Little Black Pig & Sons jobs and careers

About Little Black Pig & Sons

Little Black Pig & Sons offers a dynamic, evolving culinary experience that rivals city spots for fine dining. Run by Chef and Owner David Lakhi, Little Black Pig & Sons has brought city dining to the 'burbs since 2017. Little Black Pig & Sons runs two menus – à la carte and a $125pp 5-course Tasting Menu, or $190 with Matching Wines. Dishes range from Olasagasti anchovies with egg, caramelised fennel purée, lemon and chargrilled bread; and chargrilled pasture-fed black angus 350gm rib eye with Swiss mushrooms, silverbeet and burnt truffle butter. This suburban bistro relies heavily on local partnerships. The food philosophy at Little Black Pig & Sons is every available ingredient, change of season, weather event, or customer pre-request inspires a menu change. Sometimes rosemary appears on the menu with Mt. Leura lamb because a generous customer left a large, homegrown bunch on the doorstep of 48 Burgundy St. Little Black Pig’s signature dish is 6-hour slow-cooked rolled pork belly with salsa verde. This hearty protein has graced the menu for the last eight years with varying accompaniments ranging from chickpea inzimino, lentil ragù to cime di rapa. Little Black Pig & Sons offers two private dining spaces, the Tuscan Room and the Florence Room. Both are located on the ground floor and feature a traditional yet moody and opulent ambiance. The rooms can be independent or combined for one large dining experience. The Tuscan Room (Burgundy Street facing) and Florence Room (private room in the rear of the building) can seat up to 30 guests individually, and 50 guests combined. Ideal for seated lunches and dinners, both rooms are suited to corporate functions, group dining, birthday parties, engagements, weddings, parties, First Holy Communions, Baptisms and Christenings. You can learn more about Little Black Pig on our website.