Comissioned work for CURA Restaurant.
Dishes by Michelin-starred chef Pedro Pena Bastos;
Photography: hugo pais ribeiro;
Direction: Catarina Mendonça;
Production: Tangible Matter;
aged Minhota, cauliflower, foie gras, sage, bittersweet pineapple
citrus fruits
turbot, turnip, barnacles, wild garlic
amberjack, beetroot, orange blossom e finger lime.
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
