UNIQUE SUNDAY BRUNCH!

Finger-licking good… every Sunday from 12:00 to 14:30 for €34.50 per person.

Please mention when booking: ‘Brunch Tray’.

BS HOME MADE ICE TEA
The name says it all. A homemade ice tea crafted with carefully selected herbs by our bartenders.

PLANK 1: STARTERS

  • Smoked Beef Taco: Lukewarm taco with oak-smoked pulled beef, smoked sriracha BBQ sauce, smoked onion compote, pickle relish, cheddar, sour cream, and guacamole.

  • Grilled Monkfish: Parilla-grilled monkfish fillet, beurre noisette, grilled and raw mushrooms, creamed roasted sweet onion.
  • Blini with sour cream, lemon, and gently smoked herring caviar.
  • Black Smoke Brunch Nachos with guacamole, cheddar, salsa fresca, and sour cream. (V)
  • Granité from the pitmasters.

PLANK 2: MAIN COURSES

  • Smoked Pulled Beef “Croque”: Croque made with grilled sourdough bread from The Bakery, featuring 16 hours oak-smoked pulled beef, cheddar, red onion, chili compote.
  • Smoked and grilled Duke of Berkshire pork belly: Smoked for 6 hours with beech and applewood, briefly grilled on the parilla, and glazed with bulgogi glaze. Finished with kimchi mayonnaise and crispy potatoes.
  • Sides dishes (vegetarian options available upon request)
  • Grilled Pimiento Padron Peppers (V): This Spanish tapas bar favorite consists of mild but flavorful peppers grilled on our famous parilla grill, coated with BBQ oil and spices. A gringo-side-of-the-wall classic.
  • Smoked baby potatoes: Served with herb salt and charcoal aioli.
  • Pickled veggies (V)

PLANK 3: DESSERTS

  • Pistachio Puff: Small puff filled with pistachio cream, finished with white chocolate and lime.
  • 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.
  • Mini Grilled Peach Pecan Pie: Fresh peach tartlet with pastry cream and pecans.
  • Cheese from the drawer of Cheese Master Van Tricht.

Our brunch is served with freshly baked “mini smoked butter rolls” from The Bakery. Lard and extra virgin olive oil.

RESERVATIE