Overview
Pork is the indisputable king of the menu at Windsor's cosy new tonkatsu restaurant, Ton & Co., where owners Jason How and Andrew Poon are giving this humble meat some very royal treatment.
Ton & Co's menu pulls inspiration from Japan's traditional tonkatsu dish — a pork cutlet that's crumbed and deep fried — pushing the concept to new levels using specialist techniques chef How picked up heading famed Malaysian meat eatery ANTE.
Cuts are selected based on the age of the animal, then carefully cured and aged for around four days to hit optimum flavour and juiciness. In the lineup, you'll find a pork striploin — topped with onion gravy or teamed with Japanese curry and rice — plus a super lean tenderloin and the signature 400-gram pork tomahawk, all coated in fresh panko crumbs for that must-have crunch.
Main dishes include the likes of baby back pork ribs, poached honey miso salmon and a Hokkaido-style pork belly rice bowl, best matched to modern twists on Japanese sides, such as the chilled potato salad and furikake-seasoned fries.
Meanwhile, the drinks offering is filled with drinks that beg to be teamed with some crispy fried meat — think sake, a tidy mix of local and Japanese brews, and a largely Aussie lineup of wines.
Find Ton & Co. at 118 High Street, Windsor, open Tuesday to Sunday.