“Gratin de Champignons” D’Affinois & Mimolette. A soul warming dish of chestnut mushrooms and shallots cooked in savagnin wine, cream and garlic. Served with a crust of breadcrumbs & thyme , a slab of triple cream Daffinois
Raw Scallops & Sweet Prawns, Celtuce & Grapefruit with a dressing of Verjus, Lobster Oil & Fresh Yuzu Zest. @nakunpane with an instant classic 👌🏼 #enterthroughthegiftshop
“Tarte au Chocolat” with Prune & Armagnac Ice Cream. Warm Chocolate Sauce poured tableside. #enterthroughthegiftshop
Vivid Regional Dinner Series comes to Porcine for one night only this Monday June 3rd. Celebrating the Hunter Valley, Muse Restaurant chef Troy Rhoades-Brown teams up with Nik Hill to cook a menu based heavily around Troy’s incredible garden an
We are still buzzing from such an incredible event last week @jeanpierrehongkong We came, we cooked, we partied and we cooked some more. Here’s to new friends and memories forged through the beauty of restaurants. That was one for the books!
“Cassoulet” of Wild Shot Fallow Deer. Made with fresh borlotti beans, braised shoulder, venison sausage, red wine and smoked pork belly cooked in wild deer stock. Served with the roasted loin and a sidecar of grilled heart glazed in vermo
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