Make tracks for Burn City Pop-Up while it sizzles in spring
[Sponsored] Want to experience a slice of real deal Southern American barbecue? Then you're going to want to head down to Burn City Pop-Up at Grand Hyatt Melbourne to enjoy their signature smoked meats.
Here, an in-house smoker renders brisket, lamb and pork into soft, slow-cooked goodness. The meat maestros behind the wood smokers (Steve Kimonides and Raphael Guthrie along with Grand Hyatt Melbourne's Executive Chef Jason Camillo) have devised a barbecue menu that draws on traditional Southern American smoking techniques, while infusing with some Melbourne style.
Order up the likes of free range baby back pork ribs with chipotle glaze; smoked duck served two ways with plum glaze and charred spring onions; smoked lamb rump with pickled cucumber; wood-fired cauliflower with almond cream and toasted; or eight hour cooked Tasmanian beef short rib with chimichurri.
You can also get in for the smoked brisket burger lunch special. Tender beef comes served on a soft bun with rich, smoky barbecue sauce, mustard and pickles, making for a hot sandwich that's sure to be the highlight of your week. Best of all you can knock it back with a cold Sample Brew for just $22 buckeroos every Mon, Tue and Wed at lunch times.