Set in a beautiful Portuguese house, Prime Rose offers a diverse menu, from signature steaks to flavourful sides, in a cozy ambience
SHERYL GONSALVES
Along the winding roads of Sangolda lies a charming Portuguese house that has been transformed into a restaurant, its quaintness winning over customers. The wooden floors, gentle lighting, and wall paintings create a cosy yet classy ambiance.
As I sipped my mocktail, waiting for my friends, I glanced through the menu but was overwhelmed by the sheer number of options. I eventually chose the Prime Time Special Chicken, intrigued by the orange sauce—a flavour that has always piqued my interest. The dish came with a vibrant side salad including pomegranate, cherry tomatoes, and olives, which oddly reminded me of pizza. The sauce added a pleasant sweetness to the chicken.
Encouraged by the promising start, we opted for the Veg Mezze Platter, as Middle Eastern cuisine holds a special place in my heart. The pita bread, served with an array of dips—hummus, baba ganoush, moutabel, and sour cream—was a delight, each bite offering a unique combination of flavours. However, we felt the hummus could have been more flavourful.
For the main course, we naturally went for steaks, given the restaurant’s reputation. On the staff’s recommendation, we chose the Grilled Chicken Steak, selecting the cheese-and-spinach stuffing over the tomato, feta, and olive option. It turned out to be an excellent choice—the juicy chicken paired beautifully with the creamy mashed potatoes and a subtly smoky pepper sauce.
Next was the Brazilian Churrasco Beef Steak, served with roasted baby potatoes, garlic-chilli butter sauce, and farofa, which added a toasty crunch. The meat was flavourful, though we wished it were more tender, while the bell peppers, onions, and zucchini brought in different textures.
The restaurant also presents other steak options, such as Crispy Stuffed Cottage Cheese with Mexican rice and mushroom sauce, Slow-Cooked Chicken Leg Confit with ratatouille and mashed potatoes, and Beef Medallion paired with saffron risotto and a sauce of your choice. The Chef’s Specials include Herb-Crusted Lamb Steak, Fish Fillet with Dukkah Crust served with zucchini spaghetti, rice, and coconut sauce, as well as the interactive Carne Beef Na Pedra, where diners can cook their own steak on a hot stone at the table.
Beyond steaks, the menu features platters, Mexican dishes, sushi, burgers, pizzas, sizzlers, and pasta.
After a delightful afternoon of food and conversation, the lemon mousse was the perfect finish. Light and creamy, it balanced tanginess with sweetness. Other tempting options include fried ice cream, sizzling brownie, and cheesecake.
