Tortino con capesante – mini tartlets filled with green peas, scallops, cauliflower, black garlic gel

Oven-baked Spring Creek Qld barramundi with cherry tomatoes, spinach, olive salsa

Father’s Day

at Little Black Pig & Sons.

Treat Dad to city dining in the ‘burbs this Father’s Day. Join us on Sunday 7th September for a luxe lunch or velvety dinner with our four-course chef-selected sharing menu. Based on dishes from that week, our menu includes vitello tonnato, mushroom ragù with creamy polenta, cavatelli con ragù di maiale, our signature slow-cooked rolled pork belly with salsa verde, oven-baked Daintree barramundi with chickpeas and saffron, torta al cioccolato and tiramisu della Nonna.

The cucina povera at Little Black Pig & Sons relies heavily on local partnerships and industry professionals that experience hospitality as an artform. Dine with friends and family in our newly renoved Heidelberg venue, and gift Dad a memory for Father’s Day.

LUNCH
12:00 | 12:30 | 1:00

DINNER
5:30 | 6:00 | 6:30

Four-course chef-selected sharing menu
Two-and-a-half-hour seatings

$110pp

À la carte is not available.
Please note all seats are $110pp, regardless of the age of guests.
No highchairs, kids menu or pram spaces are available.

Sharing MENU

- Antipasti -
Vitello tonnato – thinly sliced poached veal with creamy tuna dressing, orange, fried capers, Parmigiano Reggiano and olive oil
Polenta con funghi – creamy fine polenta, seasonal mushroom ragù with tomatoes, garlic, capers and Parmigiano Reggiano

- Primi -
Cavatelli con ragù di maiale – Goulburn Valley pork sausage meat ragù slow-cooked with carrot, garlic, oregano, pinot grigio and Parmigiano Reggiano
Ravioli fatti a mano – handmade ravioli filled with spinach, leek, buffalo ricotta, truffles, Parmigiano Reggiano with burnt butter and sage

- Secondi -
Arrosto di maiale – slow-cooked rolled pork belly with chickpea inzimino and salsa verde
Pesce al forno – oven-baked Daintree barramundi with chickpeas, saffron, spinach, olive salsa

- Contorni -
Patate arrosto – roast potatoes with red peppers, rosemary, garlic, bay leaf and olive oil
Insalata di radicchio – radicchio, pear, candied walnuts, olive oil, lemon, rocket and Parmigiano

- Dolci -
Tiramisu della Nonna – traditional, decadent and creamy flavours of chocolate and coffee mixed with a cocktail of sweet liquors, layered with cream and ladyfingers
Contains hazelnut and almond liqueur

Torta al cioccolato – flourless chocolate cake made with 70% cocoa chocolate, the texture of chocolate mousse, served with crème fraîche

*Menu may change with produce availability.

Florence Room at Little Black Pig

L-R: Matthew Eaton, chef and owner David Lakhi, Alan Andrews

Dry Martini
A Retro Chic Cocktail: HM rare dry Gin/Vodka, Extra Dry Cinzano, Orange Bitters

Thinly sliced citrus-cured Spencer Gulf kingfish carpaccio with rhubarb, new season blood orange, green chili, capers and bottarga