The menus
Three formats, written for the week
These are sample boards, not a fixed card. The dish stays in spirit; the ingredient follows the season. Move the headcount on the home board to see prices and rhythm shift.
Long Table
Boards down the middle, passed hand to hand. Built to stay loud.
Suits20 to 60 covers
- 01Bread, cultured butter, olivesMafra sourdough, Beira butter
- 02Tomatoes, almond, basil oilOeste growers, raw and dressed
- 03Whole sea bass, fennel, lemoncarved at the table
- 04Fig leaf custard, honeyspooned from one tray
Sample · swapped for the week and your table
Plated
A timed five-course pass for seated rooms and galas.
Suits40 to 140 covers
- 01Carabineiro, bisque, citrusAlgarve prawn, one bite
- 02Sea bass crudo, almond milkcured an hour, no more
- 03Hand-rolled massa, fig, hamOeste fig, Lamego ham
- 04Black pork, quince, greensAlentejo pork, slow shoulder
- 05Almond tart, burnt honeyserved just warm
Sample · swapped for the week and your table
Canapé
Six bites in a planned order, fed on the move.
Suits120 to 300 covers
- 01Gilda, sea bass, pickleone skewer, cold
- 02Fig, lardo, black pepperwarm, on toast
- 03Salt cod fritter, aiolifried to order
- 04Tomato tart, almond creamroom temperature
- 05Prawn roll, brown buttertwo bites, warm
- 06Almond and honey madeleineout of the oven
Sample · swapped for the week and your table
Around the table
Allergies and the way you eat
Every board can run vegetarian or vegan as its own menu, not a swapped side. Tell us about coeliac, nut and shellfish needs at the enquiry stage and we build them in from the first draft, plated separately and labelled on the pass.
Want a board for your date
Send the headcount and the room. We draft a sample menu on this week's produce within two working days.