Texas-style barbecue hits Melbourne
Popular Melbourne barbecue team Bluebonnet have found a permanent home in Brunswick East, following years of short-term pop-ups and temporary leases.
The original team – pitmaster Chris Terlikar, bar manager Nate White and sous chef Eric Baird – have reunited to open the new venue, which will serve their signature low ‘n’ slow barbecued meats, alongside an extensive cocktail list.
The Bluebonnet menu celebrates Texas-style barbecue, where the only ingredients added to the meat are salt, pepper and smoke. Customers can choose from beef brisket, pork ribs, pulled pork. porter-braised beef cheeks, lamb ribs and tomahawk steaks .
To accompany the smoked meats, a range of sides will be on offer including black garlic cornbread, fried green tomatoes with whipped goat’s fetta and brussels sprouts. A separate bar menu will also be available for the late-night crowd.
The cocktail selection will be divided into three sections: lighter signature cocktails to balance out the meaty menu, stalwart classics, and a rotating roster of seasonal-produce-driven cocktails.
The venue has been designed by the Bluebonnet team in collaboration with 4×2 Builders, which will take on a rustic look to suit the barbecue dining style. The space also features a semi-private dining room, while counter-top seating will give diners a front row seat to all the action of the kitchen.
Bluebonnet will officially open on 27 August.