
Lunch Menu
From 11:30
Snacks & Starters
Buffalo Wings (Spicy)
Our wings are brined overnight before getting a session out on the smoker. Then, they’re fried and slathered our fiery, homemade buffalo sauce. Served with homemade blue cheese dip.
$23
Carolina Gold Wings
For something a bit different, our awesome wings get a dunk in Carolina gold BBQ sauce. Served with a flavourful coriander + yoghurt dipping sauce.
$23
Triple Cooked, Smoked Chips
We make our chips from scratch and in-house. After they’re peeled, cut and, boiled, they get a session out on the smoker. Finally, they’re fried to order until crispy and delicious. Served with our homemade BBQ sauce.
$9
Livermush Tostada
Crispy livermush topped with smoked sour cream and spring onions, served on a bed of ‘kilt lettuce, and a crunchy tortilla. Finished with a slightly spicy, soy-cured egg yolk.
$28
Jalapeno Mac & Cheese
Ultra-melty cheese with pasta and a bit of a kick. The perfect comfort food.
$20
Yardbird Sampler
Chicken fried livers & gizzards with a trio of dipping sauces.
$20
Smoked Gazpacho
A classic, chilled tomato soup with a smoked twist. Topped with rye croutons and a punchy chimichurri.
$23
Handheld Stuff
Reuben
Slices of homemade brisket pastrami, topped with homemade sauerkraut, Swiss cheese and Russian dressing. Sandwiched between dark seeded rye and toasted till delicious.
$33
The Burger
300 grams (2/3 lb) of ground fresh today beefy goodness is lightly smoked and precision cooked to medium rare (no exceptions). Then it’s seared in tallow that we render in-house and served up on a homemade bun with our signature BBQ sauce, cheese, onions, pickles, American mustard, and an irresponsible amount of mayo. These run out fast!
$35
Southern Fried Chicken Burger
Smoke-brined, Southern fried chicken thigh served on a bed of kimchi slaw. Topped with gherkins and served on a toasted, homemade bun. LIKE SPICE? ASK FOR ‘NASHVILLE’ STYLE
$28
Cubano
Layers of smoked pork, thinly sliced ham, Swiss cheese and gherkins with American mustard and a bit of our homemade BBQ sauce. Toasted up on our super-traditional Pan Cubano.
$33
Plated Stuff
Pork Chop
A big ‘ol 700 gram, thick-cut pork chop with a subtle hint of smoke. precision-cooked and pan fried. Comes with a serve of our signature chips, and a side salad dressed with our take on a fermented plum & peach mostarda vinaigrette.
$55
Caesar Salad
A classic, with a little bit extra. Crispy lettuce tossed with our homemade, zesty + slightly spicy anchovy dressing, a scattering of crunchy croutons, pan-fried bacon, hard-boiled egg and smoked chicken. Finally, we top it off with some pickled jalapeno and a deviled egg, just for fun.
$0
Kids (Under 14)
(All Day) Waffles
Half serve of waffles topped with berries & maple syrup with a side of vanilla ice cream.
$16
(Lunch Only) Fried Chicken + Chips
Single serve of boneless fried chicken thigh with a side of chips
$16
(Lunch Only) Ham & Cheese Toastie + Chips
Ham & Swiss on Cuban bread toasted and served with a side of chips
$16
Desserts
Apple Impossible Pie
A homestyle apple, custard and coconut pie served with cream and berries.
$12
Chocolate Espresso Chess Pie
This ginger snap pie crust is filled with a gooey dark chocolate filling with a hint of espresso, served with sour cream and seasonal berries.
$12
Georgia Peanut Pie
Think pecan pie, but with salty peanuts. Topped with smoked and whipped bourbon cream
$12
Cheat Day Waffles
Freshly made waffles topped with caramelized apples, ice cream and a burnt butter maple peanut brittle. Finished with fresh fruit and a smoked native thyme + red wine syrup
$28
What's a Grit?
A glossary of Southern stuff that you might find in our menus and such
1 / Biscuits
Like scones, but better. A good buttermilk biscuit is a buttery, flaky, marvelous thing. Ours are made fresh daily, as they should be.
2 / Grits
Grits are like a white-corn polenta. We grind ours in-house, so they’re a bit on the coarse side when compared to the mass produced, instant stuff. They can be sweet or savory, depending on your taste. Really though, a bit of salt, pepper and butter is all you need.
3 / Kilt Lettuce
AKA “Killed” lettuce. At its most basic, it’s shredded lettuce tossed through hot bacon grease and a bit of vinegar. Every cook has their own recipe though. We reckon ours is pretty good.
4 / Livermush
A hyper-regional and utterly delicious staple originating from Western North Carolina. Think of it as poor man’s foie gras… So maybe ‘faux’ gras is more apt. A combination of pork liver, pork shoulder and herbs + spices cooked up and formed into a loaf. Typically served in slices and pan fried. This is taken very seriously in NC, to the point that by law livermush must be at least 30% liver. Ours is rich, earthy and just a bit spicy.
5 / Sausage Gravy
When we’re talking breakfast, or pizza toppings, ‘sausage’ is a slightly spicy concoction of pork mince, fennel seeds and some other bits and pieces. The ‘gravy’ part is sausage that we fry up and turn into a milk-based gravy. "Biscuits and Gravy" is a classic, stick to your ribs combination.