Good smoke. Great cuts.

12-hour oak-smoked New Zealand reserve brisket, marble score 4–5. Full-length, grain-fed.

Smoked brisket, chopped and mixed with our house dry rub, beef tallow and grated mozzarella.

7-hour oak-smoked beef short ribs, also known as Dino ribs or mid-plate ribs. Full-length, grain-fed, marble score 6–7. Minimum order 300g.

8-hour smoked ox cheeks.

High in collagen and rich in short muscle fibres, smoked for around 7 hours.

Full-blood Wagyu, marble score 9+, rib cap candies.

Reverse-seared bavette, also known as flap or skirt steak.

Argentine Black Label sirloin, bone-in, pre-smoked and seared to order. Minimum order 300g.

Lamb breast ribs, high in polyunsaturated fats and healthy omega-3 intramuscular fats. The Wagyu of lamb.

Boneless, skin-on chicken leg, marinated in jerk seasoning and smoked for 2 hours.

Homemade sausages, Central Texas-style, oak-smoked for 1 hour.

5-hour smoked celeriac, served sliced. The perfect vegan alternative to steak.