A way to create a sustainable food is to fully utilise all the edible parts of an animal. DEHESA is one of those which respect the whole beast not excluding seafood. It is also the only front-runner of the nose to tail eating revolution in Singapore.
DEHESA offers delectable alternative cut and offal delicacies as well as succulent classic cut specialties with a commitment to whole animal usage. I am referring to stuffs like bone marrow, ear, heart, sweetbreads and other parts.
This innovative venture is helmed by Spanish Chef-Owner Jean-Philippe Patruno, whom highly skilled in the culinary art of preparing and cooking alternative cuts, unleashes a unique repertoire of food and service that is at once unexpected and welcome with unadulterated glee.
In this issue, DEHESA has just launched their ‘’OFFALLY’’ delicious lunch experience for all of you. Let us check out some of the menu!
Homemade Salty Chips
Start off your day with a glass of wine with some thin crispy chips over conversations while waiting for your food.
Dehesa Platter of Cold Meats / Charcuterie Platter
There is a good variety of offal and cold cuts to choose which ranges from terrine, fifi plate to homemade saussion and more. It is always a good experience to try them even if you might yet to get use to such delicacies. Enjoy the ‘seasoned’ creations over some sourdough. Do beware of the ‘Lardo’ as it can be quite addictive!
Duck Hearts on Sweet Toast
The duck hearts are sauteed till fragrant with stewed quince which gives it a mild sweetness and tantalising caramelise colour. Again just like you, I did think twice but the smell and overall look are simply irresistible. The texture was just right, not that chewy as the hearts were soaked prior with vinegar and they were not overcooked.
Pulled Pork Sandwich
Not the typical burger bun and yes it is homemade as well. It tastes lightly sweet with a fluffy soft bun texture. What a classic saucy pulled pork!
Sardine, Bacon & Poached Egg Sandwich
First ever experience over a sardine burger was rather interesting because of the sardine’s flavour that contrast with the ‘mayo’, runny poach egg yolk creaminess and the light crisp bacon. Not to worry as the sardine wasn’t fishy at all. It is light saltish with natural sweetness.
Lala with Sherry & Chillies
Pepe fino sherry is used in this dish instead of white wine. Well I will say that the broth ends with a light clear note rather than strong flavour that is more intense in terms of both saltiness and sweetness. However, the lala are fresh and therefore with the sweetness comes out with every bite of the lala while the spiciness does add a little kick to this dish. I do prefer a more intense type of broth though as I will usually finish up the whole bowl unless it is super salty.
Seafood Wet Rice
This is just like paella or risotto. But the difference besides having more moisture or ‘soupy’ is that the rice doesn’t stick together. The flavour is more intense here with the squid ink and chilli. To be frank, I can finish this whole plate as it taste really good.
Finally lunch ends with a sweet tooth. The bacon reminds me of my first ever bacon cafe experience with ‘Everything With Bacon’. Caramelised bacon with panna cotta has a hint of orange flavour in its ‘sauce’. The sweetness was not overpowered for me. Such pairing with the so called ‘bacon bak kua’ is simply awesome!
Upcoming Valentine’s Day on Sunday:
The Dehesa Valentine Rebellion
A unique dining experience with a gastronomic adventure awaits for you! Get ready to commit culinary adultery at Dehesa’s first Valentine Rebellion street party which will only will be held only on 14 February 2016.
Indulge in Chef-Owner Jean-Philippe’s trademark nose to tail delicacies and pièce-de-resistance whole roast pig (having roasted for at least six succulent hours) which are served up alongside ice cold Estrella beer, wines and freshly made churros galore.
Valentine Sunday at Dehesa will be a throwback to the Renaissance parties of the medieval era, where food, drinks and life were celebrated with unadulterated glee.
See you there!
12 North Canel Road, Singapore 048825
Lunch 11.30am to 2.30pm (Monday to Friday)
Dinner 5,30 PM till late (Monday to Saturday)
Private room available
Contact: 6221 7790