Restaurant Guide


At this Paddington bistro, Nik Hill employs classic French technique and charges the cooking with fun and theatre.
Porcine restaurant in Paddington, SydneyWill Horner
268 Oxford St, Paddington, NSW


Where many bistros might see pork and think roast or belly, chef Nicholas Hill and the skilful team at Porcine see smoked hams and jowls, rillettes, pâté en croute and other bouchon staples. Not to mention the chance to employ classic French technique and charge the cooking with as much fun and theatre as fat. Creton, for instance — a coarse Quebecois pâté made of pork shoulder, liver and lard — is fresh and zesty thanks to vinegary Puy lentils and crème fraîche. Beyond le porc, vegetables and game shine. Darlings of the Jura, Comté and vin jaune, play beautifully with foraged pine and grey ghost mushrooms in a malty gratin. Garlicky whole roasted pigeon, meanwhile, glistens in sticky Madeira sauce (marrow on toast, a finger bowl and bottle of sappy Adelaide Hills cab franc, all elegant accompaniments). With passionate staff, an inventive oft-changing menu and good humour to boot, Porcine is the perfect excuse to be piggish.




268 Oxford St, Paddington, NSW

0423 015 032

Chef Nik Hill

Price guide $

Bookings Recommended

Wheelchair access No

Open Lunch Sat-Sun; Dinner Thu-Sat

This review was written independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, head over here.

Gourmet Traveller Annual Restaurant Guide

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268 Oxford St, Paddington, NSW
Nik Hill
Price Guide
Wheelchair Access
Opening Hours
Lunch Sat-Sun; Dinner Thu-Sat

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