Food and Drink
Posted by Danae Flanagan
18. Apr, 2013
After a long stint creating Japanese fusion at Hiroki in Liverpool Street, chef Ken Higuchi has moved onto Gypsy and Pig on Hardware Lane, where he’s introducing diners to the highly acclaimed Kurobuta pig.
Organically raised in New South Wales and Queensland and famed as the kobe of pork, all dishes at this new Japanese restaurant revolve around the old world breed of black Berkshire pig.
We start with a pot of green tea and traditional hot towel ceremony, followed by the two-meat medley of gyoza chicken wings filled with Kurobuta pork ($4.50 each) that are finger licking good.
Scotch eggs ($8.50) filled with Kurobuta are coated in lightly fried Panko breadcrumbs atop daikon doused in fruity tonkastu sauce.
You should probably order the Kurobuta belly & egg ($18), tender pork belly that’s been slowly cooked in sweet soy and served with bok choy. And you should definitely order the Kurobuta eye fillet ($22), four small slow-cooked fillets served upon the obligatory drip tray and the Kurobuta Loin ($20) seven strips of juicy, generously crumbed pig. Ordered as a main your meal will include miso, steamed rice, a small dish of the day and pickled vegetables.
To wash it down there’s a generous selection of sake, beer and sochu whisky. So go and get your pork on!
GYPSY & PIG
391 Little Lonsdale Street, Melbourne
Lunch : Mon – Fri 11:30am – 2:30pm
Dinner: Tues- Sat 5:30pm- 10pm
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