- Starts : January 1st, 1970
Barbeque Life: Smoke and Barrel, the Texas-inspired smokehouse by chefs Aaron Rhodes and Chris Grare, has debuted a new a la carte menu featuring elevated classics and decadent signatures, all of which are designed to be enjoyed sharing style. New flavor-packed starters include the East-meets West Smoked Bone Marrow with onion marmalade, mushrooms, and sourdough bread; and a rich Smoked Chicken Pot Pie laced with new potato, puff pastry, and smoked truffle sauce. For mains, guests can dig into the sumptuously tender St Louis Spare Ribs, which come marinated in a mustard and jalapeño “slather” and signature spice rub, and classics like Pastrami and Brisket. Pair with sides like the New Orleans Slaw and Fried Okra in Alabama White Sauce—and perhaps a cheeky cocktail like the Smoke and Barrel Sour—for best effect. Still got some space? Treat yourself to the Soft Serve with bananas, rum caramel and walnut crumble, or perhaps the Smoke & S’More, an upscale take on the campfire classic.
When? The new a la carte menu at Smoke and Barrel is available now.
Where? 32 Wyndham Street, Central
How much? Varies
How to book? Call 2866-2120 or book online.
Looking for more to do? See what else is happening in Hong Kong.
Written by The Loop HK for Smoke & Barrel.