Entering Libertine is like walking into a meeting with the French and Vietnamese heads of state formalising an alliance with one another to battle a war against bad food.

I decided to do my part for world peace, enter the firing line and become a foreign correspondent for the night. I came out of the battle unscathed, pleasantly tipsy and carrying a few extra rashers of bacon on my belly.

The food is unusual, creative and de-freaking-licious! After cleansing my piggy-palate with a passionfruit cocktail my trotters were working at full pace around the table tasting a variety of delightful dishes from the street food and sharing plate menus with my hungry herd.

The white flag was officially erected when I was soaking a perfectly baked French baguette in a lemongrass and coconut infused broth full of mussels. They won the war with their buttery five mushroom dumplings, salt and pepper tofu, efficiently friendly staff and decadent decor.

The bitter: despite the outside being as pretty as a pig you can feel isolated from the rest of the piggies inside.
The sweet: the more food I can taste the better – I love the idea of pigs sharing plates.
The damage: Moderate – cocktails, wine and food for four pigs cost about $225.

Oink Oink,
Truffle Pig

Libertine – No. 5, The Barracks. 61 Petrie Tce. Brisbane – www.libertine.net.au

Libertine on Urbanspoon