PROFILE BY BEST RESTAURANTS
The Pink Pig Wine Bar stuck its snout into North Adelaide in 1973. Albeit a bit mucky, a huge pink porker above the entrance still charms with its fabulous Miss Piggy-like long lashes. The retro decor is lazing complacently in the 70's, and though the menu has its foundations in this era too, somehow it makes your dining experience all the more authentic. The classic steakhouse menu has a surprisingly broad range of grills covering pork, beef, game, poultry and seafood.
Starters include seafood mainstays of garlic prawns and the good old prawn cocktail with prerequisite shredded iceberg lettuce and cocktail sauce. Not surprisingly, the speciality of pork spare ribs, baked in the famous house spicy sauce, is what most diners pig out on. Other pork options are the classic Chartreuse style of prime fillet with prawns in a brandy cream sauce; while Pinky's medallion is wrapped in bacon and served with gravy and the traditional apple sauce complement. The Pork Mexicana is a loin soused with a spicy chilli salsa that will make your tail curl. Grain-fed beef from the char-grill brings Fillet Mignon, Steak Chasseur, Pepper Steak, and Porterhouse to your table to keep your Wolf Blass Black Label company. Go the whole hog and stay for the Friday night live music by local artists. No hams allowed.