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Join chef Vanessa and Rodrigo for an exploration of their gastronomic memories, discoveries, and creations of Portuguese cuisine, in an intimate venue in Dalston. 

Chef Vanessa, a plant-based supper club expert and chef Rodrigo who has worked at Casa do Frango and Lisboeta will present to you 7 courses of classical Portuguese dishes with a plant-based twist. 

To complement the dishes, the best plant-based Portuguese wines will be available.

Join the table to embark on a journey to explore the wonders of Portuguese food! 

Tibornia | Plant-Based Portuguese Supper Club || Dalston

Try classical Portuguese dishes with an unusual plant-based spin 

Hosted in the intimate and sweet 83 Dalston Lane

The best plant-based Portuguese wines will be available to purchase on the night 

Garlic, smoked spices, bread and oyster mushroom croquettes served with a mustard sauce 

Croquetes de Alheira

Sautéed white lotus mushrooms and black fungus with a lemon garlic coriander emulsion 

Cogumelos à Bulhão Pato Com Tibórnia 

Sopa Saloia de Couve Lombarda e Feijão Manteiga

Bitter winter greens rice with batter fried candy cherry tomatoes 

Arroz de Grelos com Tomatinhos Fritos 

Cornbread, collard greens and black eyes peas sautéed with grilled mushrooms 

Migas de Feijão Frade com Cogumelos 

Tarte de Amêndoa

Flaked pastry with a sweet hazelnut filling 

Pastel de Tentúgal

Portuguese

Spanish

Simplified Chinese

Traditional Chinese

English

French

Hebrew

Italian

Rodrigo Alves os one of the two chefs that form part of Tibornia’s team. 

Rodrigo has always been connected to Portuguese regional cuisine. His family has strong connections to food and have long worked in the production of cakes and bread in his hometown. 

Since 2017, Rodrigo lives in London and has worked in different kitchens, among them Chiltren Firehouse, Casa do Frango and Lisboeta. Currently works as a freelancer and is trying to explore new ideias and concepts. 

And Vanessa Mendes is a Portuguese Plant-Based chef who has a strong bond with wild foods and organic seasonal cooking, thanks to her love of permaculture and countryside lifestyle.

Growing up in a family of chefs, cooking is a big part of who she is. 

She has previously created luso-inspired supper clubs for plant-curious people and worked in pioneering vegan restaurants such and Holy Carrot and PlantClub.

Vanessa has dedicated her career to plant-based hospitality as a private-chef.

Tibornia | Plant-Based Portuguese Supper Club || Dalston

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