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Restaurant

Porcine

268 Oxford St, Paddington NSW 2021, Australia

Recommended by 48 people

Updated

Find Porcine

268 Oxford St, Paddington NSW 2021, Australia

Directions ↗
+61 423 015 032
HoursMonday: Closed Tuesday: Closed Wednesday: Closed Thursday: 6:00 – 11:00 PM Friday: 12:00 – 4:00 PM, 6:00 – 11:00 PM Saturday: 12:00 – 4:00 PM, 6:00 – 11:00 PM Sunday: 12:00 – 4:00 PM

*Opening hours may differ during holidays.

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About Porcine

Perched above a bottle shop in Paddington, Porcine delivers rustic French cooking with zero pretension. Locals come for serious charcuterie—warm gougères spilling melted Comté, flaky vol-au-vent in leek sauce, and pork collar or venison handled with precision. Staff roll out the whole handcrafted pâté en croûte to detail its layers tableside before carving your slice. For a celebratory flex, reserve the canard à la presse well ahead: they only prepare two ducks a day, crushing the roasted frame tableside to finish a rich, bone-pressed jus. Grab an aged bottle downstairs, let the floor team open it, and wipe the sauce clean with torn bread.

  • Canard à la Presse: A traditional tableside whole-duck service using a manual press for the sauce, limited to two per day and requiring advance reservation.
  • Tableside Pâté en Croûte: Handcrafted pastry loaf presented whole tableside for guests before slicing, alongside vol-au-vent and melted Comté gougères.
  • Upstairs Dining & BYO Pairing: Located directly above P&V Wine Merchants, allowing diners to bring upstairs boutique bottles with coordinated table service.
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What's On at Porcine

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Dine at Porcine

Why diners choose Porcine for classic French bistro cooking, rare tableside rituals, and relaxed gatherings

  • Heritage French Bistro Technique

    Chefs demonstrate advanced classic technique across heritage dishes like Shellfish Vol-au-Vent, tender pigeon, and game meats cooked without gamey undertones.

    The Vol-au-Vent was the highlight. Its light, shatter-in-your-mouth pastry cradled succulent scallops in a delicious creamy sauce.

    Isa Belle

  • Artisanal Charcuterie and Pâté en Croûte

    House charcuterie and whole-loaf creations like the pâté en croûte gourmande showcase balanced pastry, rich fillings, and accompanying condiments.

    Our second dish was their famous Pâté en Croûte Gourmande - a stunning pastry filled with deer and duck, paired perfectly with a unique mustard.

    Maren

  • Theatrical Tableside Duck Press Ritual

    Guests can reserve a rare tableside canard à la presse ritual where the duck is carved and pressed directly in the dining room to create a rich sauce.

    They prepared some of the duck at our table. We were memorised watching, as the removed the meat from the bone and then pressed the bone using a special ingredient and equipment.

    Lisa Wong

  • Tableside Loaf Presentation & Storytelling

    Staff present whole handcrafted pâtés directly to diners, explaining the construction, meats, and culinary provenance before carving.

    The staff bringing out the full pate to talk through it is a great experience and shows the pride in their work.

    Simon Cornwell

  • Seamless Wine Shop BYO Dining

    Located upstairs above P&V Wine Merchants, guests can grab boutique bottles downstairs and receive knowledgeable BYO wine pairing service at the table.

    The fact that the restaurant sits above a wine shop (P&V Wine Merchants) just makes the BYO experience even more seamless.

    ma

  • Convivial Celebrations and Group Banquets

    The upstairs bistro room warmly accommodates milestone birthdays, group banquets, and lively catch-ups with attentive, unpretentious hospitality.

    Porcine was the perfect choice for a birthday dinner. From start to finish, the whole experience was genuinely faultless.

    Sam Maree

Technical French classics and theatrical culinary rituals

  • Canard à la presse

    The Canard à la Presse was an eye opener for me.

    Tony Ng

  • Pâté en croûte

    Our second dish was their famous Pâté en Croûte Gourmande - a stunning pastry filled with deer and duck, paired perfectly with a unique mustard.

    Maren

  • Vol-au-vent

    The Vol-au-Vent was the highlight. Its light, shatter-in-your-mouth pastry cradled succulent scallops in a delicious creamy sauce.

    Isa Belle

  • Garlic mussels on toast

    Others would say the garlic Mussels on toast is best, an homage to moules marinière that performs a happy dance on your taste buds.

    Paul Nguyen

Other favorites

Sides and desserts that complete the French bistro experience

  • Frites

    The foie gras, pear salad and frites were delicious.

    NewEatsontheBlog

  • Roquefort crème caramel

    the Roquefort crème caramel was simply insane and unlike anything I’ve had before

    Simon Cornwell

  • Duck egg tart with honey and truffle

    Finished up with the duck egg tart with honey and truffle. Everything was delicious and the staff were wonderful.

    Johnny Au

  • Île flottante

    And the classic il flottante is great for dessert.

    Paul Nguyen

Beyond the menu

Attentive tableside rituals, celebratory surprises, and thoughtful dining accommodations

  • Tableside Pâté en Croûte Presentation

    When whole pâté en croûte is ordered, staff present the entire pastry loaf tableside and walk guests through its ingredients and construction before slicing and serving.

  • Theatrical Tableside Duck Press Ritual

    For guests ordering the limited canard à la presse, staff perform a multi-course ritual at the table, carving the meat and pressing the duck bone in specialized equipment to finish the sauce.

  • Complimentary Milestone Celebrations

    Porcine honors birthdays and milestone gatherings with thoughtful gestures, including surprising celebrants with complimentary dessert like chocolate mousse and remembering the occasion throughout the meal.

  • Tailored Portions for Solo Diners

    Solo diners and walk-in guests receive tailored hospitality, including downsizing dish portions to suit individual diners and modifying set menus to à la carte selections.

Before you head over

Practical advice on reservations, wine pairings, and parking for your visit.

  • Book Pressed Duck Early

    Reserve the Canard à la Presse well in advance, as the restaurant prepares only two whole ducks per day for this multi-course tableside ritual.

  • Coordinate BYO Downstairs

    The restaurant sits above P&V Wine Merchants and welcomes BYO bottles, with staff ready to assist with pairings or decanting while you wait.

  • Time Evening Parking

    Street parking right outside on Oxford Street becomes much easier to find if you schedule your booking after 8:00 PM.

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