Shipyard Supper 2026: Lisbon. One table, 80 metres, 900 guests.
900 guests at one table. Four kitchens, one pass, a night the city still talks about.
The
challenge
Corvo Hotels wanted to open their Lisbon season with one dinner for every partner, supplier and regular in the city. The venue was a shipyard warehouse with no kitchen, no power on the floor and a 90-metre hall that swallowed sound. Nine hundred guests had to feel like one table, and every plate had to arrive hot.
What we did
We built the event around a single table, 80 metres long, lit by a line of 46 pendant lamps hung from the old crane rails. Four field kitchens behind a timber screen fed one central pass, with service lanes hidden under the runners so waiters never crossed the guests. The menu came from the Tagus: clams, bread from the neighbourhood oven, a custard tart course served by 120 waiters in one movement. Coral glassware and butter linen tied the table to the hotel's new identity.
The result
Nine hundred guests sat down at 20:30 and stood up for a toast at 23:10, all at once. Four courses went out in under nine minutes each, the room carried a conversation instead of an echo, and Corvo signed two more dinners before the evening was out.
Services
- Concept & table design
- Menu & culinary direction
- Field kitchens & pass
- Floor service (120 staff)
- Lighting & production
- Logistics & permits
Key facts
- 900
- guests at one table
- 80 m
- of table, one runner
- 4
- field kitchens, one pass
- 120
- waiters in one movement
- 46
- pendant lamps on the crane rail
- 9 min
- to serve each course
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