Little Black Pig and Sons

Little Black Pig and Sons Italian Ristorante serving fortnightly, artisinal menus. Bread to ice-cream handmade in-house. Seasonal hand-cut pastas and rich proteins.

Congratulations team on another fabulous w**e dinner! The seventh in our 2026 W**e Dinner Series, this Willem Kurt w**e ...
25/09/2026

Congratulations team on another fabulous w**e dinner! The seventh in our 2026 W**e Dinner Series, this Willem Kurt w**e dinner felt incredibly special.

Thank you to W**emaker & Owner Daniel Balzer who bought his Beechworth charisma to Little Black Pig, and to Ian Reid of Felix Riley, without whom none of this would be possible.

Thank you to our incredible guests and suppliers for making this night what it was, and of course our amazing FOH & BOH teams for making our w**e dinners what they are.

Missed this w**e dinner? There’s still one left in our 2026 series:

🖤 Charles Melton W**es w**e dinner
🍷 with w**emaker Sophie Melton
🗓️ Thursday 29 October, 6.30pm
📖 reservations via link in bio

**edinner

Five w**es, five courses, one stretch of high country. This Thursday, Willem Kurt W**es come to the Little Black Pig tab...
17/09/2026

Five w**es, five courses, one stretch of high country. This Thursday, Willem Kurt W**es come to the Little Black Pig table, grown and bottled in the same hills that raised one half of our team, poured alongside a menu built to honour place, provenance, rolling hills and personal history.

Join Willem Kurt W**emaker & Owner Daniel Balzer as he takes us through five of his estate-grown w**es, and Little Black Pig owners David & Emilia Lakhi as they present a piece of their story on a plate: from north-east Victoria to north-east Melbourne and back again.

MENU
🖤 Kangaroo tartlets, truffle butter, Jerusalem artichoke | Willem Kurt Rosé 2024
🖤 Tuna crudo, roasted peppers, watermelon, green chilli | Willem Kurt Vermentino 2025
🖤 Duck cappelletti, porcini mushrooms | Willem Kurt Sangiovese
2025
🖤 Wagyu MB 5+ strip loin, cauliflower cream, bordelaise | Willem Kurt Shiraz 2023
🖤 Apple tarte tatin| Willem Kurt Chardonnay 2025

🗓️ Thursday 24 September
🕡 6.30pm start
💲 210pp prepaid
📞 03 9459 9114
📍 Heidelberg 3084
📖 Seats are limited: littleblackpigandsons.com

**edinner

We’ve made a few new friends over the last couple of months, so let’s reintroduce ourselves: we’re a family-run, chef-le...
05/09/2026

We’ve made a few new friends over the last couple of months, so let’s reintroduce ourselves: we’re a family-run, chef-led, independent restaurant in scenic Heidelberg.

Chef & owner Chef David Lakhi’s journey began at 12 in the farming heartland of Punjab when his father bought him a solar oven. He was later shaped profoundly by Nonna Clara, an Abruzzese immigrant who taught him to make pasta by hand and to cook instinctively through sight, smell, taste and touch.

Today, that philosophy runs through our kitchen: beautifully sourced produce, handmade pasta and food created from scratch, guided by seasonality, generosity and cooking that brings people together.

At Little Black Pig, we transform the humble traditions of cucina povera into something personal: Italian soul, Australian produce and a story that crosses continents.

We’re not part of a corporation or restaurant group - we’re a husband and wife team with four kids and a box full of ideas.

We love food, w**e and good times, and we would love to see you at Little Black Pig & Sons!

Happy Father’s Day! 🖤 x

Looking for a last minute Father’s Day booking? Due to some last minute cancellations, we have spots available.Treat Dad...
04/09/2026

Looking for a last minute Father’s Day booking? Due to some last minute cancellations, we have spots available.

Treat Dad to city dining in the ‘burbs at Little Black Pig & Sons with our $110pp four-course chef-selected sharing menu.

Expect slow-cooked rich proteins, handmade pastas, classic desserts and industry-leading service.

LUNCH
12:00 | 12:30
1:00 - SOLD OUT

DINNER
5:30 | 6:00 | 6:30

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations via link in bio

We did it! A massive thank you to Schwarz W**e Company and w**emaker Jason for joining us for our sixth w**e dinner in o...
28/08/2026

We did it! A massive thank you to Schwarz W**e Company and w**emaker Jason for joining us for our sixth w**e dinner in our 2026 W**e Dinner Series.

We were thrilled to bring together artisans Jason Schwarz & Chef David Lakhi. Their shared stories of provenance and restraint were a match made in heaven.

Thank you to our incredible guests, team and suppliers for bringing this all together. Felix Riley’s Ian Reid, thank you for bringing this night to life!

Salute!

Missed this w**e dinner? Here’s our 2026 lineup:
🍷 Willem Kurt w**e dinner | Thu 24 Sep
🍷 Charles Melton W**es w**e dinner | Thu 29 Oct

📍Heidelberg 3084
📞 03 9459 9114
📖 Link in bio

**edinner

Beechworth came to Heidelberg for our Puglia W**e Dinner. 🖤We welcomed Beechworth Bitters and Provenance Guest Chef Mich...
08/08/2026

Beechworth came to Heidelberg for our Puglia W**e Dinner. 🖤

We welcomed Beechworth Bitters and Provenance Guest Chef Michael Ryan to contribute his take on Chef David Lakhi's second course, bringing Beechworth Bitters with him to open and close the evening in true Beechworth style.

For Emilia, who grew up in Wodonga, having Michael and a little piece of north-east Victoria at Little Black Pig felt a lot like bringing home to Heidelberg.

Five courses. Shared values. Pugliese w**es and a taste of Beechworth.

Thank you Michael, our incredible team, suppliers and every guest who joined us.

Missed this W**e Dinner?
🖤 Schwarz W**e Co w**e dinner with W**emaker Jason Schwarz | Thu 27 Aug
🖤 Willem Kurt w**e dinner with W**emaker Daniel Balzer | Thu 24 Sep
🖤 Charles Melton w**e dinner with W**emaker Sophie Melton | Thu 29 Oct

**edinner

06/08/2026

Some days in this industry remind me just how far we’ve come.

Last week, we had the privilege of welcoming Thomas and Sheena from THOMAS + SHEENA | CHASING A PLATE into our kitchen.

I’ve admired what they do for years. They don’t just film food, they tell the stories behind it. The traditions, the people, the reasons we cook the way we do.

Spending the day talking about Punjab, Nonna Clara, cucina povera, handmade pasta and the philosophy behind our fortnightly menus was something I’ll never forget.

For a little restaurant tucked away in Heidelberg, being invited to share our story with an audience that loves food as much as we do is incredibly humbling.

A huge thank you to Thomas and Sheena for your generosity, curiosity and care. I can’t wait for everyone to see what you’ve created.

And to Turnip Media, thank you for always believing that our story is worth telling.

— David

A fresh look for the Florence Room. 🤎We’ve given our private dining room a new coat of terracotta, a colour inspired by ...
06/08/2026

A fresh look for the Florence Room. 🤎

We’ve given our private dining room a new coat of terracotta, a colour inspired by the sun-baked buildings, clay rooftops and warm hospitality of Italy.

Designed for intimate celebrations, corporate dinners and milestone occasions, the Florence Room offers a truly private dining experience, tucked away from the main restaurant while remaining unmistakably Little Black Pig.

Just another way we’re continuing to evolve the spaces where Melburnians gather around the table.

Planning a celebration, corporate dinner or special event? We’d love to host you.

📍 Heidelberg 3084
📞 03 9459 9114
📖 Private dining enquiries via the link in bio

has built a reputation for crafting expressive, minimal intervention w**es that speak honestly of the Adelaide Hills. A...
19/07/2026

has built a reputation for crafting expressive, minimal intervention w**es that speak honestly of the Adelaide Hills. At our Yumbah X Brackenwood W**e Dinner, owner and w**emaker Damon Nagel guided guests through five handcrafted w**es, each thoughtfully paired with exceptional Australian seafood.

The third course featured handmade agnolotti filled with sweet Mooloolaba king prawns and scallops, finished in a rich prawn head bisque. Paired with Brackenwood Gamay 2022, the w**e’s vibrant red fruit and bright acidity lifted the sweetness of the shellfish while complementing the bisque’s depth.

The fourth course showcased buttery Tasmanian blue-eye with braised leeks, Mount Martha mussels and a classic beurre blanc. Brackenwood Syrah 2022 brought savoury spice, elegance and structure.

A heartfelt thank you to Damon for sharing the Brackenwood story, and to producers and whose remarkable seafood made these dishes possible, and everyone involved in bringing Australia’s finest seafood from ocean to plate.

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations link in bio | Wed-Sat dinner | Thu, Fri, Sun lunch

Our inaugural W**e Dinner Series has brought together some of Australia’s and Italy’s most exciting w**emakers, importer...
18/07/2026

Our inaugural W**e Dinner Series has brought together some of Australia’s and Italy’s most exciting w**emakers, importers, growers and producers for a collection of one-night-only dining experiences.

Now more than halfway through the series, every dinner has sold out. Keep an eye on our page - there’s still more to come!

When Sebastian Pasinetti from Sitchu sat down with me, I thought we were talking about the restaurant. What he wrote was...
20/06/2026

When Sebastian Pasinetti from Sitchu sat down with me, I thought we were talking about the restaurant. What he wrote was so much more than that.

I’m still sitting with how this piece made me feel. So here it is, a genuine, heartfelt thank you to Sebastian and the whole team at .melbourne. I couldn’t have wished for a more thoughtful, articulate person to write my story. You took my words and turned them into something I didn’t know how to put into a story myself.

Thank you for honouring Nonna Clara the way I felt her, growing up in her kitchen, learning that food was never about expensive ingredients or clever technique - it was about flavour, tradition and care. You captured that. You captured her.

This restaurant is what it is because of our guests, our staff and our suppliers, but it’s also because of people like you, who take the time to generously tell our story for us. Honestly, this article is a turning point for Little Black Pig & Sons.

And to , none of this happens without you. You took what we thought was a short story and helped turn it into an incredible novel. Thank you for helping us find our voice and tell this story properly. We couldn’t have done it without you.
Sometimes it takes an outsider to dig through your life and show you that the nuggets you thought were s**t are actually gold.

Swipe through for some of my favourite lines from the piece, and the full story is linked in bio. 🖤

— David Lakhi
Chef & Owner, Little Black Pig & Sons

📸

✍️ — .melbourne

🤝 & Naturally Social

Some dishes are easy. This one wasn’t.The second course of our third w**e dinner in our inaugural 2026 series - Yumbah X...
12/06/2026

Some dishes are easy. This one wasn’t.

The second course of our third w**e dinner in our inaugural 2026 series - Yumbah X Brackenwood - was Portland Bay greenlip abalone, ‘nduja, fennel and pear jam, tarragon, paired with Skinny White 2021, showing marmalade, citrus rind, thyme and textured tannins.

Greenlip abalone isn’t forgiving. It takes a steady hand, total focus and a willingness to get a few cuts along the way. prepared every piece, slicing it carpaccio-style to preserve its natural sweetness and that gentle ocean salinity. More than a few nicks to the fingers later, plated with a fennel and pear jam for brightness and a whisper of aniseed, ‘nduja for warmth and tarragon to finish.

Not just another course on a w**e dinner menu. A labour of love.

This dinner was extra special. We had Mark and presenting every ingredient from and , taking our guests through each course and representing the very best of Australian seafood.

A huge thank you to w**emaker and Brackenwood owner Damon Nagel, a true biodynamic muse, and to for bringing Damon and Chef David together for this collaboration. Thanks also to for MC’ing, and to our incredible staff, suppliers and guests for making the night come alive. 🍷
More moments from this dinner soon. 🖤

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations link in bio

**edinner

Looking back at one of the dishes that defined our W**e Dinner.Chestnut agnolotti. Hand-rolled. Filled with lamb braise...
10/06/2026

Looking back at one of the dishes that defined our W**e Dinner.

Chestnut agnolotti. Hand-rolled. Filled with lamb braised for 12-hours alongside porcini mushrooms - ingredients that have told the same story for centuries: cook what the land gives you.

Chestnuts and porcini sit at the heart of cucina povera. Humble ingredients gathered, grown and preserved through the seasons, transformed through patience rather than extravagance.

But this philosophy didn’t begin in Italy for us.

’s culinary roots span Punjab farms and Italian kitchens. And what he found in Italian kitchens wasn’t foreign; it was familiar. That same instinct he grew up with in rural Punjab was a staple in cucina povera: eat from the land, use what’s available and honour the ingredient.

Two cultures 🫱🏽‍🫲🏻 one philosophy.

The dish was finished with generous shavings of 36-month aged Parmigiano Reggiano, and poured alongside Levantine Hill Pinot Noir 2023 - a Yarra Valley cool-climate Pinot showing red cherry, plum and rhubarb.

More from this dinner soon.

📍 Heidelberg 3084
📞 03 9459 9114
📖 Reservations via link in bio

Address

48 Burgundy Street, Heidelberg
Melbourne, VIC
3084

Opening Hours

Wednesday 6pm - 10pm
Thursday 12pm - 3pm
6pm - 10pm
Friday 12pm - 3pm
6pm - 11pm
Saturday 12pm - 3pm
6pm - 11pm
Sunday 12pm - 3pm

Telephone

+61394599114

Website

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