Porcine makes no secret of its subject: a French bistro built almost entirely around the pig, tucked above a bottle shop on Oxford Street in Paddington. The restaurant’s commitment to pork runs deep, stretching from the humble staples of a Parisian bistro to a thorough embrace of cuts that most kitchens would rather discard. Central to its reputation is a daily-changing selection rooted in nose-to-tail cooking, where offal and lesser-used cuts receive as much attention as the obvious ones. The kitchen has become known for its pâté en croûte, a pastry-wrapped terrine served with tarragon mustard, and for a classic canard à la presse, carved and pressed tableside in the old Parisian manner. A pork and Armagnac pâté served with duck fat toast has also become something of a fixture, alongside seasonal dishes such as guinea fowl with foie gras rillettes or confit pigeon finished with cep oil, and a cassoulet that regulars return for again and again. The dining room itself keeps things understated: a narrow space above the P&V wine store, carrying a loose, unfussy energy that sits at odds with the rigour on the plate. Diners can bring a bottle up from the shop downstairs for the price of corkage, a detail that reflects the restaurant’s generally relaxed take on a style of cooking often treated with more ceremony. The wine list leans French, with a scattering of Australian and Italian names chosen to suit food this rich, running from natural bottlings to more conventional choices. French technique runs through every dish, yet it never feels showy or self-serious. Since opening its doors in Paddington, Porcine has built a reputation well beyond its modest size, picking up recognition on respected industry lists and a loyal following among diners who keep coming back for dishes rendered with real conviction. A small, focused restaurant doing one thing, and doing it with unusual confidence.