If you are hosting a furshet at home in Oeiras, we prepare the whole thing as mini gourmet portions and deliver it ready to put out — no cooking, no last-minute plating, no borrowed platters. It works for birthdays, anniversaries, christenings and the kind of evening where thirty people pass through your living room and terrace. You choose whether we simply drop it off or stay to serve.
Home furshets have less table than a venue does, so we design upwards: verrines, spoons, small glasses and tartlets that stand in tiers rather than spreading flat. Each item is a single serving, which keeps the table tidy even after an hour of guests. Fridge space is usually the real constraint, so we tell you in advance exactly how many shelves the order needs.
Scallop or prawn ceviche in a glass, duck rillettes with cherry, beef tartare on toasted sourdough, chicken liver parfait with pear, aubergine caviar with pomegranate, and a few Slavic classics done in miniature — pancakes with salmon and cream, salads served in tartlet shells. Sweets stay small: chocolate cups, berry tartlets, cream puffs. Vegetarian, vegan and gluten-free items are built into the list rather than added on.
Much of the year an Oeiras evening lives on the terrace, and the sea breeze is part of the plan: we cover and stage the food in two waves so nothing dries out, and we choose stable items for anything served outdoors. Glassware, linen, cutlery and stands can all be rented from us and collected the following day. One member of staff for four hours is usually enough to keep a home event running without the host disappearing into the kitchen.
Three to five days for most home events. Weekends in May, June and September fill early, so earlier is safer.
No — we collect everything, usually the next morning at a time you choose. Rented glassware and linen come back with us unwashed.
Tell us the date, the number of guests and the style — we'll send a tailored proposal.
MamaVera