Swine & Co. is brought to you by the Urban Purveyor Group. The master minds better known for Saké Restaurant & Bar, Ananas Bar & Brasserie, The Cut Bar & Grill, The Argyle, The Lowenbrau and Bavarian Bier Café.

The name Swine & Co really provides the basis and inpsiration behind the menu. Expect to see pork, pork and more pork. A glorified Mr Crackles, the menu is full of gusto, serving up crispy pig’s tail ($19), black pudding ($22) & lamb brains ($15). There’s more pork to be had with their mains of pork belly ($34) or suckling pig ($40) with a promise of that quintessential crackling. You can even eyeball that beautiful little piggy spit roasting away before you decide to take it or leave it. Even though, it should be mandatory. For lunch time only, they have a deli menu serving up more deliciousness with pork belly rolls ($12), reubens ($14) & a sinful concoction of prosciutto, provolone jaffles with truffle butter ($11).

But today. I fully intend to get porked.

black pudding - fpn

Black pudding with Hervey Bay scallops, foie gras, lime caviar and a quinoa crisp ($22)

A sucker for pigs blood, I just had to have this dish. The scallops were cooked to perfection with a crispy exterior and bouncy centre. The black pudding was beautifully rich in flavour and crumbly in texture. Overall the dish was very tasty but I was slightly let down by the foie gras as it was hard to trace.

suckling pig - fpn

Suckling pig with baby fennel, celery salt & pork jus ($40)

My pork-a-thon continues… This very generous serving of suckling pig was juicy and tender. This balanced well with the flavourful pork jus and lightness of the baby fennel salad.

The crackling offered up a lovely crack and soft gelatinous pieces of silky skin, that was equally as delicious in taste and texture even though it was in stark contrast.

pork belly

Pork belly, crackling, pumpkin, tuscan cabbage & pepper jus ($34).

Pork belly was the crispier of the two pork dishes, showcasing a blistering sheet of crispy skin and sharp crunch with each bite.

brussel sprouts fpn

Brussel sprouts with blue lentils, fermented chilli and speck ($12)

Supercharged with pork, every single morsel was gloriously smokey and porky in each bite.  Yes pork makes everything taste better!!

creme brulee fpn

Creme brulee ($14)

For dessert, the creme brulee was a perfect way to end our meal. More like a deconstructed version. Get ready to dive through the layer of summer fruits, meringue, toffee pieces until reach you the thick vanilla custard at the bottom.

Feeling piggish? Then Swine & Co. is the place to be.


Swine & Co. on Urbanspoon

  1. The pork belly was so good! And I was hoping the brussel sprouts would be like Porteno’s so I was slightly disappointed but it was still okay 😛

  2. Still have no idea why this place only has a 68% rating on Urbanspoon when everyone seems to be singing their praises.

    Only one way to find out – and that’s to get porked 😀

  3. chocolatesuze says:

    looove swine and co! the pork belly is amazing!

  4. Those brussels sprouts are so good aren’t they!

  5. Not normally a fan of brussel sprouts, but this may make me change my mind 😀

  6. Dear Priscilla,

    I’ve heard some really good things about the pork belly and it looks like you really got porked.

  7. I really need to get my butt cracking down to swine & co… being a lover of pork and all…
    but that suckling pig! OH MY!

  8. milkteaxx says:

    we pretty much ordered the same dishes sans desserts! I loved the pork belly, o damn delicious!

  9. One of the best value and tasty food here is the pork belly. Its really yummylicious.

  10. I always wanted to taste superb foods like as you described in the blog.. Hope it Swine iin Sydney is near Benalla Australia.. Anyway i will go there to not miss something like that.

  11. Great foods perfect for a traveler like me… Hope to really enjoy foods at Swine and Co…

  12. […] idea behind this recipe was inspired from my meal at Swine & Co, in Sydney and my visit to the US. They do a lot of deep fried brussel sprouts there! I wanted to do […]

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