At Bar Lina, the table is set for a proper Iberian-style feast built around one thing: a whole suckling pig.

Roasted in our wood-fired oven for four hours until the skin crackles and the meat becomes beautifully tender. Served with the trimmings: roast potatoes, seasonal vegetables, and fresh salad.

Best enjoyed the way a proper lunch should be: with friends, good wine, and a bit of time to spare.

Available to share as a whole or half pig.

Details

• Half suckling pig + trimmings: $350
• Whole suckling pig + trimmings: $700
• 7 days' notice required
• Available Saturday & Sunday lunch

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