The Golden Pig
The Golden Pig started life a cooking school, which quickly grew to incorporate a cafe. Then in 2018, co-owners Katrina and Mark Ryan converted their immensely popular Newstead venue into a pan-Asian restaurant.
The pair inspected a few different spaces for the refreshed concept but ultimately decided to stay put in Newstead, running The Golden Pig as a restaurant from Wednesday to Saturday and retaining the cooking school on Sundays and Mondays.
A menu overseen by Katrina draws on her experience working in some of the country’s best kitchens (she was the head chef at Rockpool for five years) as well as her travels throughout Asia. Here, she fuses Chinese, Vietnamese, and Japanese cuisines with an overarching focus on Thailand.
You might start with fried prawn bao topped with green chilli mayo, pickled daikon and carrot; Sichuan-style salt and pepper tofu; or classic pork and chive dumplings. Medium and large dishes might range from soy-and-coconut-braised duck leg in a red curry sauce, to a cumin-spiced lamb shank with chilli bean, tomato and ginger sauce sided with shallot pancakes. Expect a tight selection of desserts to finish, as well as multiple banquet options for group dining.
The wine list leans toward French varieties as well as lighter drops that pair with Asian foods. It’s backed by an Asian-inspired cocktail list and an array of craft beers.
Mark, a building designer and former chef, redesigned the open kitchen to accommodate the venue’s dual purposes, adding a cold room walled off with natural timber panelling and more storage. A bar now sits at the entrance looking out over a contemporary space with industrial elements. There's also an extended dining room out the back and a courtyard primed for al fresco cocktails and dining.
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