Restaurant Guide

Porcine: Restaurant review

Brought to you by an all-star cast, you'll want to go the whole hog at this neighbourhood newcomer.

REVIEW

Porcine is so much more than a French bistro above a bottle shop. It's an altar to the humble swine; a place where pork enthusiasts can pay their respects and double down on plates of snout-to-tail deliciousness. Combining French classics with laidback British pub vibes, Porcine is a welcome addition to Paddington's dining scene. While the changing menu may seem slightly intimidating on paper (or chalkboard) – chopped tongue, whole pig's head terrine, black pudding – it's the exact opposite on the palate. In addition to breaking down one Berkshire pig carcass per week from Dubbo's Extraordinary Pork, the efficient kitchen pumps out dry-aged duck, whole roast fish and, if it's your lucky day, a scallop vol-au-vent that will change your mind about vol-au-vents. Brought to you by an all-star cast – Nik Hill (The Old Fitz), Harry Levy (Don Peppino's) and Matt Fitzgerald (Solotel Group) – you'll want to go the whole hog at this neighbourhood newcomer.

ABOUT

Porcine
268 Oxford St, Paddington, NSW
0423 015 032
porcine.com.au
Chef Nik Hill
Price guide $$
Bookings Recommended
Wheelchair access No
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.