Deli

Inspired by the pitmasters of central Texas.

We take the pastrami process, a week of curing, a spice crust of black pepper and coriander, ten hours in the smoker, and apply it to pork belly, with results that are richer, fattier, and frankly a little dangerous.

Premium turkey breast, cured for a full week in our pastrami brine, spiced with black pepper and coriander, then slow-smoked for six hours and finished with steam until the texture is impossibly tender.

Whole chicken breasts smoked over oak until the flesh takes on a pale amber colour and a deep, clean smoke flavour that doesn't overpower.