HEIDELBERG

48 Burgundy Street
Heidelberg, Victoria, 3095

 

03 9459 9114
emilia@littleblackpigandsons.com.au

 

Opening times:

Wednesday - Saturday 18:00 til 22:00
Friday- Sunday 12:00 til 15:00

We are also available for private functions/special events.

Please note we can't accept any outside food or drinks - this includes cakes and wines.

 
 
 

ABOUT

Little Black Pig & Sons is a chef-led produce-driven cucina povera Italian restaurant, located in busy Heidelberg, near scenic Heide Museum of Modern Art. The menu changes every week, with a new menu released every Wednesday.

Experience semi-fine dining service by our team of industry professionals. White tablecloths for lunch & dinner, intricate knowledge of the menu, and a thoughtful wine list are all waiting for you. Sit back and relax with our $90 5 course Tasting Menu, and $45 for Matching Wines.

We bring city-dining to you with seasonal local produce and nose-to-tail rustic cooking. Our menu features only sustainable produce. Ingredients are locally sourced, foraged or home grown.

By knowing the origin of our ingredients and the impact of our footprint, we hope to encourage our guests to do the same.

 

chef / owner

David Lakhi, chef / owner, brought to Little Black Pig & Sons 12 years of experience in rustic Italian cooking, and a wealth of relationships with local suppliers. He was trained by an Italian family, who's Nonna taught him everything he knows, including how to hand-roll fresh pasta and to cook from the heart.

David practices his love of sustainability with his children, taking them foraging around his home in Eltham, collecting wild fennel, garlic, fruit and herbs. 

Married for five years to Emilia Lakhi, they have three beautiful children - Violet, Rose and Zoravar. 

 
 
 

HISTORY

Originally an Italian deli, Little Black Pig & Sons was transformed in 2013 into the home-style restaurant it is today. Taken over in 2017, new owner and chef David Lakhi has introduced sustainability, nose-to-tail cooking, and brought with him 12 years of experience in rustic Italian cooking, and the integral relationships with local suppliers that make our food what it is today.

 
 

 
 

Questions?