“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
“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