Our suckling pigs are not ordinary; they are a testament to Australia's rich culinary past. Bred exclusively for Horn and Hoof, they trace their lineage back to the esteemed Tamworth breed, did you know that that was the bred of pigs that came over in the First Fleet. This guarantees that the meat you savour is infused with a legacy of taste and quality.
At the heart of our operations lies a deep-rooted commitment to animal welfare and sustainable practices. Our suckling pigs enjoy the freedom of the vast, picturesque plains near the city of Strathalbyn. Raised by a dedicated family with profound respect for life, the pigs lead natural and compassionate lives, in open fields and not in any sort of pens, translating to healthier and tastier produce
Our suckling pig promises a flavour that's in a league of its own. It’s the confluence of heritage breeding and humane farming that gives this delicacy its unique taste. Expertly slow-cooked over 12 hours and coupled with a hand-picked vegetable medley, every bite promises a gustatory journey like no other.
Our degustation menu Melbourne is carefully crafted to ensure a harmonious dining room experience. Beginning with a refreshing entrée of mixed pickled salads and the earthy dark Bavarian rye bread and culminating in the sweet allure of the Grand Marnier cake, each course is designed to elevate the one before it.
We believe in delivering only the finest experiences. To ensure that each diner receives our undivided attention and a truly unparalleled culinary journey, we cater to a minimum of 8 guests and necessitate a week's advance booking.
At Horn and Hoof, dining transcends the mere consumption of food and drinks. It is a curated experience that tantalizes the senses and creates lasting memories. With us, you don’t just dine; you celebrate food, heritage, and shared moments that become cherished memories. Embark on this culinary voyage with us and discover what makes our degustation truly unparalleled.
For a truly authentic and sublime dining experience, we present our Special Suckling Pig Degustation.
Experience the harmony of history, tradition, style and culinary brilliance only at Horn and Hoof Restaurant.
Hailing from a snow-kissed foreign realm, our esteemed chef’s journey to the kitchens of Australia is one of passion, resilience, and a profound love for nature. Her infatuation with Australia, a country she now refers to as her “paradise,” propels her mission at the Horn and Hoof Restaurant – sharing a lifetime of culinary wisdom with her cherished guests.
Unlike the rigidity of recipes often seen in traditional establishments, Horn and Hoof treasures the fluidity of cooking methodologies. The emphasis is on mastering the art of cooking, adapting, and innovating with the freshest ingredients available every week. It’s culinary improvisation at its finest!
One might wonder what fueled this unique approach to cuisine. The answer takes us back to the sunlit summers of her childhood. Accompanying her ecologist father on deep forest expeditions, she was introduced to the intricate dance of nature. Far from civilization, she quickly learned the skills of foraging, discerning between edible berries, mushrooms, and flowers, and preparing meals with only what the forest generously provided. From fishing to hunting animals like rabbits and deer and later mastering preservation techniques, the forest became her first culinary school.
Such upbringing instilled in her a keen understanding of food, an appreciation for natural flavours, and the art of harmonizing ingredients without being constrained by traditional recipes.
Her formal culinary journey began with a degree in Hospitality Economics, followed by Chef Qualifications from a renowned university. Her commitment saw her rise through the culinary ranks from an apprentice chef to gracing the roles of Commis Chef, Chef de Partie, Sous Chef then finally leading as the Head Chef in prestigious casino restaurants and bistros.
However, upon her arrival in Australia, her international qualifications didn’t hold the same weight. Undeterred, she enrolled in TAFE, earned her Australian qualifications, and honed her craft in various restaurants. Yet, her heart yearned for a space where she could truly express her culinary vision.
Thus, Horn and Hoof were born, focusing on high-end cuisine with its delightful Standard Menu and an ever-evolving degustation menu, a testament to her flair for innovation. A nod to her roots, the menu predominantly features forest-inspired dishes. Remarkably, almost every dish is gluten-free, barring a few exceptions like the black bread and crepes.
We’re more than just a restaurant; we are a story, a legacy, and an experience. As you dine with us tonight, know that you’re partaking in a piece of our chef’s heart and history. Welcome to Horn and Hoof, where every meal is a journey and every bite a memory. We sincerely hope you cherish your time with us this evening.