UNIQUE SUNDAY BRUNCH!

Finger-licking good… every Sunday from 12:00 to 14:30 for €44.50 per person.
(vegetarian options available upon request)

Please mention when booking: ‘Brunch Tray’.

PLANK 1: STARTERS

  • Pulled Beef Tostada: Crispy Taco with oak-smoked pulled beef. Lightly spicy smoked sriracha BBQ sauce, smoked onion compote, pickle relish, cheddar, sour cream, and guacamole.

  • Blini with home smoked salmon & sour cream: Lemon and soft smoked herring caviar.

  • Smoked Oriental Chicken Pitas: Slow-smoked oriental-rubbed chicken (smoked for 6 hours over apple and beech wood) served in small pita breads. Comes with 3 dips: chimichurri, harissa mayo and Kewpie curry mayo, plus fresh pickled onions with sumac.

PLANK 2: MAIN COURSES
PART 1

  • Smoked and grilled Duke of Berkshire pork belly: 6 hours beech-and-applewood smoked, shortly grilled on the parrilla and glazed with bulgogi glaze. Finished with kimchi mayonnaise and a crispy potato.

  • Mini Black Smoke’s Suicide Beef Burger: The return of the ultimate BS classic! Thick Aberdeen Angus bone marrow burger by The Butcher’s Store, topped with Provolone cheese, pulled beef, coleslaw, pickles, and bold & beefy BBQ sauce.

  • Pickled veggies (V) (vegetarian options available upon request)

PART 2

  • Bloody Sunday Bavette Steak to Share: Scottish Angus beef, known for its juicy and flavorful meat, seasoned and grilled on the parrilla, served with chimichurri. Served with:
    • USA Coleslaw: White cabbage, red cabbage, carrot and raisins with a yogurt, maple and apple cider dressing.
    • Rosemary Potato Wedges: Oven-roasted rosemary potatoes with an aioli dip.

PLANK 3: DESSERTS

  • Chocolate & Bacon Love to Share: Chocolate mousse with mango, crispy shortbread, and bacon-peanut crumble.

  • The Mini Heart Stopper: Eclair filled with Jim Beam Black Extra Aged Bourbon crème suisse, dipped in dulce de leche espresso glaze, and pecan-bacon crumble. |BS| Classic! The “heart stopper” has been the all-time favorite of our dessert lovers since day one. Can’t get enough? The recipe for this guilty pleasure is in our “BBQ, Booze & Attitude” cookbook.
  • Burned Bask Cheesecake: Creamy baked Basque cheesecake according to a secret recipe of our chef.
  • Cheese from the drawer of Cheese Master Van Tricht.

Our brunch is served with freshly baked “mini beer de Koninck bun” from The Bakery. Lard and extra virgin olive oil.

RESERVATIE