On Sunday 18th October,
Porcine came to Cutler for one long Sunday Lunch.
Nik Hill and Matt Fitzgerald have spent the last five years turning Porcine into one of Sydney's most-loved rooms. A whole-animal butchery and nose-to-tail French bistro, the kitchen draws its inspiration from the golden age of French cooking, with just enough old-school theatre and charm to earn them a spot on the World's 50 Best Discovery list, and Nik Hill the title of Gourmet Traveller's Chef of the Year in 2025.
For one afternoon, Nik and Matt transported their Paddington bistro to our dining room in Fitzroy – cooking and hosting a long Sunday lunch in celebration of our shared passion for exceptional food, wine and hospitality.
On the menu were Porcine's classics such as pâté en croûte, garlic mussels on toast, and to finish, Île Flottante.
Menu
Warm Comté Gougère, Pepper Belly Ham
Pigeon Liver Parfait "Melba Toast"
Pâté en Croûte
Pork Creton & Lentils Vinaigrette
Green Salade
Porcine's signature Garlic Mussels on Toast
Confit "Dodine" of Pigeon, Chestnut Mushrooms & Madeira
Chicories, Plum, Capers & Mint
Île Flottante, Sauternes & Passionfruit
