the menu.

a dish built entirely around the carrot, shaped through restraint rather than excess. pickled, baked, juiced and set, it moves between sweetness, acidity and a gentle savoury depth, with tahini, chervil and acorn bringing bitterness, aniseed lift and earth. the acorn comes through Landratech, and a percentage of the proceeds from this dish supports Associação Verde and its work around forest protection in Portugal.

a percentage of the proceeds of this dish goes towards associação verde.

a Venn interpretation of a Central and Eastern European classic, usually known in sweeter form but here turned resolutely savoury. the dumplings are filled with black trumpet mushroom and porcini, set over poppy seed, with shifting mushroom pickles and a darker, earthier register running through the dish. it is one of those plates that lands somewhere between comfort and oddness in exactly the right way.

a dessert shaped by nostalgia and remade with circularity in mind. in Poland, warm chocolate pudding is a familiar cold-weather ritual, the sort of sweetness that closes the day. here, that memory is rebuilt through THIC by Endless Food Co., a cacao-free chocolate made from upcycled ingredients, deepened with muscovado sugar and set over roasted hōjicha from Chá Camélia. hazelnut praline cream and house-made hazelnut shortbread bring warmth, depth and something quietly familiar.

a softer, richer close built around olive oil, lavender, macadamia and organic sugarcane honey from Fábrica Ribeiro Sêco in Funchal. one of Madeira's historic food producers, the company traces its roots back to the nineteenth century and is closely tied to the island's sugarcane tradition. inspired by the logic of Madeira honey cake rather than a literal version of it, the dessert carried warmth, perfume and a slightly bitter edge in the finish.