Asado Sundays at Bar Lina

Every Sunday, Bar Lina lays the table for a feast built around the Iberian tradition of the asado.

At the centre our Portuguese-style suckling pig, slow cooked for 12 hours with herbs, spices, and a touch of orange until the skin crackles and the meat simply falls apart.

But this is more than just a roast, it’s a full spread. Small plates to start, the star of the show shared with sides, and something sweet to finish. A long, generous banquet designed for friends, family, and flowing wine. The kind of Sunday lunch that stretches into evening.

Available only as a whole or half pig. Advanced booking essential.

Details:
– Half pig banquet – $600
– Whole pig banquet – $1100

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