You can practically hear the crackle from here.
Adrian Richardson’s Suckling Pig Feast is returning to Melbourne Food & Wine Festival for another round of crispy-skinned, pork-fuelled celebrations.
The beloved chef and Bouvier Bar & Grill owner has turned his annual suckling pig feast into one of the festival’s most anticipated fixtures, drawing crowds eager for Richardson’s signature combination of serious cooking and not-so-serious vibes. This year’s edition runs across three days in March, with four separate sittings available for those wanting to get amongst it.
Adrian Richardson’s Suckling Pig Feast
- 20-22 March
- Bouvier Bar & Grill, 159 Lygon St, Brunswick East
- Tickets $159 (includes food with matching beverages)
- melbournefoodandwine.com.au
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The menu centres on what Richardson does best: a showstopping whole suckling pig with that impossibly crisp skin, surrounded by a supporting cast of pork-focused dishes. Victorian wines in every colour accompany the feast, and knowing Richardson’s reputation, expect a healthy dose of mischief thrown in alongside the matching drops.
Four sessions are available across the weekend: Friday evening from 7pm, Saturday lunch and dinner, and a Sunday lunch finale. Tickets cover the full feast experience with matched wines included in the price.
The venue offers wheelchair accessibility with downstairs seating available on request, and the kitchen can accommodate dairy-free, low-gluten and nut allergy requirements. Melbourne Food & Wine Festival runs from 20 to 29 March, with Richardson’s feast kicking off proceedings on opening night.
For more information, head here.
