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Wednesday 6pm - 10pm Thursday 12pm - 3pm 6pm - 10pm Friday 12pm - 3pm 6pm - 11pm Saturday 12pm - 3pm 6pm - 11pm Sunday 12pm - 3pm

Little Black Pig and Sons

Name: Little Black Pig and Sons
Address: 48 Burgundy Street, Heidelberg, Melbourne, VIC, 3084, AU
Telephone: +61394599114
Price range: $$

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Melbourne, VIC
Little Black Pig and Sons

Italian Ristorante serving fortnightly, artisinal menus. Bread to ice-cream handmade in-house. Seasonal hand-cut pastas and rich proteins.

20/06/2026

When Sebastian Pasinetti from Sitchu sat down with me, I thought we were talking about the restaurant. What he wrote was so much more than that.

I’m still sitting with how this piece made me feel. So here it is, a genuine, heartfelt thank you to Sebastian and the whole team at .melbourne. I couldn’t have wished for a more thoughtful, articulate person to write my story. You took my words and turned them into something I didn’t know how to put into a story myself.

Thank you for honouring Nonna Clara the way I felt her, growing up in her kitchen, learning that food was never about expensive ingredients or clever technique - it was about flavour, tradition and care. You captured that. You captured her.

This restaurant is what it is because of our guests, our staff and our suppliers, but it’s also because of people like you, who take the time to generously tell our story for us. Honestly, this article is a turning point for Little Black Pig & Sons.

And to , none of this happens without you. You took what we thought was a short story and helped turn it into an incredible novel. Thank you for helping us find our voice and tell this story properly. We couldn’t have done it without you.
Sometimes it takes an outsider to dig through your life and show you that the nuggets you thought were s**t are actually gold.

Swipe through for some of my favourite lines from the piece, and the full story is linked in bio. 🖤

— David Lakhi
Chef & Owner, Little Black Pig & Sons

📸

✍️ — .melbourne

🤝 & Naturally Social

12/06/2026

Some dishes are easy. This one wasn’t.

The second course of our third wine dinner in our inaugural 2026 series - Yumbah X Brackenwood - was Portland Bay greenlip abalone, ‘nduja, fennel and pear jam, tarragon, paired with Skinny White 2021, showing marmalade, citrus rind, thyme and textured tannins.

Greenlip abalone isn’t forgiving. It takes a steady hand, total focus and a willingness to get a few cuts along the way. prepared every piece, slicing it carpaccio-style to preserve its natural sweetness and that gentle ocean salinity. More than a few nicks to the fingers later, plated with a fennel and pear jam for brightness and a whisper of aniseed, ‘nduja for warmth and tarragon to finish.

Not just another course on a wine dinner menu. A labour of love.

This dinner was extra special. We had Mark and presenting every ingredient from and , taking our guests through each course and representing the very best of Australian seafood.

A huge thank you to winemaker and Brackenwood owner Damon Nagel, a true biodynamic muse, and to for bringing Damon and Chef David together for this collaboration. Thanks also to for MC’ing, and to our incredible staff, suppliers and guests for making the night come alive. 🍷
More moments from this dinner soon. 🖤

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations link in bio

10/06/2026

Looking back at one of the dishes that defined our Wine Dinner.

Chestnut agnolotti. Hand-rolled. Filled with lamb braised for 12-hours alongside porcini mushrooms - ingredients that have told the same story for centuries: cook what the land gives you.

Chestnuts and porcini sit at the heart of cucina povera. Humble ingredients gathered, grown and preserved through the seasons, transformed through patience rather than extravagance.

But this philosophy didn’t begin in Italy for us.

’s culinary roots span Punjab farms and Italian kitchens. And what he found in Italian kitchens wasn’t foreign; it was familiar. That same instinct he grew up with in rural Punjab was a staple in cucina povera: eat from the land, use what’s available and honour the ingredient.

Two cultures 🫱🏽‍🫲🏻 one philosophy.

The dish was finished with generous shavings of 36-month aged Parmigiano Reggiano, and poured alongside Levantine Hill Pinot Noir 2023 - a Yarra Valley cool-climate Pinot showing red cherry, plum and rhubarb.

More from this dinner soon.

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations via link in bio

24/05/2026

There is pain involved in pursuing perfection… the fastidiousness and relentlessness are never ending.
— Paul Bridgeman, Chief Winemaker, Levantine Hill

What a way to close our 2026 Wine Dinner lineup.

An unforgettable evening of cucina povera in high heels and a tuxedo, paired with one of the most awarded wine collections in the country, as Levantine Hill Estate was recently recognised as the No. 2 winery in Australia in the 2026 Top Wineries of Australia Awards by The Real Review.

To Paul Bridgeman - thank you. Your generosity, humour, precision and storytelling made this one of the most memorable wine dinners we have ever hosted. A true sprezzatura raconteur, and a winemaker whose pursuit of perfection can be felt in every glass.

And to , thank you for trusting us with your extraordinary wines and your story.

Our menu for the evening:

🖤 Albacore tuna, guanciale, fennel, Worcestershire
🍷 Levantine Hill Blanc de Blanc 2022

🖤 Rocky Point QLD cobia carpaccio, tomatoes, peppers, bottarga
🍷 Levantine Hill Chardonnay 2023

🖤 Chestnut agnolotti with lamb and porcini
🍷 Levantine Hill Pinot Noir 2023

🖤 Wagyu rump cap, bordelaise, rapi
🍷 Levantine Hill Cabernet Sauvignon 2021

🖤 Sponge, dates, mascarpone
🍷 Levantine Hill Mélange Botrytis 2020

To our chefs, our front of house team, our suppliers and our incredible guests - thank you. Nights like these only happen when every person in the room brings something special to the table.

And that wraps up our 2026 Wine Dinner lineup, proudly recognised by .

But we’re only just getting started.

Our next season launches 22 July - featuring a two chef’s hat guest chef, Victorian bitter-sweet carefully blended elixirs, and one of Italy’s oldest wineries.

Melbourne food lovers, keep watching.

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations link in bio

12/05/2026

A little off-menu moment from our Yumbah X Brackenwood Wine Dinner.

oysters dressed with plum, rhubarb and avruga caviar, served alongside Spencer Gulf Kingfish, and paired with Brackenwood Riesling 2023.

Back in April, we brought together some of Australia’s most exceptional seafood producers - , , and - for one night only in the Tuscan Room. Five courses, each shaped by provenance. Cold, nutrient-rich waters. Clean handling. Ingredients that arrived at the kitchen with a story already behind them.

Paired throughout with wines from , a biodynamic estate in the Adelaide Hills, presented by owner and winemaker Damon Nagel. Minimal intervention. Maximum character.

Nights like this don’t make the front page. They don’t need to.

More from this dinner soon.

08/05/2026

What a night. 🖤

Our Yumbah × Brackenwood Wine Dinner was one of those evenings that reminds you why we do what we do. A packed room, incredible Yumbah seafood and stunning Brackenwood wines. Every course better than the last.

This is the kind of night we love creating for you, and we're already looking forward to the next one. More reels from the evening are dropping soon, so stay tuned.

In the meantime, come in and eat with us. Handmade pasta, big bold flavours, beautiful wines and the kind of long lunches and dinners that make a Thursday feel like a weekend.

We'd love to see you at the table. Reservations via the link below.

Lunch | Thu, Fri & Sun
Dinner | Wed-Sat

📍 Heidelberg 3084
📞 03 9459 9114
📖 littleblackpigandsons.com

30/04/2026

Some dishes just stop you in your tracks.

Chocolate, Chestnut & Sponge - aerated chocolate sponge, layered with homemade velvety chestnut cream, glossy dark chocolate ganache, new season chestnuts. Elegant, grounding and quietly unforgettable.

At its heart, this dish is cucina povera - the Italian tradition of “poor cooking,” where nothing is wasted and humble, seasonal ingredients are transformed into something deeply nourishing and beautiful.

In the northern regions of Piedmont and Tuscany, chestnuts weren’t a luxury. They were survival. Ground into flour, stirred into soups, pressed into creams. Over generations, that necessity became artistry. Our dessert lives in that lineage. Inspired by the classic Crème de Marrons preparations of those regions, it carries the Italian philosophy of elevating what the land gives you into something timeless.

Then came the pairing. Botrytis Riesling 2022 - and the room went quiet. The wine’s honeyed richness and luminous acidity cut through the ganache and lifted the earthiness of the chestnut cream. This is what wine dinners are for.

Our Yumbah X Brackenwood Wine Dinner was a celebration of Australia’s most pristine waters. Five courses shaped by provenance, featuring the exceptional work of , , and - producers who represent the very best of what our coastline has to offer. From the cold, nutrient-rich depths of Spencer Gulf to the table at Little Black Pig & Sons, every plate told a story of place, care and craft.

Thank you to Damon Nagel for presenting his biodynamic wines with such generosity and insight, and to for a menu that reminded us all why we do this.

Nights like these don’t happen by accident. They happen because of the relationships.

Next on the 2026 lineup: our Wine Dinner with winemaker Paul Bridgeman. Thursday 21 May.

📍 Heidelberg 3084
📞 03 9459 9114
📖 Link in bio to book - these evenings sell out.

29/04/2026

Great food. Smashing wine. Mum at the centre of the table. 🖤🍷

Celebrate her properly with a table full of food, a good bottle of wine, and nothing left to do but enjoy it.

Join us for Mother’s Day lunch or dinner at Little Black Pig & Sons with our four-course chef-selected sharing menu. It’s generous, produce-driven cooking inspired by cucina povera, all made in-house.

Here’s what’s on the table:

- Antipasti -
🖤 Mozzarella di bufala with green peas, zucchini, leek, pangrattato and guanciale

🖤 Polenta con funghi with seasonal mushroom ragù, tomato, garlic, capers and Parmigiano Reggiano

- Primi -
🖤 Handmade agnolotti filled with roasted butternut, cime di rapa, leek, mint, buffalo ricotta with burnt butter and sage

🖤 Hand-rolled cavatelli with Goulburn Valley pork sausage meat ragù slow-cooked with garlic, fennel, oregano, pinot grigio and Parmigiano Reggiano

- Secondi -
🖤 Slow-cooked rolled pork belly with lentil ragù, cime di rapa and salsa verde

🖤 Oven-baked Port Phillip Bay pink snapper with spinach, capers, mini peppers and tomato salsa

- Contorni -
🖤 Tiramisu della Nonna
🖤 Flourless chocolate cake with crème fraîche

📍 Heidelberg 3084
📞 03 9459 9114
📅 Sunday 10 May | Lunch & Dinner | $110pp, four-course sharing menu
📖Book now via the link in bio.

A few things to know before you book: no à la carte menu available on the day. Children six and older are welcome; we’re unable to accommodate infants or children under six, and no highchairs, pram space or children’s menu is available.

24/04/2026

Last night was something special. 🖤🍷

A room full of people, incredible produce, stories that got better as the night went on - and yes, I’m sure there are a few sore heads out there today.

Our Yumbah X Brackenwood Wine Dinner was a true coming together of land and sea. The kind of night that reminds us why we do this and a reflection of David’s passion for the industry, our team’s dedication to the craft (front and back of house), and the stunning produce Victoria and Australia has to offer.

To our producers - , , , and - thank you. Without you, none of this would be possible. The care, the quality, the respect for place - it’s everything.

A massive thank you to Damon Nagel for travelling all the way from South Australia to present with us - a true biodynamic muse - and to for putting up with Damon and David’s shenanigans. And to Mark and , for representing the very best of Australian seafood.

It’s not often we have a food producer presenting at our wine dinners, so having Mark and Louie in the room was something special. And credit to our guests - some of those questions almost stumped our seafood experts.

To our staff - front and back of house - a massive shout out. Your efforts never go unnoticed. From the floor to the pass, and to our hero kitchenhand Hassan, nights like this simply don’t happen without you.

And to our guests and regulars - where would Little Black Pig be without you? You bring the energy, the curiosity, the willingness to lean in. You make the room what it is.

At the heart of it all is ’s cooking, shaped by his time with Nonna Clara, his muse - the one who trained him to be the chef he is today. Simple, produce-led cucina povera, done with care.

From the kitchen to the vineyard to the ocean - thank you for making nights like last night possible.

We’ll do it all again soon. 🖤

Next up in our 2026 lineup? wine dinner with winemaker Paul Bridgeman.

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations link in bio

23/04/2026

From the archive.

Burrata con melanzane - That’s Amore burrata plated with roasted eggplant, leek, sweet raisins, guanciale and a crack of pepper.

This one was on the menu back in March. Our menus change fortnightly, so dishes like this come and go, but That’s Amore’s burrata is always close by.

One of Melbourne’s great producers, and one of ours. That's Amore Cheese

📍 Heidelberg 3084
📞 03 9459 9114
📖 www.littleblackpigandsons.com

Address

48 Burgundy Street, Heidelberg
Melbourne, VIC
3084

Opening Hours

Wednesday	6pm - 10pm
Thursday	12pm - 3pm
	6pm - 10pm
Friday	12pm - 3pm
	6pm - 11pm
Saturday	12pm - 3pm
	6pm - 11pm
Sunday	12pm - 3pm

Telephone

+61394599114

Website

http://linktr.ee/littleblackpigandsons, http://littleblackpigandsons.com/

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