Bark & Brisket Stack
Cider soaked pork shoulder, rubbed with our blend of spices and smoked for up to 14 hours until it falls apart. It’s heaped on a toasted brioche bun with a red citrus ‘slaw, gooey Swiss cheese, and topped with our honey & bourbon BBQ sauce.
A Kansas City speciality with a Bark & Brisket twist. Melt in your mouth, tender, treacle-glazed skewered cubes of beef from the thickest part of the brisket. Perfect for dipping in our range of BBQ sauces.
‘Rig’ & Cheese
Our take on mac ‘n ‘cheese, but bigger, bolder & better. We use larger rigatoni pasta tubes to hold more of our fabulous Gruyere, Cheddar and double cream sauce and top it off with a Cheddar and parsley crust.
Cannellini beans in our rich, smoky BBQ sauce with tomatoes and spices.
with a delicate BBQ flavour.
Smoked Pork Scratchings
We remove the skin from the pork shoulder before it’s cooked, but it’s just too good to waste! Dried, salted, smoked & baked to create light and crunchy scratchings
Vegan Louisiana Gumbo
A taste of New Orleans. Sweet potato, okra, peppers, chickpeas and beans in a rich yet tangy chipotle sauce. Served with a chunky wedge of vegan bread.
Cubes of delicious homemade chunky chocolate brownie & fully-loaded rocky road
None of our dishes contain nuts, but they have been prepared in a kitchen where nuts may be present.