As people migrate, they carry culture: ideas, memory, recipes. But a song can survive intact, while a dish must change ingredients, techniques, even its name.
Chef Gaspar Fernandes knows this intimately. Every ingredient in his biography has a history of movement, echoing his personal and ancestral migration. Chillies, potatoes, tomatoes crossed oceans to make homes in Goa and Lithuania; chai and cashews were planted by empires. Each is a node in a vast network of trade, conquest and colonisation, carrying traces of everywhere it’s been. In Goa, this historical fact is tasted daily, hauling its freight of politics, geography and scarcity.
This immersive dinner reflects the history of human migration and changing food, while Dennis Peter of Non-Linear gives it a visible form. Ingredients hang suspended in test tubes above the diners, as beams of light strike them, mapping their routes through refracted light. Peter’s installation behaves like living systems, iterative and never fully predictable, forming shadow patterns and staining the space with a palette of ingredients. The immersion is deepened by an audiovisual score composed in tandem with the lights. What emerges is a map of movement: the lines that connect a single meal to the whole turning world.
Menu
01
Duona, Blachão
Lithuanian dark bread crisp, brinjal balchão, garlic cream, pickled shallot, burnt brinjal skin powder, curry leaf
Lithuanian dark bread crisp, prawn balchao, garlic cream, pickled shallot, shrimp powder, curry leaf
02
Tender Coconut Bebinca
Tender coconut, curd cheese
Crab Xec Xec Bebinca
White crab
03
Mum’s Green Curry, Moira Banana, Rice Rava Bhakri Brioche
caramelised red onion butter, onion crisp
Mum’s Green Fish Curry, Rice Rava Bhakri Brioche
caramelised red onion butter, onion crisp
04
Sunday Mushroom Sorpotel, Sannas
Slow-braised mushroom, sorpotel sauce, pan-fried sannas, green chickpea, kokum radish, sannas crumble
Sunday Lamb Sorpotel, Sannas
Slow-braised lamb, sorpotel sauce, pan-fried sannas, green chickpea, kokum radish, sannas crumble
05
Baath, Strawberries and Cream
Warm Goan baath cake, strawberry compote, saffron and condensed milk sauce, frozen curd cheese
06
:) Smile :)
Goan jaggery, coconut caramel
Gaspar Fernandes
Chef and restaurateur, Gaspar’s, Vilnius
Born in Goa into a family steeped in food, he left for Britain as a teenager. Having trained at Le Cordon Bleu London, he spent some fourteen years in professional kitchens before settling in Vilnius, a self-described "immigrant of love”, in 2015 he opened Gaspar's.
His practice encapsulates ‘food as autobiography’. Recipes inherited from his mother and
grandparents are not preserved but transformed, passing through contemporary technique
and the filter of a single author.
Non-Linear | Dennis Peter
New-media artist and designer, Goa
Dennis Fabian Peter works from the premise that technology and nature are not opposites, but deeply interrelated. His practice, Non-Linear, takes that kinship as both subject and method. Trained as an architect, Peter came to the work by several routes at once. Sound design, interaction design and generative art ran in parallel, thus “Non-Linear” began as a name
under which he released music before widening into a broader creative project.
Play is the engine of his process.