Long Table · 54 covers · September
Vineyard wedding, Sintra
One table under the vines as the light went. Sea bass carved down the row, fig leaf custard from a single tray, the band starting before the plates were cleared.
Events
Rooms we have cooked
A few of the dates behind us, with the format, the headcount and what the week happened to give us. Names are kept loose, the numbers are real.
Selected dates
Museum gala, Belém
A timed five-course pass under the arches. Quince and black pork at the centre, the last plate as sharp as the first, service done in four hours flat.
Studio launch, Príncipe Real
A standing room fed on the move. Six bites in order, the salt cod fritter fried at the back to a queue, madeleines out of the oven at the close.
Birthday at the lighthouse, Cascais
Figs at their best that week. One table on the rocks, prawns and almond, the kitchen rebuilt with no gas and the plancha run off a single line.
Company harvest dinner, Oeste
Dinner at the grower we buy from, cooked on their own crop. Tomatoes and almond first, slow pork after, the team eating what they had picked at lunch.
Rooftop summer party, Lisboa
One lift, a small kitchen and a long sunset. Cold gildas and warm fig toasts in rotation, the prawn roll the first tray to empty every time.
They sent the menu the week of, built on the fish that came in, and ran our 130 like a restaurant. Nobody waited and nothing felt catered.
Inês, museum events lead, Belém
Picture your room
Send the date, the place and a rough headcount. We will sketch a board and tell you what the week is likely to give.