“Pâté en Croûte Poulet Citron et Poireaux” #enterthroughthegiftshop
. . . And we’re back! Walk ins welcome as always. #enterthroughthegiftshop
We are thrilled to make the cut for the fourth year running of @gourmettraveller top 100 restaurants in the country. Not a small feat. A testament to our incredible staff, past and present, even the ones who pop in for the occasional shift. We do
Huge Congratulations to our Head Chef @nikhill_smoketrap on being named @gourmettraveller Chef of the Year! Such an incredible achievement and something we are all very proud of. Bravo Chef! 👏🏼👏🏼👏🏼 Porcine has always been a hub for hospitali
Ding, ding. Food Trivia is back! Wednesday July 30 marks round 9 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 one tabl
A crisp warm “Tartelette” filled with french onion soup, rich in madeira and a sabayon of gruyere cheese finished with parmesan breadcrumbs & chives. Très Bon. #enterthroughthegiftshop
This Bastille Day we’re celebrating a little early with a lovely, lazy Sunday lunch. Porcine will be playing the hits with a 4 course feast of classics designed to share. WHAT: Bastille Day Feast WHEN: July 13 from 12pm HOW MUCH: $100 per
“Pâté en Croûté Gourmande” Featuring lots of our favourite things including Confit Duck Legs & Gizzards, Foie Gras, Belly Ham, Wild Mushrooms, Prunes, Pistachios, Preserved Truffles & Armagnac. All capp
“Poire Almondine” Ripe Pears filled with Almond Crème Pâtissière, wrapped in Almond Sablée and baked in the oven. Served warm with Hot Chocolate Sauce & Vanilla Ice Cream. #enterthroughthegiftshop
“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
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