Marinated, Chargrilled Short Ribs, Suwon-Galbi, Haeundae-Galbi, Idong-Galbi.
Melbourne Hwaro Korean BBQ is a place where one can fully enjoy that authentic Korean taste. Located in the CBD the restaurant is always full, even on the weekdays, as the smell of the BBQ floats down from the terrance stopping people in their tracks.
Taste is something Hwaro is particular about. Taste is what owner and chef Eunsook Kim is mostly concerned with. Her dignified and somber character, reminds many people of their own mothers.
Kim herself is essential to Hwaro. The preparations for all the meat and sauce available at Hwaro are handled by Kim alone. This includes supervision of the slicing of the Karubi (boneless short ribs), and preparation of the 23 different ingredients* needed for the hot pepper Sangyu Pusaru seasoning.
Spicy BBQ Hot Wings, Jerk chicken, Cuban pork, Smoked cheddar sausage, Tangy creole slaw, Fire roasted red peppers, Stone ground grits, French fries.
Chef Alvaro Malel Trevisanut draws inspiration from his Uruguayan heritage, and his passion for cuisines from both American continents to reimagine smoked classics like Yearling Beef Short rib with chimichurri, and the Cuban style pulled pork with lime mojo. Like the best of all these traditions, generously sized dishes are designed to be shared, banquet style, with friends, family and colleagues.
Bluestone is a humble little venue located at the heart of Coburg on Sydney Rd. Whether you’re popping in for a quick bite, planning a special event – or anything in between – we’re all about amazing service and awesome flavours, so that you can relax with a bevvy and a meal with the people you love most.
Free Range Pulled Pork, Grass Fed Beef Brisket, Southern Fried Chicken, Homemade Beef and Cheese Sausage.
In 2012, while on paternity leave with his son, Martin finally decided to make his dream a reality. After years of eating and enjoying BBQ in the US, which turned into a passion for slow cooking ribs, pulling pork and making homemade BBQ sauces for friends and family, Melissa came home to Martin declaring, “I want to open a BBQ restaurant. I’ve decided.” And the seed of Red Gum was planted.
After a year of designing, branding, planning and resourcing, Red Gum BBQ was officially launched in October of 2013 and with a 3×3 marquee and a trailer, winch and Texas offset smoker, Red Gum BBQ set out on the road and quickly became a regular at markets and events across the Mornington Peninsula. Over the summer of 2014, we teamed up with local cafe, Commonfolk Coffee and began Saturday Smoke; a night of Meat, Music & Merriment. A family-style, 3- course dinner with live bluegrass music, a selection of Peninsula brews, wines and ciders and general toe-tapping, knee-slapping festivity.