The Golden Pig
Katrina and Mark Ryan share a lifelong passion for food. The couple hail from Sydney where Katrina was head chef at Rockpool, and Ryan worked in the kitchen at Darlighurst icon Kinselas.
When they moved to Brisbane they founded The Golden Pig Food and Wine School as a multifunctional hospitality space where they could share their combined industry knowledge. The Ryans focused exclusively on cooking classes using a proper commercial kitchen for almost a year before using that same kitchen to incorporate a cafe into the mix.
Food takes a refreshingly simple approach to weekday dining; an easy, tasty breakfast menu caters to workers from surrounding offices with poached pears and Greek yogurt; leavain (a traditional French bread) as pane or fruit bread with homemade nut butter; and green eggs and ham – a poached egg with ham, avocado, mayo and salsa verde. Light lunch options include a Chinese roast duck toastie and twice-cooked five spice chicken panini.
The space is set in an old motorcycle warehouse and embraces its semi-industrial aesthetic to full effect. Many of the building’s old hallmarks are accentuated: exposed brick walls, roller doors, and security bars that now act as trellises for climbing plants.
Taking different forms throughout the day, the adaptable fit-out expands and contracts between comfortable cafe nooks and a space big enough to host corporate events and even weddings.
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