A French bistro above a bottle shop.
When or more like it when you have the possibility to visit Sydney then you must put Porcine on top of your restaurant list
Put together by like-minded people with a splendid disregard for the status quo, this rollicking Frenglish bistro is from Harry Levy and my great friend Nik Hill.
Each fortnight a whole Berkshire pig from Hungerford Meat will arrive, to be broken down and turned into sliced leg ham and lardo for smalls, head meat for terrines, chops, tomahawks and T-bones for mains. Hill has his sights set on “big country-style sausages” and cretons, a Quebecois potted pork spread.
I met Nik at the Ledbury and have to say I have not met many Chefs with such drive to prpare dishes that will blow you away, his respect for his produce is something to be admired and this shows as soon as you see and taste his creations, Harry I have still to meet but I am sure that working with Nik he is also of the same school.
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.