Following on from her chef’s table restaurant SAMPA, which now has a four-month waiting list, Martin’s new venture will offer a more relaxed setting to experience Brazilian cookery.
BRASA will be centred on traditional churrasco cooking, with a generous à la carte menu focused on the grill.
The menu will include barbecued flatbreads such as pão de alho; alongside pão de queijo served with caramelised onion butter; salgadinhos – a selection of Brazilian croquettes filled with chicken, beef and cheese, with smoked chilli mayo; and a charcuterie plate of lomo, fennel salami, spianata romana and house pickles.
Prime cuts cooked over fire will be the focal point of the menu, with traditional large cuts alongside a signature BRASA steak frites - barbecued Picanha rump served with annatto-seasoned Julienne fries and Caroline’s requeijão peppercorn sauce - as well as platters such as Linguiça na Chapa, featuring pork sausage and onions with Brazilian condiments, served family style.
Larger sharing cuts will include a 450g ribeye, a 650g T-bone, and a 900g bone-in prime rib. Sides will range from hand-cut skin-on fries tossed in annatto seasoning to feijão preto of black beans with garlic, bacon and coriander, and a fresh heart of palm salad with cherry tomatoes, black olives, red onion and parsley.
Raised in São Paulo, Martins began her career in science, completing a PhD before working in academia in Texas as a plasma physicist.
She later trained at Le Cordon Bleu in London and in Italy before working in London kitchens, including Galvin La Chappelle, Pidgin and Kitchen Table.
After relocating to Manchester, she hosted a series of pop-ups and appeared on BBC’s Great British Menu before she opened SAMPA in 2024.