Mud Crab Potato Salad with Celery, Capers, Chopped Hens Egg & Warm Béarnaise Sauce. #enterthroughthegiftshop
A Crispy “Tartelette” of Brik Pastry & Brown Sugar with Coconut Jam, Coconut Custard and Cherrys preserved in Armagnac. finished with a rocher of Kirsch Ice Cteam. Because dessert deserves a drink. #enterthroughthegiftshop
Back Online. Book Online. Or walk on in. #enterthroughthegiftshop
“Galantine de Canard” A Whole Duck marinated in Madeira and rolled with a farce of Pork, Foie Gras, Trompette Mushrooms and Preserved Black Truffles. Poached and served cold by the slice with chopped Madeira jelly and Marinated Prunes.
Pigeon “Grillé et Laqué” Cooked Whole over the BBQ and glazed in Cherry Blossom Honey. The Neck Sausage with Lardo, Black Pepper & Pigeon Livers. Served with Dried Cherry Tomatoes, Garnet Plums warmed in Smoked Pigeon
Roast Beef & Veal Sweetbread “Rossini” with Creamed Spinach, Duck Fat Crouton, a slab of Foie Gras and a Black Truffle & Madeira Sauce. All weekend. Or by Request. #enterthroughthegiftshop
Happy 5th Birthday Porcine! Today marks our fifth anniversary at 268 Oxford st and we could not be more proud of what we have achieved. This year we enter a new era of the business with L’avant Cave firmly in the fold and more confidence in wh
“Salade Riviera” A delightful fresh salad of thick cut ripe tomato with finely sliced cucumber, celery, shallots & anchovies, zucchini flowers & basil dressed in red wine vinegar, lemon juice and lots of olive oil. Finished with
Whole Guinea Fowl served in 3 Courses. Terrine of the Leg & Foie Gras with White Nectarine, Madeira Jelly & Hazelnuts with a side of Duck Fat Toast. Crispy Neck Sausage with Tarragon Mustard & Jus Gras. The Breast stuffed with Black T
Roquefort Crémé Caramel. Served with golden raisins soaked in Pineau des Charentes. The perfect cheese course does exist. #enterthroughthegiftshop
A selection of Pâtés served this week across @porcinebistro and @lavantcave Whole Pigeon Terrine with Summer Savoury & Madeira. “Pâté en Croûte Gourmande” with Duck Gizzards, Veal Sweetbreads, Pige
Summer Vegetables “À la Vierge” The seasons finest offerings from some incredible producers dressed in a tomato water vinaigrette with green olive tapenade, fresh herbs & flowers. #enterthroughthegiftshop
Ding Ding! Food Trivia returns for 2026! Wednesday, February 18th will mark the 12th round of this elite competition. With a 6:30pm start, a $100 4 course menu and 3 rounds of trivia will be served on the night. Tables are for teams of 4 only, $
The Brown Sugar Tart from 127 Ledbury Road. An absolute classic from the early days of The Ledbury and equally a pleasure to be serving it once again here at 268 Oxford st. A decadent custard tart made with muscovado sugar, jersey cream & egg
“Vol au Vent” of Scallops & Fennel with a Champagne & Elderflower Velouté. Welcome back old friend. #enterthroughthegiftshop
Porcine is proudly curating the menu for the beautiful Courtside Bar at this years @australianopen alongside @greygoose for a French Riviera Soirée! Expect Foie Gras Parfait & Stonefruit Gelée, a delicious Lobster Quiche and the @p
Porcine will be closed over the Festive period for a well earned break from December 22nd reopening in the New Year on January 15th. Joyeux Noël 🥳 #enterthroughthegiftshop #vivelacave
Garlic Mussels on Toast. This iconic Porcine staple will see its last days in the dining room this weekend. Soon to be gone, but not forgotten. #enterthroighthegiftshop #vivelacave
Warm Tomato Tart, Chèvre & Basil. Peeled sugarplum tomatoes set into a warm Comte fougasse lined with sesame, cumin & poppyseed. Topped with a slice of Meredith Chèvre and a Parmesan wafer dressed in salted ricotta & dried
Christmas Pudding Custard Tart. Sold Whole for your Christmas Lunch! A traditional plum pudding lines the tart which is then filled to the brim and baked with a rich egg custard spiked heavily with brandy, vanilla, orange and Christmas spices. Ba