This Paddington Bistro’s Poire Almondine Is Simply Magnifique

Porcine, the French bistro up the stairs in the corner of P&V Paddo – above the newly launched collab L’Avant Cave – is adored by many in Sydney. Chefs Nicholas Hill, Matt Fitzgerald and Harry Levy send out perfected pâtés and smoked eel vinegar-topped oysters. There are whole roasted ducks, steaks, dainty little cheese-filled tartlets and more – but we’re here to chat sweets.

Porcine’s poire almondine dessert is inspired by tarte Bourdalou and poire Belle-Helene, and it’s sitting pretty on the menu throughout winter, “while the pears are great,” Fitzgerald tells Broadsheet. “Lovely winter dessert to indulge in front of the fireplace here.”

The almond paste recipe was tweaked till it stuck to the pear throughout cooking and service, then the sweet hit the menu. The Aussie fruit! The technique! The chocolate! The drama! It’s tres magnifique. Here are the details.

What: poire almondine.
How: Packham pears are cored, peeled then coated in almond paste. They’re then tossed in flaked almonds and baked in the oven. Still hot, they’re sliced in half and plated up with chocolate crumb and a quenelle of vanilla ice-cream. Warm brandy-spiked chocolate sauce is poured on tableside.
Cost: $20
Where: Porcine in Paddington, throughout winter 2025.

@porcinebistro