{"product_id":"tons-de-mar-arp-bar-chef-monique-gabiatti","title":"Shades of sea | arp bar | Chef Monique Gabiatti","description":"\u003cp\u003eChef Camilo Vanazzi invites chef Monique Gabiatti, who leads Polvo Bar, Polvo Marisqueria and Crudo Bar in Botafogo, for a new edition of Tons de Mar, bringing together two signature culinary styles in a collaboratively crafted menu.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eNovember 5, 2026 | 7 pm to 11 pm  \u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003eWhen booking, please select your preferred arrival time: 7 pm, 7:30 pm or 8 pm. \u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003ecouvert | to share\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ebrioche, puff pastry grissini, orange butter, Canastra cheese and pan tomaca with octopus and squid morcilla.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003estarters | to share\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003elocal coastal tuna crudo, ají panca sauce, sweet corn aioli, pico de gallo and crispy pancetta | Monique Gabiatti;  \u003c\/p\u003e\n\n\u003cp\u003eeggplant blinis, Canastra cheese and mandaçaia bee honey | Camilo Vanazzi;  \u003c\/p\u003e\n\n\u003cp\u003eisland scallop chalaca with corn aioli | Monique Gabiatti;  \u003c\/p\u003e\n\n\u003cp\u003etorch-seared wagyu, Asian-style toast, mushrooms and mújjol roe | Camilo Vanazzi\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003emain course | choose from\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003esteamed fish, sea urchin velouté and peach palm heart purée | Monique Gabiatti  \u003c\/p\u003e\n\n\u003cp\u003eor  \u003c\/p\u003e\n\n\u003cp\u003ecognac-flambéed shrimp, pommes anna, mussel sauce and native bee pollen | Camilo Vanazzi  \u003c\/p\u003e\n\n\u003cp\u003eor  \u003c\/p\u003e\n\n\u003cp\u003ecasarecci with hazelnut pesto, nut tahini and broccoli | Camilo Vanazzi\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003edesserts | to share  \u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003ecitrus tart, Sicilian lemon and meringue | Camilo Vanazzi;  \u003c\/p\u003e\n\n\u003cp\u003echoux craquelin, dulce de leche and caramelized banana | Camilo Vanazzi\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eVegetarian options are available. If you have any dietary restrictions or would like further information, please contact:  \u003c\/p\u003e\n\n\u003cp\u003e[marketing@grupoarpoador.com](mailto:marketing@grupoarpoador.com)  \u003c\/p\u003e\n\n\u003cp\u003e+55 21 96745-5113 (WhatsApp)\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eMonique Gabiatti was born in Sergipe and grew up along the beaches of her home state and Bahia. With degrees in Gastronomy and Nutrition, she began her professional career in 2008 with Monique Gabiatti Eventos and specialized in seafood and red meat preparation at Argentina’s Gato Dumas culinary institute.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eIn 2017, she participated in MasterChef Profissionais and opened her first restaurant, Cozinha Bistrô. Her career includes experience at the former Olympe, under Thomas Troisgros, and leading the kitchens at Casa Mosquito and Bottega del Vino.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eToday, she leads Polvo Bar, Polvo Marisqueria and Crudo Bar in Botafogo. Named Breakthrough Chef at the Rio Show Gastronomy Awards in 2025, Monique creates dishes inspired by memories of life near the ocean. Her cooking celebrates ingredients from the Brazilian coast and small local producers, using precise techniques and minimal intervention to highlight each ingredient’s flavor.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eDinner served on Thursday, November 5, 2026 | 7 pm to 11 pm  \u003c\/p\u003e\n\n\u003cp\u003eWhen booking, please select your preferred arrival time: 7 pm, 7:30 pm or 8 pm.\u003c\/p\u003e\n\n\u003cp\u003e\u003c\/p\u003e\n\n\u003cp\u003eFour-course menu. Vegetarian options available.  \u003c\/p\u003e\n\n\u003cp\u003eLimited seating. Book now!  \u003c\/p\u003e\n\n\u003cp\u003eRua Francisco Otaviano, 177. Ipanema.  \u003c\/p\u003e\n\n\u003cp\u003ePrice per person. A 13% service charge is included. Beverages charged separately.  \u003c\/p\u003e\n\n\u003cp\u003eCancellations are non-refundable.  \u003c\/p\u003e\n\n\u003cp\u003eImages are for illustrative purposes only.\u003c\/p\u003e","brand":"City\u0026Sea Shop","offers":[{"title":"7:00 PM","offer_id":45231648571592,"sku":"EXP_ARPBAR_TONSDEMAR_19h","price":289.0,"currency_code":"BRL","in_stock":true},{"title":"7:30 PM","offer_id":45231648604360,"sku":"EXP_ARPBAR_TONSDEMAR_19h30","price":289.0,"currency_code":"BRL","in_stock":true},{"title":"8:00 PM","offer_id":45231648637128,"sku":"EXP_ARPBAR_TONSDEMAR_20h","price":289.0,"currency_code":"BRL","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0285\/2044\/8078\/files\/shopify_tons_de_mar_1_f2f8e647-7814-45c5-96cc-03bfe798dbff.png?v=1791923491","url":"https:\/\/cityandsea.shop\/en\/products\/tons-de-mar-arp-bar-chef-monique-gabiatti","provider":"City\u0026Sea Shop","version":"1.0","type":"link"}