Six Worlds, One Table

Field notes

The menu is organized as six sequential chapters: Bali, Australia, Cabo Verde, South America, Portugal, and Spain. Each chapter pairs a named dish with sensory cues, while the wine service uses two deliberate roles—contrast first, harmony second—for every course. The page identifies Thursday and Friday service and limits the table to six guests. Four of the six dishes still carry “TODO: ingredientes definitivos,” so the presentation documents a concept still being assembled as well as an offered experience.