Early Autumn 2025 · Archived Menu

this menu is no longer being served. it remains here as part of Venn's seasonal archive.

SP spicy

SO soy

G gluten

C celery

N nuts

M mustard

SE sesame

F fermented ingredients

RA regen agriculture

AF agroforestry

WLD includes wild vegetation

'caviar' de cenoura e alecrim · picles de cenoura · espuma de farinha de bolota · cerefólio · maionese de tahini e girassol

rosemary and carrot 'caviar' · carrot pickles · acorn flour foam · chervil · tahini and sunflower mayonnaise

provenance

H2Douro · LandraTech · Maria Prada · Agroflorestal dos Corotos

the carrot pickled, baked, juiced and set as a 'caviar'. tahini and sunflower mayonnaise underneath, chervil on top, acorn flour as a foam. the acorn comes through LandraTech.

3% of the tasting menu price went to Associação Verde while this menu was served.

papas de milho painço · levedura de cerveja tostada · compota de cebola e maçã · picles de mostarda · crackers de milho-painço · ervas frescas

millet porridge · toasted brewer's yeast · onion and apple relish · pickled mustard · millet cracker · fresh herbs

provenance

Paulino Horta · H2Douro · Maria Prada · Formiga Gloriosa

millet porridge, with toasted brewer's yeast stirred through until it is almost cheesy. an onion and apple relish from native apple varieties, pickled mustard, and a thin millet cracker.

dumplings de batata · cogumelos marron · gelado de trompetas-negras · sementes de papoila · sésamo branco

potato dumplings · cremini mushrooms · black trumpet mushroom ice cream · poppy seeds · white sesame

provenance

Paulino Horta · H2Douro · Gustavo Bruver

knedle are usually sweet. these were not: potato dumplings filled with black trumpet mushroom and porcini, set over poppy seed, with mushroom pickles that changed through the season, and a black trumpet mushroom ice cream.

palma de figo-da-índia panada · zhoug caseiro cremoso · milho branco · cebola roxa · equinácea · chuchu · malagueta

breaded prickly pear pad · creamy homemade zhug · white corn · red onion · coneflowers · chayote · chilli

provenance

Pepe Aromas · Formiga Gloriosa

this dish began with a pragmatic question: how to work with an invasive cactus in a way that feels generous rather than dutiful. the nopal is treated like a schnitzel: simmered in a broth of herb stems, then breaded and fried. white corn and zhug underneath; chayote, pickled red onion, parsley oil and coneflowers over it.

xarope de chá hōjicha · bolacha de avelã · creme praliné de avelã

hōjicha tea syrup · hazelnut cookie · hazelnut praline cream

provenance

Endless Food Co. (THIC) · hazelnuts (Trás-os-Montes) · Chá Camélia

in Poland, warm chocolate pudding is a cold-weather habit. here it is made with THIC by Endless Food Co., a cacao-free chocolate made from upcycled ingredients, deepened with muscovado and set over roasted hōjicha from Chá Camélia. hazelnut praline cream and a hazelnut shortbread alongside.

figo-da-índia · compota de alperce desidratado · leite condensado de coco

prickly pear · dehydrated apricot jam · condensed coconut milk

provenance

Pepe Aromas · H2Douro · Vegan Stock (coconut powder, Poland)

an ice lolly of prickly pear fruit from the Alentejo, with a jam of dried apricots and a condensed coconut milk. cold and sharp after the pudding.

creme de macadâmia · lavanda · mel de cana-de-açúcar · azeite

macadamia cream · lavender · sugarcane syrup · olive oil

provenance

organic sugarcane honey from Funchal · olive oil (Trás-os-Montes)

olive oil, lavender, macadamia cream and sugarcane honey from Fábrica Ribeiro Sêco in Funchal, which has been making it since the nineteenth century. loosely based on bolo de mel da Madeira, with a slightly bitter edge at the end.

the menu.

carrot terrine

millet porridge

knedle

nopal

desserts

'alt-choc' pudding

popsicle

madeiran 'honey' cake