Barbecue masters Steve Kimonides and Raphael Guthrie of Burn City Smokers will be setting up shop at Smalls for four special dinners. Every Thursday night in April, Burn City Smokers will be showcasing smoked and slow-cooked meats to pair with wines and spirits chosen by Smalls sommelier Wiremu Andrews.
It's not all about chargrilled, smoked and roasted beef either (although all those things are pretty tasty). Expect combinations like chicken hearts grilled over red gum and served with an amber wine from Georgia, smoked spatchcock with a Mourvèdre from Central Victoria and a Cabernet Sauvignon by Fighting Gully Road with a delicious eight-hour smoked Cape Grim short rib. The matches won't all be wine either, the Smalls' crew will be fixing different tipples to match with each of the four courses throughout the month.
Bookings are essential, but there are no set seating times. Email thebigguy@smallsbar.com.au to book a dinner seating.