Red Piggy joins Melbourne's rooftop scene just in time for the warm weather. Set on the corner of Swanston and Little Bourke streets, the new restaurant and bar boasts CBD views, a tropical fit-out and a menu that covers Southeast Asia and its French culinary influences.
Head up to level three where the rooftop terrace's jungle feels aim to transport you to a bar in Saigon or Phnom Penh — think festoon lighting and a 300-strong plant wall outside. Inside, you'll find lush palms, tropical flower murals, traditional floor tiles and handmade Vietnamese and Laotian baskets hanging from the ceiling.
In the kitchen is head chef Kim-Maree Moore (Botherambo, Mahalo Poké), who has over 20 years in the business, working the industry in both Australia and Indonesia. Moore's standout dishes include the braised wagyu ragu with hand-cut rice noodles ($13), the crispy five-spice tofu with a soy sauce reduction ($12) and the slow-cooked lamb neck in Thai red curry that's served with sticky rice ($16). The menu caters to sharing, and also includes a banquet option that allows your table to choose any five dishes for $30 per person.
At Red Piggy, local produce sits alongside Asian ingredients, with a noticeable use of exotic fruits in savoury dishes — including rambutan pesto, coconut jackfruit salad and lychee slaw. This fruity trend makes it way onto the cocktail menu as well, with the extensive list ($17–19) including the Freakin' Banana (Frangelico, banana liqueur and banana puree topped with fresh lime and tropical fruit nectar) and the Tropical Rum Punch (dark rum, Cointreau, pineapple, lime and bitters).
Red Piggy also has a series of food events coming up this summer — keep an eye on the venue's Facebook page for details.