You could probably start a war over which is better—Italy’s Prosciutto di Parma or Spain’s Jamón Ibérico. Both originated in pre-Roman times and have evolved into similar yet very different expressions of cured pork. For the first time, we’ll be hand-cutting a whole Jamón Ibérico leg in the traditional style and serving it alongside classic Spanish tapas (small bites). We’ll also taste up to eight wines from Spain’s Valdemar Family with their fifth-generation CEO and our friend, Jesús Martínez Bujanda. This event will take place in our Lounge.

Food selections including:

Charcutier including Mahón, Manchego and Cabrales cheeses, Spanish olives, nuts and more.

"Jamón Ibérico" flatbreads with Jamón Ibérico, quince, Manchego and poached pear

A selection of crostini

Lamb Meatballs

$135.90pp (inc. tax/fees/gratuity)

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