kick.

Boneless chicken thighs marinated in red chilli, fresh lime juice, and oregano, flame-charred for smoky heat.

Tender chicken breast medallions wrapped in smoky streaky bacon and basted in honey mustard glaze.

Brazil's national black bean stew simmered with smoked pork ribs, beef, bay leaves, and garlic, served with rice and farofa.

Chargrilled halloumi cheese, courgette, and sweet bell pepper skewers brushed with zesty piri-piri oil, plus full Salad Island access.

Rich black bean and smoked paprika stew with sweet roasted plantain, steamed jasmine rice, farofa, and Salad Island access.

Bahian-style fragrant coconut milk, tomato, coriander, and palm oil vegetable stew served with rice and Salad Island.

Golden fried polenta batons dusted with rosemary sea salt and grated Parmesan.

Crisp skin-on potato fries tossed in smoky paprika and sea salt.

Traditional toasted cassava flour crumb served with seasoned Brazilian black beans.

Warm spit-roasted pineapple glazed with brown sugar and aromatic cinnamon (complimentary with Rodizio).

Fresh chopped parsley, oregano, garlic, red wine vinegar, chilli flakes, and extra virgin olive oil.

Fiery Brazilian malagueta pepper, tomato, and lime relish for heat lovers.

Velvety roasted garlic mayonnaise finished with fresh chives and cracked pepper.

Traditional silky condensed milk custard flan bathed in dark amber burnt caramel sauce.

Crisp fried choux pastry loops rolled in cinnamon sugar with warm caramelised dulce de leche and dark chocolate dips.

Gooey warm dark chocolate brownie served with Madagascan vanilla bean ice cream and chocolate ganache.

Creamy baked vanilla cheesecake on a biscuit base finished with tangy tropical passionfruit and mango coulis.

Four BBQ meat cuts carved tableside plus unlimited Salad Island, crispy fries, and choice of kids ice cream or jelly (1 free per adult).

Unlimited lunch or dinner Rodizio cuts suitable for ages 10–12 with unlimited Salad Island access.

Crispy chicken tenders with warm Belgian waffle, fries, and a scoop of vanilla ice cream or strawberry jelly (Free for under 10s with adult).

Stone-baked pizza base with tomato sauce, mozzarella, and sweetcorn toppings, served with dessert.

Brazil's signature cocktail of Cachaça 51, fresh muddled lime wedges, cane sugar, and crushed ice.

Tropical twist on the classic Caipirinha shaken with sweet passionfruit purée, mango nectar, lime, and Cachaça.

Classic lime Caipirinha topped with an upturned bottle of crisp chilled Brazilian lager.

Zero-alcohol blend of passionfruit purée, fresh lime juice, bruised mint leaves, and sparkling soda.

Iconic crisp, slightly fruity Brazilian soft drink brewed from Amazonian guaraná berries.

Chilled classic Coca-Cola or Zero Sugar served with ice and fresh lemon slice.

Chilled fruit juice served over ice.