Since her days working the kitchens alongside Neil Perry in Sydney, Katrina Ryan has been cultivating countless recipes that she has in turn shared through her time heading Spirit House’s cooking school and as head honcho of The Golden Pig Food & Wine School. The latter has been operating for years from its Ross Street warehouse location, but a desire to share her backlog of recipes in a restaurant setting prompted Katrina to get back into the hospitality game, converting the famed cooking school and cafe into bustling nighttime eatery Golden Pig. In order to facilitate evolution, Katrina has enlisted the help of partner and building designer Mark to translate her vision. The resulting fit-out highlights the raw beauty of the industrial space, which includes natural timbers, metal framing, plenty of greenery and concrete flooring. The kitchen has been condensed and remodelled to cater for cooking classes and 80 patrons per dinner service, while a newly installed bar near the front entrance rounds out the new elements.
Katrina and Golden Pig head chef Sarah Hockings are taking a wide-reaching contemporary approach to Golden Pig’s pan–Asian cuisine, drawing upon Thai, Chinese, Japanese and Vietnamese influences for the stacked menu. A small bites offering acts as a perfect starting point, with twice-cooked pork baos, vegetarian potsticker dumplings and scallop with ponzu miso butter pairing perfectly with a cocktail at the bar before the main event. Once seated, the menu ramps up to offer medium and large bites, sides, desserts and a banquet option. Signature dishes such as crispy fried Sichuan chicken, red bean cured marinated lamb ribs, turmeric curry of pork belly and tomato, and slow-cooed beef cheek with dried shiitake mushrooms feature, alongside a multitude of wines, beers and cocktails.
Golden Pig opens for dinner from Tuesday to Saturday, while the cooking school will continue to operate on Sundays and Mondays. For booking details and operating hours, click over to the Stumble Guide.