Porcine is named after the French word for “pig-like” and, as you might have guessed, pork is the name of the game here.
Owner and head chef Nicholas Hill and Harry Levy have converted the old Micky’s cafe on Oxford Street into a swanky wood-panelled affair, and, with their stripes earned at hatted and Michelin Star restaurants in Sydney and London, it’s clear they mean business.
Each fortnight an entire pig is delivered to the restaurant and every single part of it is used to create ham, pork spreads, and, of course, pork chops. It’s a heavily carnivorous affair, though there are vegetarian options.
The bistro offers BYO and is situated in prime position above P&V Paddington, a bottle shop peddling the best natural and minimal intervention wines around, so you’ve got plenty to choose from. Or have the team here recommend something from their strong selection of French tipples.
Image credit: Porcine