[REVIEW] TINTO Brings a Festive Spanish Feast to Dempsey Hill

Christmas has arrived early at Dempsey Hill, and the whole place has lit up in the nicest way.

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This year’s Enchanted Glow theme gives the hill a warm, inviting charm, turning it into a Tropical Christmas Wonderland that feels cosy rather than over the top. Shimmering lights guide you from Dempsey Hill all the way to Loewen, and the five-metre Christmas tree standing tall against the historic barracks adds to the whole festive mood.

[REVIEW] TINTO Brings a Festive Spanish Feast to Dempsey Hill - Alvinology — *Picture Credits to Dempsey Hill*

Dempsey Hill is rolling out a global festive feast this December, with restaurants serving limited-time holiday menus inspired by flavours from around the world. These menus are only available on selected weekends from late November to mid-December, so it’s worth planning a visit before they end.

The celebrations get even sweeter with HSBC, where cardholders get to enjoy 1-for-1 weekend dining at participating restaurants. Whether you’re planning a date, a chill catch-up or just a slow stroll to enjoy the season, Dempsey Hill is a cosy spot to unwind.

We visited one of Dempsey Hill’s notable restaurants, TINTO, where Peruvian-Mexican chefs Daniel and Tamara Chávez have teamed up with HSBC to create a festive menu that blends the best of Spanish flavours with seasonal ingredients and a warm holiday atmosphere.

The space is decked out with playful bow-wrapped lampshades, a sparkling Christmas tree, and festive bows that give it a celebratory feel. It’s also pet-friendly, so your furry friends can join in the festive fun.

The brunch began with Iberico Croquettes. They were crisp on the outside with a soft, savoury centre, and the chestnut purée added a light sweetness that balances the savoury ham. While small, each bite is a festive little delight that sets the tone for the meal.

Next up was the Mini Paella & Mushrooms. Made with Spanish saffron rice, chickpeas, grilled mushrooms, roasted cauliflower, and chestnuts, the dish had a deep, earthy aroma. The truffle aioli added a gentle lift without overpowering the rest.

For the main, we had the Beef Steak, which comprises of an Australian Westholme Rib Eye served with seasonal vegetables and interestingly, eggplant purée. The steak was juicy and tender, and every element on the plate came together beautifully, making it a satisfying highlight of the meal.

To finish, we had Churros Con Chocolate, crisp on the outside and soft inside, served with warm chocolate sauce and vanilla pastry cream. A simple but satisfying way to end the meal.