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Hollow Smoke · BBQ joint, Thursday to Sunday

Low and slow, oak-smoked

We light the pit at 3am and sell by weight until the meat runs out. When the board says sold out, it is.

14 hrsin the smoker for every brisket

250 ga portion, or by the half kilo

A rack of lamb with rosemary and roast potatoes, from above
A risograph print of two people toasting food over a campfire between tents, pine trees and stars behind
PIT LIT AT 3AM · BY WEIGHT · HOT

From the pit per 250 g

  • Beef brisketGF$10

    Salt, pepper, 14 hours over oak

  • Pulled porkGF$7.50

    Shoulder, cider vinegar mop

  • Burnt endsGF$9

    Brisket point, glazed and smoked again

  • Pork ribs, half rack$14

    Full rack $24, sticky rub

  • Smoked half chickenGF$11

    Each; brined overnight

Sides $4.50 each

  • Mac and cheeseV$4.50

    Three cheeses, crisp top

  • Pit beans$4.50

    Slow beans with brisket ends

  • SlawVGF$4.50

    Red cabbage, apple, buttermilk

  • CornbreadV$4.50

    Honey butter, sea salt

  • Charred greensVGGF$4.50

    Hispi cabbage, chilli, lemon

Feeds two

The Hollow Tray

Brisket, pulled pork and a half rack of ribs, two sides, pickles and white bread on a steel tray.

$44 Book a table

VvegetarianVGveganGFgluten-freeSauces on every table: house red, mustard, vinegar heat

Our rubs contain mustard and celery. Tell us about any allergy before you order.

Thu to Sun from 5pm Sold out means sold out Walk-ins welcome Tables of 6+ book ahead

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