I have a question for you, my dear readers. What is your favourite type of meat? I, myself, am such a huge fan of pork. There are not only so many different cuts of meat you can get from the pig, but also so many different ways to cook it. And it is with this promise of lots of pork that we end up at Swine & Co after Chef Meathead's graduation (congratulations!).
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| Specials cocktail / Charlie Chaplin, $18.00 each |
Who doesn't like starting the meal with a girly cocktail? I got lured in by the specials cocktail which tasted like whizz fizz that I had as a child! I can't remember the exact mix but there was brandy and cherry liquer in it. McMini ordered the Charlie Chaplin which was equally as drinkable with gin, apricot brandy, lime juice and rhubarb bitters.
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| Complimentary bread |
Those sticks were very addictive because of how airy, crunchy and light they were.
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| Charcuterie, $30.00 |
I think we all have a slight obsession with cured meats but Chef Meathead wins on how much he loves his cured meats. I tried some of the chicken liver pate which was very rich and creamy and was coated with a thin layer of fruity jelly to add an undertone of sweetness to the salty pate.
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| King salmon, $30.00 |
Look at how perfectly the salmon is cooked! Who knew that salmon would be great with fennel? The olive soil scattered was a very clever way to add seasoning to the dish by allowing us to choose how much we wanted to eat with our salmon. But what I found super addictive were those seaweed pieces and am curious how they managed to get that crispiness to them.
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| Pork belly, $34.00 |
You really can't go wrong with pork belly if you have tender soft meat topped with a wonderful slab of crunchy crackling. And with a little croquette on the side? I'm won over! I'm used to eating pork with apple, so the introduction of a super smooth pumpkin puree and peppercorn jus was something new to which I'm glad to say I tried and liked.
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| Suckling pig, $40.00 |
Now this was a large chunk of meat I'm telling you. I was expecting something smaller, more delicate and have to say, the meat wasn't as tender as the pork belly when I had been expecting the suckling pig to be more so. I think we were all starting to get the meat sweats at this stage... There was a lot of pork happening. But no matter, we had veggie side dishes!
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| Brussel sprouts, $12.00 |
Not everyone is a fan of brussel sprouts but surprisingly, I actually like them (does that make me strange?). This version has been cooked with lentils, fermented chilli and speck. I do find that brussel sprouts needs to be cooked with a meat to soak in flavour so I was happy to see the addition of speck.
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| Dutch heirloom carrots, $12.00 |
Sweet roasted carrots with caraway butter! The addition of the crumbs on top made me feel like I was eating a dessert as they were quite sweet and reminiscent of cookie crumble.
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| Hand cut chips, $12.00 |
Aioli makes everything alright when eaten with all kinds of chips. I guess this doesn't really count as healthy veggies to help break down all the meat we were consuming :P
Located in the heart of Wynyard, the bar upstairs was very busy and packed out with business men and women when we entered on a Friday night so I have to say that booking is a must if you want to try out all the swine available for consumption here!
Swine & Co.
16 O'Connell St
Sydney, NSW, 2000
Opening Hours
Monday - Friday: 9:00am - late
