Swine & Co. in the CBD offers a fresh approach to the business lunch.

Gone are the days of the predictable and tired steak lunch. The launch of new venue Swine & Co. by the Urban Purveyor Group’s John Szangolies (of Ananas and Saké) aims to bring a new ideal to the weekday dining scene.

“The idea behind Swine & Co. is to pay homage to the pig,” says director of marketing Dan Hopkirk. Each of Szangolies’ restaurants offer something different, but with Swine & Co. Szangolies’ wants to build an exclusive spot for the weekday locals – a one-stop destination.

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“I loved designing a menu that was primarily based around the pig. It’s all about cooking with simple and honest ingredients, just how nature intended,” says Head Chef Robert Taylor, previously of Pier and Manly Pavilion, when discussing his inspiration for the new menu.

The star dish is the suckling pig, a whole Macleay Valley pig rotating in full view just inside the open kitchen. Also built on the concept of using the whole beast, the menu has a variety of dishes for the adventurous. Crisp pig’s tail is served with pickled shiitake mushrooms, red grapes and pine puree, spiced fried lamb brains and an option to add marrow straight from the bone as a condiment to your favourite cut.

If adventure isn’t on the menu for your dining experience, there are plenty of other, more approachable options, including gnocchi with burnt butter and sage and dry aged rib eye.

The underground dining room is set in the old historical Bank of New South Wales building on O’Connell Street. The space is sleek and polished with a gritty underground influence, an ideal spot for a long Friday lunch or an after-work dinner date.

Swine & Co.

16 O’Connell Street, Sydney

(02) 9009 0990


Mon to Fri 9am–11pm