Originally appearing as a pop up restaurant in 2014, Piggy Food Co soon made a permanent home on the bustling North Fremantle strip. The small bar has a Southern Californian food offering, featuring the type of easy to eat comfort food that’s found right on the border of the US and Mexico. Here, it’s ok to make a piggy of yourself. Cutlery is optional, but napkins are absolutely essential!
Piggy Food Co is the epitome of Freo chill. We’re given a warm welcome and encouraged to sit wherever we like. We can grab a high table in the industrial-style bar adorned with unique piggy artworks. Or sit out in the beer garden, surrounded by green succulents and shaded with umbrellas. During the day we find a relaxing spot for a bite to eat with family and friends. By night it takes on more of a cosy small bar feel.
If you love craft beer, with a side of dude food – Piggy Food Co is the spot for you. There’s an ever changing draught selection of local, interstate and international beers from small independent breweries. Chef chooses a south west favourite, from Colonial Brewing Co. The “S’wine” list is short and sweet, though not without some interesting choices. I enjoy a glass of fruity Alkoomi SSB, also from Margaret River.
I order food at the bar, where the furniture has been made by multitalented co-owner and Head Chef Max Kordyl, with locally salvaged materials. The engaging, friendly staff are only too happy to have a chin-wag and offer us suggestions of the best menu picks. There’s even a special grilled cheese menu for those with the late night munchies, well after the kitchen has closed.
Pork is very much the star of the menu, with pork covered fries, pork burgers and pork tacos. The local produce driven menu offers other choices too. Everything is made in house, from scratch, with the exception of their burger buns and ice cream.
Saucy BBQ chicken wings ($10) are simply scrumptious. The tender wigs are served with a blue cheese sauce or creamy ranch dressing for dipping. If you’re feeling brave, add a kick to the wings with a generous squirt of hot sauce.
Nicely charred grilled mini corn on the cobs ($5) are delicious, tossed in a little smoked paprika and garlic.
Loaded “Hog Fries” ($14) are topped with plenty of pulled pork, cheese, salsa fresca, house BBQ sauce and a dollop of sour cream. These fries last a matter of minutes, we should have ordered two serves. The boys are such food-hogs! The topping isn’t gooey enough for my liking, I would have liked to see copious amounts of melted cheese smothering the meaty fries.
Chef couldn’t say no to the pork-tastic “Whole Hog” burger ($20). This soft ciabatta bun is jam packed full of flavours from a spiced chorizo patty, mouth-watering pulled pork, crispy bacon, cheese, slaw, salsa fresca, smoked chipotle mayo and house BBQ sauce. All that makes for a huge burger to try to fit it in your mouth! Chef only just manages to devour it all.
