Jean-Pierre, Black Sheep’s jubilant homage to the charming bistros of Paris, continues its full-hearted celebration of the French dining tradition with a two-night-only dinner in collaboration with celebrated Sydney-based French bistro, Porcine. On 18th and 19th May only, guests can indulge in this limited menu bringing forth intimate shared dining with flavours that taste like home.
Jean-Pierre, Black Sheep’s jubilant homage to the charming bistros of Paris, continues its full-hearted celebration of the French dining tradition with a two-night-only dinner in collaboration with celebrated Sydney-based French bistro, Porcine. On 18th and 19th May only, guests can indulge in this limited menu bringing forth intimate shared dining with flavours that taste like home.
The upcoming collaboration was born from a shared passion for French Bistro cuisine. Chef John Troupis of Jean-Pierre was wonderfully inspired by the neighbourhood eatery in the quiet Paddington suburb ran by Chef-Owner Nik Hill, with his simple yet flavourful pork-focused dishes that adhere to a nose-to-tail concept, underscored by classic French techniques. This shared passion was the beginning of many late nights, sharing, exploring, and taste-testing the limitless potential of French cuisine.
A culinary veteran of modern European cuisine, Chef Nik Hill, recognised with One Knife at Gourmet Traveller’s Best Chef Awards 2025, and Porcine being included on Paris’ prestigious La Liste for 2026, brings a global perspective to fine French cooking, working through previous stints at London’s three-Michelin-star The Ledbury and Sydney’s famed Sepia. Porcine is his latest, most personal expression, with visually stunning dishes that show love to familiar flavours and lesser-known staples.
At Jean-Pierre, where evenings are accompanied by lively chatter and the clinking of glasses, Chef John and Chef Nik present a two-night-only menu showcasing the heart-warming qualities of a neighbourhood French bistro with flavours of home. The five-course sharing menu balances dishes from both chefs, beginning with canapés, including savoury cheese puffs, Gougère au Saint-Nectaire, followed by fresh appetisers of Salade Gourmande, a simple harvest of frisée, girolles, and artichokes with hazelnuts and Yunnan ham, and Foie Gras Rôti folded with sweet Japanese peach and praline rose.
A show-stopping Bouillabaisse en Trois Services follows, promising ultimate decadence with a trio of sea-fresh catches: steamed fish with bouillabaisse sauce, lobster boudin with a saffron beurre blanc, and fruits de mer in a rich broth with rouille. Continue with a sensational Dodine de Pigeon carved tableside for a dramatic touch of evening theatrics and served with a bright Salade de Chicorées. For something different, Soufflé au Turbot, doused in a rich Champagne sauce, offers an irresistible taste of quintessential French flavours in this hearty favourite.
Leave room for the exquisite desserts on offer, from the citrus-forward Île Flottante, infused with satsuma mandarin and rosemary anglaise, to an indulgent Soufflé Glacé à la Chartreuse.
Throughout both evenings and beyond, special bar snacks will complement Jean-Pierre’s classic French-inspired cocktails. This includes the traditional French Chartreuse, a dome-shaped masterpiece with intricate layers of delectable fillings. For this joint creation, tuck into succulent layers of pistachio-infused Pâté en Croûte, Poulet de Bresse stuffed in cabbage, and pressed foie gras with artichokes in a stunning presentation of delectably refined flavours.
Jean-Pierre x Porcine is available for two nights only on 18th and 19th May at $988 per guest.
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For high-res imagery please click HERE
To book please visit: https://www.sevenrooms.com/experiences/jeanpierre/jean-pierre-x-porcine-4880595195576320
For more information, please contact COMPANION
Jacqueline@companioncommunications.com
Dominique@companioncommunications.com
Address
9 Bridges Street, Hong Kong
Opening Hours:
Hours: 6pm-Late
Bar: 530pm-Late / Terrace: 6pm-11pm
Open Monday to Sunday including public holidays
IG: @jeanpierrehongkong
About Jean-Pierre
Opened in 2025 on Bridges Street, Hong Kong, Jean-Pierre is a jubilant homage to the charming and decadent bistros of Paris. Each night at Jean-Pierre is a celebration of the art of living well, embracing a belief that meals should linger long after the candles burn low, wine tastes better when it is shared and the best conversations happen when no one is thinking about tomorrow.
About Black Sheep Restaurants
Founded in 2012 by Syed Asim Hussain, Black Sheep is Asia’s most compelling hospitality movement with over 50 restaurants built on connected storytelling and a deep love for the people, places, times and memories that inspired them. At the intersection of art, culture, innovation and hospitality, Black Sheep crafts narrative-driven experiences that have revolutionised the hospitality industry in Hong Kong, the city it calls home, and abroad.
A catalyst for the future of hospitality, Black Sheep is community-focused and committed to doing work with a social conscience that will make a positive impact on the world. By choosing to collaborate with others who dream big and by approaching their work with joy and optimism, Black Sheep crafts memories for the guests in the dining room and for those who are part of its journey and has woven itself into the fabric of hospitality’s future.
Black Sheep has time and time again established itself as a pioneer in the field of service, defining its own brand and rules of hospitality. Its collective work has received notable recognition from some of the world’s leading culinary awards, including MICHELIN Guide, Asia’s 50 Best and La Liste.