A menu written by tide and flame.

Seven illustrative courses. Dietary adaptations and final pricing require client confirmation.

Prelude

Salt-Cured Sardine

Green almond, preserved lemon

First

Wood-smoked butter, vinho verde

Second

Charred lemon, sea herbs

Third

Salt-baked beetroot, shellfish jus

Fourth

Roasted pepper, black garlic

Interlude

Green grape, coastal fennel

Finale

Sea salt, olive oil