Having enjoyed lunch at Gypsy and Pig sometime last year with Fakebooo, I dragged The Angmoh to the little porcine restaurant one evening for dinner. I did have an agenda, for I’d committed Instagram pictures of their dessert platter to memory and my tummy was eager for it.
Lovers of everything pig will fall in love with Gypsy and Pig. The restaurant specialises in Kurobuta, or Black Pig or Berkshire Pig. It is considered to be elite pork meat and can be considered the “Wagyu” of pork. The meat is beautifully marbled and results in a tender, juicy and flavoursome chew. The restaurant is also decked out in piggy décor. There are numerous little hoggish statues staring at you in the face as you chow down on their real counterparts.
We started off with a light entrée of sashimi. There was kingfish, tuna, squid, salmon and lightly seared scallops. Paired with freshly grated wasabi, it was a perfect start to the night. As we waited for our mains to arrive, we watched the kitchen action with great entertainment. There is only one chef and he does all the food handling. He juggles slicing, frying, seasoning and plating, all while listening for new orders being placed, without breaking a sweat. Respect indeed.
Both The Angmoh and I had hot stone mains that evening. I almost flipped when The Angmoh was looking for steak on the menu. Beef steak, to be precise. He was apparently “not in the mood for pork”, despite being seated in Gypsy and Pig.
Anyhoooo, our mains were sensational. Both hot pots were carefully set before us with our food bubbling and sizzling away. The Angmoh’s hotpot had a surprisingly lovely pairing of kimchi and miso. I was blown away by my bibimbap-inspired dish. There was a myriad of textures and flavours: the crispy burnt rice, soft melded eggplant, vinegared kimchi and buttery pork all came together to create a beautiful Japanese-Korean dish. I was also impressed by the quality of the stone bowls for they retained their heat far longer than those served at Korean restaurants.
Despite my agenda of stuffing my gob with the dessert platter, The Angmoh and I were too full for 4 different sweets. The Angmoh decided to get ice cream and I had the cheesecake, which was on the specials menu that night. The cheesecake had three distinct layers with a strong aroma of maple. There was the cookie crumb base and a crown of maple cream cheese and between them sandwiched a moussey, slightly powdery cheesy filling. The ice creams were impressive. The flavours were pronounced with the bitterness of green tea and oily nuttiness of black sesame easily detected.
We went against the Japanese saying of eating to 80% full. We compromised by walking home and chanced upon this busker on Swanston Street. He captivated his audience with his manipulative “Spirit Fingers” and floating cup.