The Golden Pig
The Golden Pig is Brisbane’s holy grail of Pan Asian cuisine, found hidden away in a stunningly converted Newstead warehouse.
Located in the under-construction back streets alongside Breakfast Creek and a stone’s throw from Newstead House, The Golden Pig is aglow at night when it is filled with in-the-know foodies who travel from everywhere to dine on the exquisite world class cuisine.
For in the kitchen is the owner, eponymous Brisbane chef Katrina Ryan (ex-Rockpool head chef and Yandina Spirit House) and behind the gorgeous design of the dining space and bar is her husband Mark (building designer and ex-chef).
Step inside the door and behind the barred widows you’ll find a jaw-droppingly beautiful industrial space with lounge bar, wall gardens and hanging pot plant, clusters of bare golden light bulbs and a bustling open cage kitchen that resembles a workshop.
The menu is inspired by south east Asia and China traditional dishes and given a whole new creative twist, fusing together the various cuisines and flavours to make for an absolute taste sensation.
Designed to share, on offer are Small, Medium and Large Bites with Sides to accompany as well as Dessert.
Small Bites include the mouth-watering likes of Ma Hor (sticky fried peanuts and coconut on fresh pineapple pieces; scallops with ponzu miso butter and perilla; lamb and water chestnut potsticker dumplings with ginger and shallot sauce or betel leaf with tea smoked salmon, fresh coconut, tamarind and grape.
For Medium Bites, diners can choose from delectable dishes such as crispy fried Sichuan chicken with chilli tamarind sauce and Kewpie mayo, rare beef salad with cherry tomatoes, pomelo, peanuts and ground roast rice or roast sweet potato, eggplant and cashews in a Massaman curry sauce with pickled bean sprouts.
Then for Large Bites there’s the option of the highly recommended NZ Ora king salmon with black bean, sweet soy, chilli and ginger; heavenly turmeric curry of pork belly with tomato, coconut, fresh lime and coriander or Sichuan spiced half duck with mandarin, miso, black vinegar and star anise.
To accompany there are Sides that include green papaya salad with dried shrimp, peanuts, tamarind and nam jim or cabbage and carrot salad with fresh ginger, chilli, lime and white soy dressing.
And for Dessert it’s hard to go past the deep fried banana ice cream with salty caramel sauce and peanuts or the delicious lemongrass tapioca, coconut sorbet, dark palm sugar syrup, passionfruit and sesame crisp.
For groups of 4 or more who can’t decide there are some great value banquets, starting at $55pp (for 1 small, 1 medium, 2 large bites, jasmine rice, 1 side and dessert) up to $70pp ( 3 small, 2 medium, 2 large, jasmine rice, 1 side and dessert).
The wine list at The Golden Pig features an impressive selection of sparkling, white, rose and red from the best wine-growing regions of Australia, New Zealand, France, Spain, Italy, Austria, Chile and Argentine, perfectly chosen to complement the food.
An equally excellent range of beers includes Victorian, Queensland and New Zealand craft beers, along with a handful of Thai, American and Scottish beers.
And for cocktail drinkers there’s a luscious list of Specialty cocktails with a tropical/Asian flavour – think Cumquat G & T, Ink Gin & Elderflower Spritz, Pineapple Rum Martini, Watermelon or Nashi Pear Cooler and Jaffa Bolero.
Meanwhile refreshing mocktails include the likes of lemongrass and cardamom, Thai basil and grapefruit spritz or strawberry, lemon and peppercorn cooler.
All of the drinks can be enjoyed in The Golden Pig lounge bar area, with the Small Bites menu available to accompany.
Nice to know - Despite its brick and concrete warehouse setting, the acoustics are great, with noise softened by the plants and tables that have space between them. Chef/owner Katrina also runs popular cooking classes in The Golden Pig kitchen.
Need to know - There is plenty of free (after 7pm) on street parking nearby.
The Golden Pig
38 Ross St