Combining the raw and refined in a building that is 104 years old, it embodies the spirit of a bootlegger brewery, coupled with that of a Southern American barbeque smokehouse, where guests can feast their eyes on beautiful, modern dishes that are prepared with pit smokers, fire pits, robata grills, and wood-fired ovens.
Food: slashed and stuffed with truffle mozzarella, soy-glazed mushrooms and salsa verde, fried with black salt and saffron mayo or smashed with garlic, truffle oil and horseradish- to name a few.
In addition to this, the in-house chef hand picks and prepares the best quality meat available to create hearty meals such as lamb poker with lemon garlic and oregano, rump Picanha, and pulled pork belly braised for 8 hours in the embers and ashes, spiced with ginger, orange marmalade glaze, mustard soy sauce, and served with crispy crackling.
Monday to Thursday 11:00 - 22:00
Friday to Sunday 11:00 - 23:00