Comissioned work for CURA Restaurant. Via Tangible Matter.
Dishes by Michelin-starred chef Pedro Pena Bastos;
Photography: hugo pais ribeiro assisted by Telma Pereira;
Direction: Catarina Mendonça;
Production: Tangible Matter;
aged Minhota, cauliflower, foie gras, sage, bittersweet pineapple
citrus fruits
turbot, turnip, barnacles, wild garlic
lemon-thyme custard, lupin, leek and teardrop pea
citrus fruits, fennel and halophytes
amberjack, beetroot, orange blossom e finger lime.
pigeon, green asparagus, loquats, quinoa.
short rib - mustards, corn, bairrada sauce.
bread, pineapple, toasted yogurt and aspic.
Striped Mackerel, sweet potato, elderflower and roasted lemon.
blue lobster, chickpeas, caviar lime
"à alentejana" pork, cockles' pickle, coriander
