Unfortunately, Cheesecake Boy couldn't get my birthday off this year, so I decided to go to work too. Luckily, I was working in Surry Hills and Cheesecake Boy was able to finish work early and pick me up, so off we went to queue up at Porteno. I had been salivating over the suckling pig for a while, so Cheesecake Boy thought this was the best place my dinner on my special day.
We arrived at 5.45pm and people were queuing up on a Wednesday night already before us, but as long as we got a serving of the suckling pig, I was going to be a happy girl that night.
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| Love the decor of this place |
Cheesecake Boy is obsessed with olives and we have to order them every time he sees them on a menu. I am not an olive fiend, so to me they are just olives but Cheesecake Boy devoured these.
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| Marinated olives |
Pate is a different story though, I love this stuff especially when its as good as this one, definitely one of the better pates I've had in a while. Cheesecake Boy, on the other hand doesn't understand my liking for pate though, he generally thinks pate has a funny aftertaste, but he still gives it a go.
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| House baked bread with olive oil and pork pate |
The sauce and salsa go really nicely with the suckling pig and really gives the pork a lift. Cheesecake Boy is smearing the green sauce all over his bread instead of the pate. The sauce is was very garlicky, just right up Cheesecake Boy's alley and we both prefer this to the salsa.
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| The salsa and other sauce for the suckling pig |
The cider went down easily as it was beautifully sweet, and my cocktail came with one of those hybrid spoon straws, so I could slurp my cocktail and scoop out the real stone fruit pieces inside.
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| Sidra escancidor (cider) |
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| Fruit cobbler |
The pastry on these were flaky, I loved the ricotta one more, not as keen on the beef but it was still nice. However, being the boy that Cheesecake Boy is, he preferred the beef.
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| Beef and broccoli and ricotta empanada |
