The Black Footed Pig

Without doubt in my dotage the service we gat was disastrous.
As a 2 time visitor and former reviewer, as a group of 10 we were devastated.
Booking time was supposed to be 6pm. Unfortunately there was a mix up and we were assured that despite that we could be accommodated on the outer table which was set for 10. When we did arrive it was set for 8. Fail. Everyone was hungry and water and some small bits of bread and oil /​balsamic were served. (Comp.) Great start. Orders of beverages were quickly taken. Food was then ordered and from there is was a debacle. Entrees were placed in front of people and they were told «that’s what you ordered» Wrong. There were so many stuff ups. Orders were supplied that weren’t ordered and despite the reputation for great service it was a debacle. The table talk was negative about what had transpired because clearly they were out of control. It seems that the table talk was perceived as being directed at the staff it never was and from there the Head Chef got involved. Making accusations that were never true. As a group of 10 we left, paid our bill and went where the service and staff actually knew what they were doing. There is far more to this than I have posted but I won’t go into that.
Rest assured having spoken to the owners previously about what we wanted to experience on our night it was never delivered. The menu has changed and is now poor. If you wish to explore the true Black Footed Pig (ie. Jamon) in a bland small Croquette this is the place to be.
Jamon is a delight and unfortunately from the menu they had and what now exists, you will never see the Black Footed Pig in it’s true form.

I am grinning like the Cheshire Cat that I managed to find this place all by myself on a recent sojourn to Hobarticus. So I might have taken the wrong turn at Albuquerque and the entrance may have been cunningly disguised as a building site, but there was something shiny in that front Window that told my spidey senses further investigation was required.
Wandered back down around 6pm, with mag tucked under arm, fortunate enough to jag the last table. The shiny things are attractive to others, too.
Over the next 90 minutes I ordered a few of the dishes and chose a wine from the decent selection. I must say the fried chicken was probably the most delicious fried thing I’ve ever tasted and I was reluctant to send the first round back due to it being undercooked. Small oversight and no fuss or cat’s bum face when I quietly showed it to the pleasant waitress for assessment. It was replaced swiftly and a glass of wine presented on the house as compensation. Sweet!
Little frills such as carved leather logo menus, linen tableware, beautiful crockery and snazzy glassware suited the presentation of the staff and clientele, all of whom seemed to have made a decent effort on dress and presentation.
It’s not posh. It is cosy. Service was impeccable and selection of plates and beverages a delightful mix. Old fashioned Tassie charm infused in to a slick yet intimate small bar is a winning combination.

While service was a little green, there food here is remarkable. We ordered small plates to begin with and ended up getting two of the larger plates as well. Great presentation, flavours and contrasts.
The wine list is short, the cocktail list longer which suited us fine.
Leave room for dessert, it’s worth it. This place only opened in October 2015, and it still has that new restaurant smell