pastrami, pickles, mustard + dill

our most labour intensive dish. brined for five days, we take the brisket cut and submerge in a sugar / salt brine spiked with coriander seeds, mustard seeds, black peppercorn, bay, clove and dried chilli flakes. after the five day brine, the cured brisket is then rubbed with dijon, coriander seed, salt and pepper before being smoked.

smoked from beginning to end [approx 12-15 hours], unlike conventional pastrami which is part smoked / part steamed, this allows the subtle oak flavour to shine through.

thinly sliced. served with dark sugar pickled cucumbers and dill mustard [a strong aioli with a punch of English mustard and fresh chipped dill].

allergens | mustard, sulphites, egg.