24/05/2026
Nibbles.
The first opening bites here.
A carrot cornet filled with orange preserves and fromage blanc. The carrots were lacto fermented last year, and the cone itself was made using dehydrated carrots from the same harvest.
Alongside it, a day-harvested Tokyo turnip with olive caramel and labneh. Fresh, sweet, buttery.
I wanted to show a contrast between old and new. Preservation and immediacy. One bite shaped by time, the other by the morning harvest.
We’ve also started making more of our own dairy here. Yogurts, cheeses, cultured creams. Not because we’re trying to be clever, but because I want to work closer to what the Azores is truly known for: incredible fresh milk.
