brisket bun, pickled red chilli

‘the dish that built the restaurant’. quite literally. starting out as humble street feast traders [2013], we introduced the brisket bun when we started catering to music festivals in 2014. it soon became the dish we were celebrated for and it quite literally financed the opening of sclater street.

super simple. it defines the ‘sum of its parts’. we toast a light milk bun to soften it, brush with house barbecue sauce on the bottom half and brush with beef dripping on the top half. the bun is filled with 100-120g of slow smoked beef brisket and garnished with a sweet / spicy picked red chilli, adding both texture and sweet, sharp, spicy zing.

a bun, barbecue sauce, brisket, pickled red chilli. the dish that defines the restaurant. it’s the sum of it’s parts. David still thinks it’s the most accomplished, best balanced dish on the menu.

house barbecue: onion, garlic, cider vinegar, apple juice, sugar, cumin, chilli, pepper, ketchup.  

pickled red chillies; cider vinegar, sugar, salt.

allergens | gluten, egg, dairy, mustard, nuts [m/c], peanuts [m/c], sesame [m/c], soya, sulphites.