Douro Harvest Table: 150 guests between the vines.
A table laid between two terraces, a menu cooked over vine cuttings, golden hour on cue.
The
challenge
Quinta da Serra came to us with a date, a room and a number: 150 guests in Douro Valley. The brief was simple to say and hard to do: make it feel personal at that scale, and make every plate land on time.
What we did
We designed the event around one moment of service, built the kitchen into the venue and wrote a menu from what Douro Valley grows and catches that week. Floor teams rehearsed the run twice on site; lighting, linen and glassware were chosen to carry Quinta da Serra's colours without a single logo on the table.
The result
A table laid between two terraces, a menu cooked over vine cuttings, golden hour on cue. Quinta da Serra has already booked the next one.
Services
- Concept & room design
- Menu & culinary direction
- Kitchen build
- Floor service
- Production & lighting
- Logistics
Key facts
- 150
- guests
- 1
- night to remember
- 6
- courses
- 61
- crew on the floor
- 2
- kitchens
- 9
- weeks of planning
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View projectLet's plan your feast
We design evenings that people taste long after the last plate. Your table becomes part of the story they tell.
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