UNIQUE SUNDAY BRUNCH!

Finger-licking good… every Sunday from 12:00 to 14:30 for 44,9 per person.

(Vegetarian version available only by reservation.)

Please mention when booking: ‘Brunch Tray’.

BOARD 1  STARTERS

Beef Tartare Brioche
A delightful combination of chef-seasoned Irish Angus bavette tartare mixed with smoked extra virgin olive oil, shallot, and chives, topped with smoked Manchego cheese. Served on a crispy butter brioche.

Smoked salmon
Cold house-smoked Norwegian salmon sashimi marinated in beetroot, with a fresh salad of crispy fennel, Granny Smith apple, and crispy wonton. Finished with a sesame-kombu vinaigrette.

Black Smoke Brunch Nachos
With guacamole, smoked pulled pork, cheddar, salsa fresca, and sour cream.

Famous BS Smoked Pork Croquettes (2 pieces)
Head Pitmaster Isabel created the now world-famous homemade smoked pork croquettes. Crispy on the outside and packed with pulled pork and a rich, flavorful ragout.

BOARD 2  MAIN COURSES

PART 1

Pork lover
Mini brioche bun filled with Duroc pork belly burnt ends, BBQ original mayo, coleslaw, and juicy pickles.

Porchetta & Mackerel
House-smoked porchetta of Belgian Duroc pork, finished with smoked mackerel mayonnaise, smoked ricotta, basil oil, and sweet-and-sour red onion. Black Smoke’s take on the classic vitello tonnato.

PART 2

Bloody Sunday bavette steak to share
Scottish Angus beef, known for its juicy and flavorful meat, seasoned and grilled hot & fast on the parrilla, served with chimichurri. Accompanied by:
• Oven-roasted rosemary wedges & aioli dip

BOARD 3  DESSERTS

Chocolate & Bacon Love to share
Chocolate mousse, mango, crispy shortcrust pastry, and bacon-peanut crumble.

The Mini Heart Stopper
Éclair filled with hazelnut praline mousseline, salted bourbon caramel, hazelnut crunch, and Callebaut chocolate. Finished with crunchy pecans and hazelnuts & crispy bacon.

Burned Bask Cheesecake
Creamy baked Basque cheesecake made with our chef’s secret recipe.

CHEESE
From the cellar of Master Cheesemonger Van Tricht.