Nicholas Hill
Nicholas Hill is the acclaimed chef behind Sydney's Porcine bistro, renowned for its innovative 'whole beast' cooking approach that emphasizes sustainability and flavor. With a commitment to high-quality ingredients and a passion for culinary excellence, Hill has made a significant mark on the Sydney dining scene. Recently, he has partnered with P&V Merchants to open L’Avant Cave, a new wine bar that showcases his culinary philosophy while offering a menu inspired by French wine bars.
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Nicholas Hill is the chef at Porcine, known for its 'whole beast' approach to cooking meat.
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