LA HISTORIA DE JAMON

Jamón

Without question, the Jamon [] produced in is the greatest expression of cured in the . The wonderfully fragrant meat, infused with the flavours and oils of acorns, has a richness and length of flavour that is just so fantastic, it has to be tasted to be believed.

There are two primary types of jamón; Jamón Serrano ham from the Sierra or mountains Jamón Iberico ham from the Black Iberian Pig The Iberico Pig

Descendants of the , Iberico pigs are the last remaining free grazing breed in Europe. They are found exclusively in the South Western areas of the (Spain and ).The special property of the the Iberico pig is the capacity for storing fatty deposits as intra muscular fat (marbling), in a very similar fashion to the very finest Wagyu beef. Raising Iberico Pigs

Raising Iberico pigs entails two different stages: an initial preparatory stage followed by a subsequential fattening stage.

After the piglets are weaned, the Iberico pigs are fed on grass, seeds, bulbs and grain until they reach a weight of approximately 80kg. At this time, the Iberico pigs enter the fattening stage, called ‘Montanera’. The pigs graze freely on acorns found beneath the trees. This diet reaches its peak between the months of November and January (the acorn season). Daily consumption varies between 6 to 10kg of acorn, and the pigs can gain as much as 1kg each day in weight. Iberico pigs must reach a weight of approximately 150 to 180kg by the end of this stage with a diet based only on acorns. The ‘’

The Meditteranean woodlands full of evergreens, cork oaks and gall oaks which in ancient times extended across the whole of Spain have now become vast expanses of open woodland, which the Spanish call the ‘dehesa’, located in the western and southern regions of Spain (Extramadura, western Andalusis and ares of Castille).

Principally made up of evergreen oaks, the dehesa consitute approximately half of the total world wide surface area of this species of tree. The dehesa is also an important plant wildlife reserve, where thyme, rosemary, other aromatic plants and a number of varieties of mushrooms thrive.

The acorn, which is the fruit of the oak trees is the basis for the pig’s diet. The acorn is notably rich in glycides and oils, making it excellent sustenance for these animals. Throughout their long cycle of growth the pigs also feed on grass and wild vegetation. This is a natural, balanced diet.

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(Olives with Bread) CARNE Y PESCADO Dino’s House Marinated 9.0 (Meat & Fish) Blue eye, potato, balsamic onion, rocket 28.0 JAMON Veal saltimbocca, truffled polenta, marsala jus 28.0 Braised lamb, chickpea puree, alhambra negra 28.0 (Imported Spanish Cured Leg Ham) 300g sirloin, spiced mushroom sauce & potato 34.0 Jamondor Serrano Platinium (leg) 20.0 Chicken breast, parsnip puree, celeriac salad 28.0 Roast duck, sweet potato mash, blood orange jus 28.0 la Barrica Iberico de Cebo (leg) 25.0 Beher Iberico de Bellota (leg) 30.0 PASTA Y RISOTTO Spaghettini, seafood, chilli 28.0 TAPAS Penne, , manzanilla olives 24.0 Goats cheese ‘tortilla’, caramelised onion 10.0 Rigatoni, veal ragu, truffled pecorino 26.0 Ocean trout pastrami, beetroot salad 12.0 Orecchiette, broccolini, olive, cherry tomato 22.0 Risotto, leek, mascarpone, soft herbs 22.0 Seared garlic & chilli prawns 16.0 Risotto, jamon, pumpkin, pea 26.0 Housemade duck chorizo, pear salad 12.5 Eggplant bravas, romesco aioli 10.0 ENSALADA Veal meatballs, paprika, tomato 12.0 Goats cheese, beetroot, tomato, olive 18.0 Heirloom tomatoes, mozzarella 10.0 Scallop, prawn, potato, soft herb 22.0 Kingfish ceviche, pomegranate, campari 12.0 Duck, lentil, capsicum marmalade 20.0 Traditional Ceasar 18.0 Braised chickpea, capsicum, chorizo 12.0

QUESO ACOMPANADO (Something on the Side) (Cheese with Arrope, Lavosh & Bread) Roast potatoes, mojo de picon 8.0 Truffled Pecorino, Italy (ewes milk, semi hard) 16.0 Green beans, tomato sugo 7.5 Mahon Grande, Spain (cows milk, semi hard) 16.0 Fries, aioli 7.5 Delice de Bourgogne, France (cows milk, white mould) 16.0 Spinach, herb crumb 7.5 Saint Agur, France (cows milk, blue mould) 16.0 Rocket, parmesan, balsamic 7.5 Fromage de Clarins, France (cows milk, white mould) 26.0 POSTRES Plato de Queso 28.0 (Sweet Treats) Crèma catalana, apple & berry coulis 14.0 RACIONES Chocolate tart, vanilla cream 16.0 (Small Dishes) Sticky date pudding, buterscotch sauce 16.0 House dips 16.0 Panna cotta, strawberries, basil 16.0 Tiramisu 14.0 Pumpkin & goats cheese tart 16.0 Cumin calamari, almond skordalia 18.0 Lamb cuttlets with syrian fig and goats cheese salad 16.0 Pork belly, confit, lentils 16.0