The Spanish like a long lunch. Beneath the enormous Roman aqueduct that towers above the town of Segovia in central Spain, there is a statue of an asador (roaster) that, legend has it, could carve a roast pig with nothing but a bread-and-butter plate, so succulent and tender was its flesh. Lunchtime roasts, it is safe to say, are something of an institution in Spanish culture.
This month, MoVida in Surry Hills will host a series of Spanish-inspired lunches to celebrate the culinary tradition of the asador and to enjoy the festive and communal spirit of a hearty roast. Families, friends and strangers are encouraged to gather to enjoy a long meal (maybe followed by a nap).
Meat is sourced from artisanal Australian producers and these lunches are presided over by head chef James Campbell. Flinders Island Meat will be bringing the suckling lamb, Vic’s Meats the pig and Spring Bay Mussels the Tasmanian mussels.
All bookings include sides of tapas and beer or Cava on arrival. There will be three or four main courses and desert. A list of Spanish wines and sherries will also be on offer to complement the food.
Sunday June 8 – Asado del Domingo, $65 per person
Suckling lamb courtesy of Flinders Island Meat followed by three courses including dessert. An additional cheese course will be available.
Sunday July 20 – Mejillones y MoVida Sydney, $50 per person
Mussels courtesy of Spring Bay Mussels followed by four courses including dessert.
Sunday August 10 – Asado del Domingo, $80 per person
Suckling Pig courtesy of Vic’s Meats followed by three courses including dessert. An additional cheese course will be available.