It’s always a joy when you find a restaurant in Sydney that takes beer seriously. Pork’d, however, is something different.
Pork’d is now closed.
Pork’d take beer seriously but don’t take themselves too seriously. They just serve a small selection of bloody good stuff.
It’s often Feral – the pig logo fits with the theme. But in terms of beer and food, who wouldn’t want to dig into a plate of pork while knocking back a Hop Hog or two.
The way it works is you take a seat, look at a menu and then order drinks from the bar and food from the kitchen. The chef will be there ready to plate up your order right in front of you. Simple. (Just try not to drool over the ham hocks and bacon!)
Looking at the menus, I’m not sure which is more difficult to choose from, the beer or the food.
When I went, the Feral beers were pouring deliciously. I was lucky enough to try the Barrel Fermented Hog, while the Karma Citra Black IPA was tasting great too (they had this on tap and in bottle).
As well as these they were pouring Hop Hog, White and Sly Fox, as well as some Willie Smiths cider.
Okay, they might not be local beers (although they do get brews from Rocks Brewing occasionally), but they go perfectly with the food and they taste awesome.
At least with the food you have the option of a tasting plate. To feed one it’s $25, or for two it’s $45. This gives you a selection of everything on the menu – cider belly pork, bacon, cheese kransky, pulled pork butter, ham hock and more.
You also gets a bread roll and choice of sauce. The apple sauce is awesome but fork out an extra dollar for some BBQ too – it’s insanely good.
Between two, a $25 tasting plate with three sides was more than enough. Unless you’re actively seeking a food coma and belly ache, then fill your boots with more.
Sides include crinkly fries, huge slabs of salty crackling and coleslaw (all of which were delicious), as well as macaroni cheese and other delights. It’s classic American barbecue food – it’s hearty, salty and filling. It tastes so bloody good, especially washed down with an IPA.
The Barrel Fermented Hog is Feral’s popular Hop Hog but after a stint in some French oak barrels. It’s brings out some of the piney and fruity character of the beer. There’s also a touch of buttery fattiness which, although would be considered a flaw in most beers, actually went well with the big pile of pork in front of me.
The staff are super enthusiastic and friendly. They’re more than willing to help you out with both menus and luckily they can spot a newbie a mile off so they’re on it like a shot to guide you through the process of ordering.
There are a lot of good places to eat along Crown Street in Surry Hills. Now there’s one more which serves up excellent Aussie craft beer.
Alternatively, if you like pairing meaty dishes and quality beer, check out Essen in Ultimo.
Hours: Permanently closed.
Have you checked out Pork’d? Let me know what you ordered in the comments. Or subscribe to the SydneyBeer newsletter for more great places to get craft beer in Sydney.