VerdeRosa O Camarote unveils Chef Heaven Delhaye’s author menu at Sapucaí, paired with Moët Hennessy labels and service through sunrise.
As samba schools command the avenue, VerdeRosa O Camarote — a BarizON Entretenimento project with Estação Primeira de Mangueira — runs a show of its own: high-touch hospitality built on care, presence, and a kitchen timed to the pulse of Carnival night.
At the center is an author-driven culinary program by Heaven Delhaye, designed like a parade with clear acts. The idea is to carry guests from the first drumbeat to the final ovation with starters, roaming bites, hot dishes, desserts, and a sunrise breakfast, served continuously overnight.
Moët Hennessy pairing lineup
In the glass, the pairing is curated for range and precision. The selection moves through Belvedere’s modern cocktails, the intensity and elegance of Hennessy, Chandon’s vibrant bubbles, the purity and complexity of Glenmorangie single malt, and the timeless signature of Veuve Clicquot—a liquid “parade” built to match Sapucaí’s energy.
The chef behind the experience
Known for a growing hospitality group spanning Rio de Janeiro and São Paulo, Heaven Delhaye leads both execution and curation at VerdeRosa O Camarote. Her cooking blends technique, identity, and diversity, tuned to Carnival’s rhythm and Mangueira’s green-and-pink spirit.
She also heads D’Heaven, a contemporary French restaurant with locations at Village Mall (Rio) and Jardins (São Paulo), and Heaven Cucina, focused on Italian cuisine at Vogue Square.
“To make the food I truly believe in, we needed a more robust structure. We spent years planning this kitchen with BarizON, which now occupies four containers. We brought together partners who share the same care and commitment to quality. Bringing fine dining to Sapucaí has always been a dream — and this year it parades,” says chef Heaven Delhaye.
What’s on the overnight menu
The opening spread features antipasti and cold items, including assorted focaccias, naturally leavened artisanal breads, salmon tartare over avocado, a smoked salmon platter, roast beef with burrata cream, house-made spreads, and chips.
All night long, mini bites and roaming plates circulate with highlights like a short rib mini burger, roast beef ciabatta with brie brûlée, baked tapioca cubes, crispy cassava-gnocchi bites, plus vegetarian and vegan options. A salad station offers lighter, aromatic combinations to keep things balanced.
Main courses take the spotlight with bacalhau à lagareiro, beef picadinho in dark beer sauce, shredded short rib rice, plantain “moqueca,” and a Northern Brazil feature: pirarucu in tucupi broth, served with white rice and Brazil-nut farofa.
Later, the pasta station keeps pace with agnolotti al cacio e pepe, mozzarella ravioli in pomodoro basilico, and gnocchi alla sorrentina. Desserts follow with verrines, a giant banoffee, duo chocolate mousse, and a giant green-grape cake with rose petals assembled live. At sunrise, breakfast closes the route with fruit, artisanal breads, cakes, sandwiches, scrambled eggs, waffles, and hot drinks.
Food service hours
Service runs on February 13–17 and February 21, operating continuously through the night and early morning.
Antipasti and cold table: 8pm to 12am
Mini bites and roaming plates: 8pm to 2am
Salad station: 8pm to 2am
Main courses: 9pm to 3am
Pasta station: 9pm to 4am
Desserts: 2am to 4am
Breakfast: 3am to 5am
Service
VerdeRosa O Camarote
Dates: February 13, 14, 15, 16, 17, and 21, 2026
Venue: Sambódromo da Marquês de Sapucaí – Sector 7
Address: Rua Marquês de Sapucaí, Santo Cristo, Rio de Janeiro – RJ, ZIP: 20220-007
Dates and prices (per person – limited tickets):
Friday – 02/13: R$2,490
Saturday – 02/14: R$2,490
Sunday – 02/15: R$4,990
Monday – 02/16: R$4,490
Tuesday – 02/17: R$4,490
Champions’ Parade – 02/21: R$4,990
Tickets: verderosaocamarote.com
VerdeRosa contacts
Phones: (21) 9 9017 5868 | (21) 3085 1000 | (21) 9 7910 9240
Email: verderosa@barizon.com.br
Website: verderosaocamarote.com
Photo: Thalita Almeida
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