ESCAPE FROM THE ORDINARY
Dehesa (which in Spanish means “grasslands” – home of the Iberico pig) is an escape from the ordinary. The only front-runner of the nose to tail eating revolution in Singapore, it is the home of distinctive, made-from-scratch and robustly flavoured alternative cut and offal delicacies, as well as succulent classic cut specialities with a commitment to whole animal usage.
Chef-Owner Jean-Philippe Patruno (affectionately known as JP) sits at the helm of this innovative venture located on North Canal Road, which extends the thriving Hong Kong Street dining scene. Highly skilled and proficient in the culinary art of preparing and cooking alternative cuts, he unleashes an unabashed, unashamedly brazen dining experience that is far from the expected norms and waves goodbye to convention.
Come graze with the alternative cuts!
NOSE TO TAIL DINING
Dehesa’s sumptuous menu is for serious and curious foodies and for those seeking something different from the mainstream. Diners can expect a complete nose to tail experience with dishes such as Dehesa’s signature platter of cold meats featuring pig’s head terrine, scratchings and fifi paté, as well as duck hearts on toast and Iberico jowl with celeriac and granny smith apple — all certified favourites. But while the restaurant does beckon one and all to come dine with the alternative cuts, diners can also savour a range of JP’s classic dishes, including suckling pig membrillo, jamon croquettas, octopus lardo ratte, and his unmistakable Arroz De Marisco.
EVENTS
Dehesa offers an original and personalised gastronomic experience for your event, whether for an intimate party in the Private Dining room or at the distinctive Dehesa Chef’s Table.
Find out more by contacting us on 62217790 or emailing reservations@dehesa.com.sg. You may also download our events deck here.
REVIEWS
Featured Articles
An Offal-ly
Good Meal
– Today –
28 Jan 2016
西班牙菜肴
在草原上挑战自己
– 联合早报 zbNOW –
9 Jan 2016
Ahead of the
Game
– The Business Times –
6 Dec 2015
Dehesa offers more than good
nose-to-tail cooking
– The Straits Times –
24 Jan 2016
The Virtuous
Circle
– The Business Times –
9 Jan 2016
Trendy Alternative
Meat Cuts
– The Finder –
28 Dec 2015
Restaurant of
the Week
– The Peak –
22 Jan 2016
More Feasts Await
There’s Much to Look Forward To
– Today –
7 Jan 2016
Life Food and Drinks
Open For Business
– The Straits Times –
20 Dec 2015
Nose-To-Tail with
a Spanish Touch
– TimeOut –
19 Jan 2016
Exotic
Spanish Dishes
– The New Paper –
6 Jan 2016
Featured Blogs
New Restaurants
in Singapore
– Sassy Mama –
27 Jan 2016
A Sexy New Nose-To-Tail
Restaurant Hits Singapore
Dining Scene
– Asia Style Asia –
24 Dec 2015
Nose-to-tail
dining at Dehesa
– Buro 24/7 –
21 Jan 2016
Offally Good
Head to Tail Dining
– Eatbook –
23 Dec 2015
Dehesa Singapore
All for Offal
– SixSeven –
31 Dec 2015
Going The
Whole Hog
– Daniel & Esther –
19 Dec 2015
Revolutionary approach to Spanish offal dining
– Seth Lui –
31 Dec 2015
To join the ‘innard’ circle and fi nd out
more about Dehesa’s exclusive events
and menu previews, sign up now.
12 North Canal Road,
Singapore 048825
LUNCH
monday to friday
11,30 AM – 2,30 PM
DINNER
monday to saturday
5,30 PM till late
Private dining area
available via bookings
on 6221 7790
