Aspiring culinary wizards of Brisbane should already be familiar with Newstead's Golden Pig. In fact, if you've ever wanted to pick up a few kitchen tricks, you've probably taken a class there. Boosting your cooking skills is no longer the only reason to stop by, however, with the Ross Street venue adding a new pan-Asian restaurant to its warehouse building.
Now called The Golden Pig Restaurant & Cooking School, the brick abode still lets everyone whip up a few dishes on Sundays and Mondays, hosting sessions on curry, Greek cuisine, gluten-free cooking, sour dough and bread-making, summer salads and more on its upcoming class calendar.
Every other night of the week, the timber-accented 80-seat space will be filled with an array of Thai, Chinese, Vietnamese and Japanese-influenced dishes. Think Sichuan spiced duck with mandarin and miso, turmeric curry of pork belly, vegetarian ma hor with sticky fried peanuts, and king salmon with black bean, sweet soy, chilli and ginger.
Working with head chef Sarah Hockings, owner and chef Katrina Ryan has designed a menu that aims to showcase a range of tastes and flavours, as well as matching Brisbane's usually sunny weather. "I think Asian cuisine and ingredients are a beautiful match with our subtropical climate," she explains — and Golden Pig's dessert selection of lemongrass tapioca, deep-fried banana ice cream, lime and coconut sugar delicious pudding typifies that sentiment.
Two banquets are also available for those keen to try a little of everything, and the drinks list has been crafted by bar manager Cameron Silk. Overlooking the central open kitchen, the bar itself opens from 5pm Tuesday to Saturday — prior to the restaurant opening at 5.30pm — and serves up bao, potstickers and scallops alongside wine, beer, cider and fruit-heavy cocktails.