Expect fuss-free French fare with a focus on nose-to-curly-tail cooking at Porcine, owned and run by renowned chefs Nik Hill, from Woolloomooloo’s Old Fitzroy Hotel, and Harry Levy, from ex-Italian diner Don Peppino’s.
The former Micky’s site has been transformed thanks to a coat of fresh paint and an array of gilded antique fixtures, turning the grungy Oxford St cafe into a postcard-perfect Parisian bistro.
In the kitchen, whole Berkshire pigs from Hungerford Meat Co are processed on site and turned into pate and charcuterie, with A-grade cuts headlining the main menu. Triple-smoked ham (the Maison du Jambon) is a simple pleasure served with a rip-snortingly tarragon mustard.
But Porcine’s piece de resistance is the pork chop. Porcine serves the succulent cut, complete with a luscious strip of fat, in blushing slices with a honey– and beer-glazed bone on the side. But it’s not all piggy business. The menu includes a spread of seafood dishes, with all other barnyard animals dutifully represented.
A flaky vol-au-vent comes filled to the brim with warm scallops in a silky Champagne veloute, while garlicky mussels on heavily buttered bread will have you squealing with joy.
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