“Tartare Fruits de Mare” Featuring Scallops, Ocean Trout, King Prawns & Jellied Crab Consommé dressed with Lobster Vinaigrette care of @cura.seasonings Served with Rouille and a nest of fried Potato seasoned with Espelette Pe
Confit “Dodine” of Pigeon with Pistachio, Trompette Mushrooms & Duck Gizzards. Served with Radicchio & Raisin Marmalade and a Jus Gras finished with Pineau des Charentes. #enterthroughthegiftshop
Winner! On Sunday our Head Chef @nikhill_smoketrap competed in the world’s most prestigious culinary competition the Bocuse D’or. And he WON! Nik executed a perfect Duck Ballotine filled with Foie Gras and Truffles and a themed platter
Porcine is on the hunt for a competent chef to join the ranks. We are a small team serving classic French Cuisine with a focus on fundamental cooking and whole carcass butchery. So if you are interested in learning honest Cooking at a high standard
Great fun last week showing the rest of Sydney hospitality how to play football. Just missed out on the cup but we’ll gunning for it next year! Huge thankyou to @thehospitalitycup & the team @france_soir_restaurant for putting on the day.
Mother’s Day at Porcine A four course feast to share with loved ones. Think Trout Rillettes, Salade Lyonnaise, Pork Neck, Mussels on Toast, Tarte au Chocolat and more. Book your table via our website. Bon.
Out of office! Porcine will be closed over the Easter week from April 17th, returning to regular programming on April 24th. Joyeuse Pâques! #enterthroughthegiftshop
Ding, ding. Food Trivia is next week! Wednesday April 9 marks round 8 of Porcine Food Trivia. With a 6:30 PM start, a $100 4 course menu will be served on the night with 3 rounds of trivia. Tables are for teams of 4 only. $400 is the price for on
Porcine is becoming a plant based restaurant. We can’t wait for you to try our new vegan menu. Bistro Porcini coming soon. Nearly had you for a second, April Fools.
Tartare or Trevalley with Chopped Egg & Horseradish. A tip of the cap to the famous Salmon Tartare from one of our favourite spots @bouchon_bistro #enterthroughthegiftshop
“Pàté en Croûte” Duck, Pork & Pigeon Liver with Madeira Jelly. New Mould, Très Bon. #enterthroughthegiftshop
Pigeon baked in Fig Leaves. Served classically with the fillet atop the breast to show the guest the cuisson before they tuck in. Confit of the legs and wings and a sausage fashioned from the head and neck with marmalade and black pepper. Genoa fig
Dîner à la Bière A very special collaboration between Porcine Bistro and Wildflower Brewing. On February 26 we will focusing on the beer and cuisine of Northern France and Belgium. A 4 course feast cooked by Porcine’s ver
Grilled Rainbow Trout with Tomatoes Cooked in Lobster Oil & Rouille. #enterthroughthegiftshop
We’re back at it from 6pm tomorrow. #enterthroughthegiftshop
HOLIDAY TRADING HOURS Porcine will be open for all our regular services throughout the holiday period. We will just be closing on Thursday 26/12 and Thursday 2/1. From the 13th of January we will be closing for 2 weeks for our annual summer break
Last Minute Gift Idea? Our iconic Porcine side plates are now for sale on our website, so you can take a slice of us home for the holidays. #enterthroughthegiftshop
Three Ages of Comte., 18, 24 and 36 months. Served water thin for optimal snacking with some melba toasts & hazelnut confiture. #enterthroughthegiftshop
Christmas Pudding Custard Tarts are now available to purchase for your Christmas Celebrations! A delicious baked custard of festive spices, orange and brandy set into a classic plum pudding crust. Tarts feed 10-12 people and are priced at $100. Pi