Swine and Co, Sydney CBD. “ It’s all about cooking with simple and honest ingredients, just how nature intended,” says Head Chef Robert Taylor. The star dish is the suckling pig, a whole Macleay Valley pig rotating in full view just inside the open kitchen. Crisp pig’s tail is served with pickled shiitake mushrooms, red grapes and pine puree, spiced fried lamb brains and an option to add marrow straight from the bone as a condiment to your favourite cut.