The kitchen sources dishes directly from family recipes rather than generalised interpretations of the cuisine: Camarão à Gilho arrives as fried shrimp in garlic butter with coriander and white wine, while Clams à Bulhão Pato follows the Lisbon preparation. The operation serves the Portuguese diaspora concentrated along West Toronto's Portuguese corridor, offering the specific regional cooking of home rather than a pan-Portuguese interpretation. Requinte's calling card is its commitment to the exact proportions and techniques of a family kitchen, grilled fish with the smoky Char that comes from proper technique seafood prepared in the classical Portuguese manner that defines eating in Lisbon.