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Restaurant

The Golden Pig Restaurant and Cooking School

38 Ross St, Newstead QLD 4006, Australia

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Find The Golden Pig Restaurant and Cooking School

38 Ross St, Newstead QLD 4006, Australia

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+61 7 3666 0884
HoursMonday: Closed Tuesday: Closed Wednesday: 5:00 – 9:00 PM Thursday: 5:00 – 9:00 PM Friday: 12:00 – 9:00 PM Saturday: 12:00 – 9:00 PM Sunday: Closed

*Opening hours may differ during holidays.

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About The Golden Pig Restaurant and Cooking School

Set inside an airy Newstead warehouse, this dual-concept powerhouse pairs hands-on culinary workshops with bold Pan-Asian banquets. Diners settle into spaced tables for courses that drop straight from the pass—seared scallops in miso butter, agedashi eggplant, and crisp Korean fried chicken. Tables can seamlessly run standard and vegetarian banquet menus side by side without compromise, capped off with a miso caramel espresso martini.

  • Hands-On Cooking School: Professional chefs run interactive masterclasses in an open commercial kitchen, from whole-pig butchery to dumpling making, finished over shared wine.
  • Split Dietary Banquets: Groups can mix standard and vegetarian set menus simultaneously at the same table without compromising individual courses.
  • Thursday BYO Wine Nights: Midweek dinners feature an open bring-your-own wine policy on Thursday evenings for a $15 corkage fee per bottle.
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What's On at The Golden Pig Restaurant and Cooking School

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Choose The Golden Pig

Why diners and home chefs choose The Golden Pig for Asian fusion feasts and commercial kitchen masterclasses

  • Commercial-Grade Cooking Masterclasses

    Katrina and guest chefs lead hands-on masterclasses where participants butchering whole cuts or rolling bao gain practical techniques in a fully equipped commercial kitchen before dining on their own creations.

    It was also great to get hands-on experience in a commercial kitchen and see how everything is organised, along with the chance to use professional-grade equipment.

    Nicholas Smith

  • Interactive Social Culinary Sessions

    The interactive cooking format blends teaching with shared hospitality, welcoming both solo cooks and duos to team up, sample curated wines, and dine communally with fellow food enthusiasts.

    not only is it a great way to learn new styles and techniques but also to meet some like minded, food lovers to share a meal with.

    John OBrien

  • Flexible Banquet Menu Customization

    Unlike strict all-or-nothing banquet operations, tables can concurrently order standard and vegetarian banquet menus so dietary requirements never split the dining group.

    Allowing a vegetarian to order and be part of a banquet is rare and so appreciated.

    Craig Mathew

  • Thursday BYO Cellar Dining

    On Thursday evenings, diners can bring their own personal cellar bottles to pair with multi-course banquet dining for a nominal corkage fee of $15.

    We often come on a Thursday when they allow BYO at $15 per bottle.

    Christine Andrews

  • Fulfilled Culinary Delight

    Guests dining from banquets, degustation menus, and cooking classes leave thoroughly satisfied by generous portion sizes and expertly balanced Asian fusion courses.

    I walked out with sore cheeks from smiling so much—it was that good.

    Donatella Yamamma

  • Reassuring Dietary Attentiveness

    Servers take extra care to explain ingredients and verify safety beforehand, providing robust gluten-free and celiac options without compromising on depth of flavour.

    A guest at our table had dietary requirements and they briefed us on all dishes beforehand. The service was outstanding and they went above and beyond to ensure we had a 10/10 dining experience.

    Ivy Adams

Signature savory dishes celebrated across our dining room and masterclasses

  • Miso Butter Scallops

    the miso butter scallops

    Gerard W

  • Sweet and Spicy Korean Fried Chicken

    Sweet and spicy Korean fried chicken

    Liz D’Angelo Mira

  • Agedashi Eggplant with Dashi Broth

    Agedashi eggplant with dashi broth

    Liz D’Angelo Mira

  • Cold-Smoked Salmon and Beetroot Salad

    The standout favorite by far was the cold-smoked salmon and beetroot salad.

    Ben Parker

Other favorites

Signature sweet courses and specialty drinks to complete your dining experience

  • Miso Caramel Panna Cotta

    the miso caramel panna cotta

    Gerard W

  • Miso Caramel Espresso Martini

    the miso caramel espresso martini was a stand out drink!

    B T

  • Thai Basil Granita, Coconut Crunch Panacota

    Thai basil granita, coconut crunch Panacota

    Liz D’Angelo Mira

  • Baclava

    Our desert, Baclava, was taken home in a doggy bag by most

    John OBrien

Beyond the menu

Thoughtful hospitality touches and distinctive experiences that elevate dining and masterclasses at The Golden Pig.

  • Direct Masterclasses with Owner & Head Chefs

    During masterclasses, participants receive hands-on instruction and demonstrations from owner and head chef Katrina alongside guest specialists, working with professional-grade equipment in an open commercial kitchen.

  • Individual Vegetarian Banquet Flexibility

    Unlike standard banquet policies that enforce identical set menus across the entire party, the kitchen readily permits split ordering such as preparing one vegetarian banquet alongside standard banquets for the table.

  • Attentive Dietary Briefings & Celiac Accommodations

    Staff take time to explain each dish beforehand and walk guests through dedicated celiac, gluten-free, and dietary preparations so everyone can dine together worry-free.

  • Thursday BYO Wine Evenings

    Diners can bring their own wine on Thursday nights with a set $15 corkage fee per bottle, pairing personal cellared bottles with the venue's multi-course banquet menus.

Before you head over

Practical advice on reservations, dietary banquet options, and dining pace

  • Take Advantage of Thursday BYO

    Book ahead if you want to bring your own wine on Thursday evenings, when the venue accommodates BYO wine for a $15 per bottle corkage fee.

  • Order Split Banquet Menus for Vegetarians

    Groups with mixed preferences do not have to settle on a single banquet; the kitchen accommodates individual vegetarian banquets alongside standard meat menus.

  • Expect Staggered Course Timing

    Dishes are served fresh from the kitchen as they are prepared rather than in strict traditional entrée and main courses, so prepare for an informal, shared dining rhythm.

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