The Pink Pig Wine Bar, Adelaide
Starters include seafood mainstays of garlic prawns and the good old prawn cocktail with prerequisite shredded iceberg lettuce and cocktail sauce. Not surprisingly, the specialty 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 chili 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.
Lunch Monday to Friday 12pm to 2:30pm
Dinner Seven days per week from 5:30pm to late
Open for Jazz every Friday night from 10:30pm to 2am
Open for drinks in the Lounge every Sat night from 10:30pm to 2am