Porsheen at Porcine

French bistro Porcine will become “Porsheen” in July, when superstar Melbourne chef Rosheen Kaul hits the pans for one night only. Kaul previously hosted Porcine during her acclaimed stint at Etta wine bar in Melbourne.

As a delicious payback, she’ll bring “Chinese-ish” flavours – showcased in her James Beard award-winning cookbook – to the Porcine kitchen.

This full-circle moment is $140 per person. Reservations are essential.

Menu

“Carré de porc froid”: cucumber, garlic and red vinegar
Chicken liver and onion “parfait” on toast, sambal matah
Chillled potato and scallop silk noodle, burnt garlic

“Pieds de porc”, squid and golden tofu, smoked mussel broth

"Assiette d’agneau roti” - green chilli sauce vierge, jus gras
Frites

“Baba au rhum”, oolong tea, buttermilk and peppercorn ice cream
“Truffe au chocolat” fernet branca