Porcine

Good Food hatGood Food hat16/20Critics' PickUpdated October 26, 2026,first published November 11, 2024Good Food hatGood Food hat16/20Critics' PickPorcineFrench$$This venue is included in Good Food’s 100 Essential Restaurants list.Troisgros. Guerard. Bocuse. Hill? You won’t find co-owner Nik Hill’s name on a “Great French Chefs of the 20th Century” list, but that’s only because he was born in the wrong country a few decades too late.The bistro Hill runs with Matt Fitzgerald has been Sydney’s favourite hangout for terrine, pâté and gougeres (and the occasional whole guinea fowl served over three courses) for the past five years. But since turning the former P&V bottleshop below the restaurant into wine bar L’Avant Cave, Porcine feels more confident and precise without losing the charm.Note the composure of a volau-vent rich with veal sweetbreads and slipper lobster in a sunset-orange sauce Americaine. Behold the exquisite rim of fat on a Berkshire pork chop. Scoff those stupidly crunchy frites. With Hill set to represent Australia at France’s prestigious Bocuse d’Or cooking contest in 2027, there’s never been a better time to book for textbook galantine. Paris. Roanne. Lyon. Paddington.Must-order: The tableside duck-press service, at least once in your life.Good Food reviews are booked anonymously and paid independently. A restaurant can’t pay for a review or inclusion in the Good Food Guide.Restaurant reviews, news and the hottest openings served to your inbox.Sign upLast visited: August 2026More:PaddingtonPorcineSydneyFrenchLicensedDate nightSpecial occasionAccepts bookingsRestaurantReviewsGood Food Guide100 Essential RestaurantsCritics’ PickFrom our partners