“Pâté en Croûte Noël” A seasonal favourite makes its triumphant return for the month of December at Porcine. All Butter Pastry, Pork farce with Ham, Pistachio, Cranberries, Nutmeg & Brandy. Housing a centrep
LA LISTE 2025 Incredible scenes in Paris on Monday night where our Head Chef @nikhill_smoketrap accepted the award for “Next Gen Discovery” at this years @laliste1000 To see our little bistro on the world stage makes us extremely proud
HIRING! We are on the hunt for a talented and enthusiastic chef to join the brigade on a casual basis. The ideal applicant will work 3-4 days a week across Porcine & L’avant Cave. This is a fantastic opportunity for a gun chef to hone thei
FICO X PORCINE What an incredible event last week in Tassie with the legends @ficohobart We cooked a long Sunday lunch of wild shot game and local produce in one of the country’s most beautiful dining rooms. Thankyou @ficohobart so much for
Spring Vegetables “Pistou” The finest of the seasons offerings dressed with Basil Pistou and a Tapenade of Almonds & Parsley finished with a splash of Bay Leaf Vinegar. A shiny coin if you can name all 12 vegetables. .. . #enter
“Pâté en Croûte” of Rose Veal, Berkshire Pork, Ox Tongue, Trompette Mushrooms & Pistachio. Finished with a fine Aspic of Ham Hock & Brandy. Served by the slice with Tarragon Mustard & Cornichons. Top Te
Ding, ding. Food Trivia is back for the last time this year! Wednesday November 19 marks round 10 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 on
“Tartare” of Red Snapper with Lobster Cream, Jellied Lobster Consommé, Seaweed Crémé Fraîche & Wood Sorrel. #enterthroughthegiftshop
Duck Egg & Truffle Honey Custard Tart. A rich, yet delicate custard made with fresh duck eggs, jersey cream, preserved truffles & Madeira honey, baked and set on a crispy base of hazelnuts & brown butter. Finished with a generous amount
We are thrilled to receive one Chef’s Hat in the 2026 Good Food Guide. A fantastic achievement that comes down to our incredible staff that make Porcine the beautiful place that it is. Good people make good Restaurants and we are proud as punch
Baked Ratatouille Provençal with Boursin Cheese, Dried Olives & Basil. Just like the Rat does it. #enterthroughthegiftshop
Tartare of Rose Veal with Creamed Morels & Broad Beans. Sunday Lunch in Spring. #enterthroughthegiftshop
Rose Veal “Pot Au Feu” Braised and Pressed Brisket with a slice of Roasted Fillet in a Veal & Sherry Consommé. Served with lots of Spring Vegetables, Toasted Cepe Oil & Garlic Flowers. #enterthroughthegiftshop
Catch our famous Pâté en Croûte in this months @gourmettraveller for a step by step masterclass with all the tips n tricks. #enterthroughthegiftshop
Roasted Swordfish in a Warm Niçoise Vinaigrette and a little Baked Potato filled with a Soft Quails Egg & Anchovy Mayonnaise. #enterthroughthegiftshop
Trout Tartare with Pumpernickel & Horseradish Jam, Whipped Dory Roe. #enterthroughthegiftshop
Terrine of Chicken, Foie Gras, Savagnin & Mustard. Served with Warm Duck Fat Toast. #enterthroughthegiftshop
“Mille-Feuille” Cherry Blossom Custard & Rhubarb Jam. #enterthroughthegiftshop
“Pâté en Croûte Poulet Citron et Poireaux” #enterthroughthegiftshop
. . . And we’re back! Walk ins welcome as always. #enterthroughthegiftshop