Latest Reviews
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A really lovely and high quality restaurant. The menu has excellent choices for tapas and raciones and also a good range of quality drinks. Our meals …
Tanya
The Black Footed Pig
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Bread to start. 2 types, both wonderful, with the most deliciously light, whipped (truffle?) butter. Fantastic tapas, attentive (but not overbearing) …
David Melbourne
The Black Footed Pig
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Great experience from start to finish. Wonderful friendly staff that were super efficient and the food and wine all delicious. Definitely recommend th…
PaulaB
The Black Footed Pig
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The Black Footed Pig is open for Bar. The Black Footed Pig serves Spanish and Tapas dishes. Incorrect or missing information? Make a report, or claim the restaurant if you own it!Details
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10 Reviews on “The Black Footed Pig”
Sorry guys. Misses the mark. Spanish? Don’t think so. Poor cookery skills with no understanding of Spanish food. More modern contemporary Australian. Not Spanish. And poorly done.Seafood over cooked. Limp flavours and under seasoned. Taste your food chef!Some accompanying components are bizarre and one in particular a sweet granola type crumble should be served as a breakfast, not with pork belly. If it didn’t cost $180 for two plus drinks you may have rated higher. Scored as it was.Staff and wine list were brilliant. A good positive there. We did tip the floor staff BTW.
Incredible food – well balanced and beautifully presented, amazing use of local produce. The staff were very friendly and extremely knowledgeable on all aspects of the food and drinks available. The Black Footed Pig was without a doubt one of my highlights of my trip to Hobart! Would highly recommend and will definitely return.
Great atmosphere. Dishes were proportionate and very tasty. Ordered 5 tapas dishes between two which was just the right amount. Staff were friendly and attentive . Would recommend this place.
We started our dinner from the time the restaurant opened for service, and had a wonderful time throughout the three hours chef’s menu dinner. There were a bit of impatience waiting in between the courses, but I couldn’t just devaluate the food because of that. Yes I’m a tapas lover and Spanish is my favourite. Most of the dishes are above average quality, and I strongly recommend the deep fried sardine, the marinated salmon, the quail, and the cauliflower is one of a kind (3-6). FYI the house bread are filled with green olives, absolutely tender and appetising (2). The mains are filling well, but the favour of these duck legs maybe too sweet and actually they tasted quite close to Chinese style red stewed duck, which we are familiar with. I have to say the texture of the duck is perfectly moisture and it goes well with the sides (quinoa, toasted almond slices, and pomegranate). And the other main dish is rich with cream and cheese, sorry I can’t name it as this is the first time I have this kind of pasta (flour mixed with blue cheese) and I really like it with local mushrooms (mushroom lover again), although it could be too heavy to some that don’t like creamy or cheesy stuff. Desserts are also outstanding, I love the Baklava with house made vanilla ice cream, I can’t stop thinking of the taste while typing its name. It’s very nice that the chef altered the dessert dishes according to our preference. And the chef’s menu is truly worth the price. You get to sit back and keep the chatting on with friends after six courses and have a coffee or tea could warm you up before heading out especially in this cold winter.
Food was good although service was slow. Expect to wait a long time for food service. Waiters were also too busy and seemed inattentive. Nice ambience and atmosphere.
Favourite restaurant in Hobart! I always make sure I visit each time I come home to Hobart. Great staff, friendly and helpful. They have a nice way of keeping a close eye on your needs. Can’t fault anything on the menu and believe me I’ve tried all the food .. more than once..
Great atmosphere, a fantastic local wine list , amazing food and attentive staff. A must when in Hobart, I will be returning on my next trip