The classic way to get food bloggers to come out is to pig out and what flawless way to do that is bacon our way to Swine & Co. (16 O’Connell St, Sydney). I rocked up with Amy from Milkteaxx , Isaac from ifat, Simone from SimiLicious, Lillian from Weekend Notes and 2 extra guests. Addictively, there were a few short pauses whilst we witness a piggy tip over charcoal and its ears would be flopping along with it as the pig gets spun around. I guess our meal had something to do with pigs…
Swine & Co. Menu
It’s not only pigs that gets the attention…what about a Charlie Chaplin ($14) to get you in the relaxing mood. The highlight of this cocktail is not the name itself but the mixes of lime juice, gin and apricot brandy definitely is a nice, gentle and sweet mix.
Charlie Chaplin ($14)
A nice start to every meal is getting distracted by a full sack of FREE BREAD served with a scoop of smooth butter and salt. Plenty to go around whilst we waited for our food. A selection of dark rye , lavosh, tall breadsticks and sourdough bread. It was so damn good I even managed to squeeze a few more breadsticks and lavosh into my belly towards the end of our meals.
Complimentary basket of bread
The black pudding with Harvey Bay Scallops ($22) were well played with foie gras, lime caviar and quinoa. The top coating of the black pudding has been lightly seared to crisp however inside remains warm, soft and juicy like sticky rice. Similarly the scallops add a amazing sweetness to the dish. In between little pops of lime caviar that looks like pink pearls would burst citrus liquid in my mouth to enhance the flavours. As for the quinoa, a highly nutritious grainy texture, making it a good balance.
Black Pudding with Harvey Bay Scallops ($22)
The Crispy Pig’s Tail ($19) appetiser served with pine purée, grapes, pickled mushrooms and pistachio completely impressed me with the large volume of crackling crunchiness and strong vinegary flavours to really give it a tangy kick. This dish may visually disguise itself with all green leaves but the flattened pig’s tail knows how to live up the roasted flavours. For me, the balsamic smell made me step away from this dish, however with the help of the porky fragrance it enhanced my experience with this dish.
Crispy Pig’s Tail ($19)
When the Tuna Crudo ($17) showed up to our table, all eyes paid close attention to the block of marble pink salt. On top, large chunks of fresh tuna and cubes of refreshingly juicy watermelon is a winning dish. Garnished with white anchovies, fried capers and drizzled with white balsamic dressing. If you’re curious to know the saltiness level of this dish…well it came across from the anchovies not from the slab of pink salt. Oh how I really wanted to take this glossy chunk of pink salt home. Yep, it would of been a perfect chopping board with the added saltiness to my ingredients. A very convenient method to add salt in your food. Teehee.
Tuna Crudo ($17)
I’m such a troublemaker when it comes to getting my hands on the Swine Smash ($14). Unfortunately dining downstairs don’t offer this gorgeous fruity mojito cocktail, therefore I had to rush upstairs to the bar and order it. But that’s ok because I’m a sucker for the sugarcoated pancetta that I hogged the entire evening. You really can go without the beverage and just order the candied pancetta on its own. I’d pig out for just that if I could, SERIOUSLY DELISH.
Swine Smash ($14)
Some people claim to dislike brussel sprouts, but they must have never tried Swine & Co.’s Brussel Sprouts ($12). There are a few tricks in this dish that makes it even more delectable. With blue lentils, fermented chilli and speck that gives it a well-seasoned smokiness to this side.
Brussel Sprouts ($12)
It was our duty to get the Pork Belly ($34) because we could barely hide our joy when the waitress described the crackling porky goodness on this dish. The top surface of the pork skin is hard to resist as it also contains an appealing layer of juicy fat and tender meat. The dish was even more inviting with a dollop of smooth creamy pumpkin puree and pepper jus, which I really wanted to have it all to myself. Also sautéed Tuscan cabbage and a piece of pork croquette that is exquisite.
Pork Belly ($34)
Feels like the party just started! It’s definitely the smell of the suckling pig that brought us here. We all fell silent as this dish landed on our table. Can you smell the fat and the crackling? Haha, I’m such a teaser 😛
Crowd favourite dish Pork Belly
In case your belly felt itchy for some sides then the bowl of Hand Cut Chips ($10) is a great pick. I’m always on the hunt for classic chips and these are the tastiest with a satisfying crunch with each bite. To make these chippies more fancy they included rosemary salt and additional aioli that will guarantee double dipping, whoops. Hehe.
Hand Cut Chips ($10)
It’s hard to be that perfect pig who can easily win peoples hearts but we noticed the Suckling Pig ($40) being carried out towards us showed ridiculous gold sheet of glazing crackle. Tucked underneath the puffy crackle was the meat itself that was heavenly tasty. Just observe closely at the glorious pieces of magical pork. You are allowed to bury the succulent meat in celery salt and stripes of baby fennel. The pig itself was wonderfully milk fed and sourced from Macleay Valley.
Suckling Pig ($40)
Pretty damn sure this is the best sexy suckling pig.
Which bottle of wine or weapon are you taking home?
ALL THAT PORK can really get your waistline expanding and I don’t mean to add crazy thoughts into that brain of yours. Everything is porky on a plate so you better make sure you’re not allergic to anything that’s related to pigs. A favourite beverage of mine is Swine Smash, it was fricken unbelievable! For all pork lovers it’s a must visit.
By the way, Nessy Eater has changed her look. I hope you readers don’t freak out too much about the layout or the colour. Let me know what you think. I thought it would be great for Nessy Eater to get out of the phase of grey and move onto something more bright. *Cries* This blog is growing up now and I’m feeling hungry 😀
Photos by Vanny Tang
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