Down to Earth Gastronomy
Black Trumpet gives room to an honest exploration into real, earthy, wholesome food. We intertwine culinary innovation with local sourcing, bringing vegetable-forward and seasonal flavours to our plates. Our chefs artfully mix traditional and modern techniques to offer a distinct dining experience, championing fresh ingredients for both taste and wellbeing.
Brunch
Reimagining the Brunch favourites.
Saturdays & Sundays, 10am - 3pm.
Bar, Mixology & Adaptogenic Coffees
Lead by Bar Manager Mauricio Leal, Black Trumpet’s bar is committed to fusing mixology with the mystique of adaptogenic mushrooms.
Weaving them into an elegant and eclectic menu, we worked together with collaborator and mushroom-expert Perry Patraszewski from 7Flower to infuse each beverage with mushroom extracts of the highest quality.
Perry, ‘the mushroom fairy’ provided us with extracts of mushrooms harvested from pristine Nordic forests, on contamination-free wood, extracted with a triple extraction method—alcohol, hot water, and ultrasonic-assisted extraction—imbuing our concoctions with the most potent essence of nature.
Culinary Direction
Menu Chef
Pedro Henrique Lima is the maestro behind Black Trumpet's menu. Having began his culinary journey under the mentorship of Chef Dario Costa, he carved his path through Brazil's most celebrated kitchens. His expertise, honed in São Paulo's trendsetting restaurants, marries high-quality ingredients with adventurous culinary experiments.
Pedro's meticulous approach, from sourcing to plating, transforms each plate into unique encounter with taste, across the Reia Collective’s restaurants, including casa reîa, No Convento, and Black Trumpet.
Head Chef
Meet Carolina Pires Ramos, the culinary helm leading our kitchen. Beginning her gastronomic journey at the tender age of 18 in a quaint Italian eatery in São Paulo, she then honed her craft under the tutelage of Laurent Suadeau, a legend in the city's restaurateur circles.
Carolina's hands then wove magic in the kitchens of notable dining establishments Manioca SP, Evvai and Komah SP, until she found her way to casa reîa’s kitchen, where she worked alongside chef Pedro Henrique Lima as sous-chef, managing an impressive team of 40.
She now infuses Black Trumpet’s kitchen with her skill, experience and a rich tapestry of culinary insights.