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

  • Beef Tartare: Chef-seasoned steak tartare made from Irish Angus bavette, served on a crispy butter brioche.

  • Crispy Mexican Tostada: with grilled tuna, smoked sour cream, Chuka Wakame, and ponzu gel.

  • 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

  • Mini BS Pulled Pork Bun: One of our signature dishes. Mini bun with pulled pork. Pork shoulder is smoked low & slow for 12 hours with beech and apple wood. The ultimate icon of Southern BBQ. Served with coleslaw, pickles, and Black Smoke original BBQ sauce.

  • New York Pastrami Carpaccio: Black garlic mayo, BBQ corn crunch, pickled cauliflower.

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