Bacon our way to Swine & Co. Sydney

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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…

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Swine & Co. Menu

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Welcome Sign

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 juicegin and apricot brandy definitely is a nice, gentle and sweet mix.

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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.

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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.

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Black Pudding with Harvey Bay Scallops ($22)

The Crispy Pig’s Tail ($19) appetiser served with pine purée, grapespickled 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.

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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.

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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.

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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 lentilsfermented chilli and speck that gives it a well-seasoned smokiness to this side.

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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.

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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 😛

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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.

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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.

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Suckling Pig ($40)

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Pretty damn sure this is the best sexy suckling pig.

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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 😀

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Photos by Vanny Tang

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Swine & Co. on Urbanspoon


22 thoughts on “Bacon our way to Swine & Co. Sydney

    Sherrie @ Crystal Noir said:
    April 26, 2014 at 12:15 PM

    So many excellent porky dishes to try!

      Nessy Eater responded:
      April 28, 2014 at 11:45 PM

      Them pigs got nothing to hide 😛

    Annie @ The Random Foodie said:
    April 26, 2014 at 9:52 PM

    so many yummy dishes though the urbanspoon rating is puzzling especially since the other bloggers have praised this restaurant. will still check it out because everything looks delicious!

      Nessy Eater responded:
      April 28, 2014 at 10:55 PM

      I guess at the end of the day you’ll have bacon your way and judge yourself, but be warned their menu is filled with a lot of TASTY PORK.

    FightTheCraving said:
    April 26, 2014 at 11:30 PM

    That pork crackling looks like my screen would crackle if I poked my screen. Yum! Those chips do seem a bit small to have a $10 price tag though if I had to say point something out 😛

      Nessy Eater responded:
      April 28, 2014 at 10:52 PM

      You’re so funny! $10 for a bowl of chips does sound a bit dear but if its super tasty then you’ll forget about the price tag 😛

    Helen | Grab Your Fork said:
    April 27, 2014 at 3:45 AM

    How good is that pigs tail! So crispy!

      Nessy Eater responded:
      April 28, 2014 at 10:33 PM

      It’s my first time eating pigs tail and definitely won’t be my last 😀

    Trent @ Food Assault said:
    April 27, 2014 at 8:36 AM

    Yuuuuuuum, that suckling piggy = crunch crunch munch munch. Looks great Vanny!

      Nessy Eater responded:
      April 28, 2014 at 10:33 PM

      Agreed, already imagining that porky fragrance in the air. Thank you so much Trent 😀

    mr.C said:
    April 27, 2014 at 8:48 AM

    I’ve never seen so much pork in my life! Crunch crunch fat fat. The urbanspoon rating is perplexing…

      Nessy Eater responded:
      April 28, 2014 at 10:22 PM

      I know exactly how you are feeling. I can see myself heading back for their pork belly and swine smash. Very surprised there has been a number of pros and cons about this place but I certainly find it fantastic place to dine.

    Michael @ I'm Still Hungry said:
    April 27, 2014 at 6:08 PM

    What an awesome dinner that must have been – reading iFat’s post already got me hyped; this adds fuel to the flame!

      Nessy Eater responded:
      April 28, 2014 at 10:00 PM

      Oh man, glad I had a few buddies to go with so we can really explore their menu!

    Ramen Raff said:
    April 30, 2014 at 8:25 PM

    How awesome is their swine smash?! Gotta return for the suckling pig!

      Nessy Eater responded:
      May 1, 2014 at 12:51 AM

      Swine smash is the bomb! Am I the only one saving the candied bacon towards the end of my cocktail, so I can savor the flavours.

    Chris @ MAB vs Food said:
    April 30, 2014 at 11:51 PM

    I agree the candied pancetta in the swine smash is ridiculously addictive! The candied bacon in the cleaver (kinda like a martini) is good too. They should serve these candied pork things as sides cos I reckon I could eat a bowl of them 😀

      Nessy Eater responded:
      May 1, 2014 at 12:55 AM

      Agree, I demand candied pork to be sold as sides or even mains 😛

    Shanshan Lam (@food_religion) said:
    May 5, 2014 at 8:25 PM

    awww man i’ve been DYING to go here for the longest time ever! i need to get all that piggy in mai belly!

      Nessy Eater responded:
      May 9, 2014 at 11:25 PM

      Best piggy satisfaction in Sydney for me besides Mr Crackles 😀

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