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Nose to Tail, Pork & Ale at Belleville for Good Food Month


HUMANITY LOVES PORK. PORK LOVES HUMANITY. As part of The Age’s ‘GOOD FOOD MONTH’, Belleville is taking a special moment to celebrate the best things in life: bacon, booze, and bacon (did we mention that earlier?). In partnership with The Age Good Food Month and Mornington Peninsula Breweries, BELLEVILLE presents ‘Nose to Tail, Pork & Ale’.


BELLEVILLE’s executive chefs will be carving up one swine for the event - and translating it into a five course menu. Each course will be matched with matching beer from Mornington Peninsula Breweries. Executive chef at Office of Public Works, Jarrod Moore (Cirque De Soliel, Southpaw & The B.East) and former Trunk Head Chef Sailesh ‘Slash’ Vala will leave no swine unturned - carving up all dishes from the one pig. From Sticky Pork Hock Donuts, Pork Crackling to Maple Bacon dessert- each course will feature a curiously different spin on pork as you know it.


COST? $90 per head, including five courses with matching booze.

WHEN? Saturday 14th November, 4PM arrival for a 5PM early dinner.

HOW DO I BOOK? Seats are limited. To secure your spot, send us a Facebook message - calls (03) 9663 4041 or email info(at)



Pulled Wasabi Pork Bao with Caramalised Nashi sauce and Pickled Raddish

Ménage au Swine: Pressed head, Cheek Croquette, Bacon Dashi

Sticky Pork Hock Donuts with Crackling and Px cream

Cherry Char-Siu Pigs Ears with Dehydrated Pineapple

Maple Bacon Ice-Cream with Candied Bacon, Waffle Cone