I didn’t need to read any more of the menu at the new Ballisic West End Alehouse & Kitchen, I knew what I wanted: a meaty plank loaded with so many piggy treats I might just start oinking.

The award-winning brewery with its base in Salisbury, in Brisbane’s south, last month expanded operations, opening a charming eatery along Montague Rd in West End.

Taking over the Pour Choices establishment, the long narrow venue features a narrow deck out the front to perch on a mix-match of stools, metal chairs and wooden benches in the sun; while the exposed brick and navy interior with heavy, tan chesterfields, timber banquettes and wood-clad bar has influences of classic British gastropub with a modern, minimalist execution.

It’s a comfortable space both inside and out with a menu that echoes its relaxed vibe.

There are platters boasting everything from charcuterie to cheese, starters including lamb kofta and smoked chicken terrine, plus burgers, salads and a number of blackboard specials ranging from steak and potatoes to vegetable tagine.

But it was the pork that proved irresistible and, better still, lived up to expectations.

For $50 we were delivered a slab of timber almost overflowing with barbecue baby back ribs, ham hock croquettes, pulled pork sliders, Scotch eggs and honey and thyme chipolatas.

While, the barbecue sauce-heavy pork in the sliders was a little too sweet, everything else was just as you would want: tender meat, flavourful sausages, runny-centred Scotch eggs and salty croquettes which perked up with a slide in the accompanying mustard.

For good measure we also tried the seared scallops ($23) — their sweetness amplified from caramelising in the pan and a balsamic dressing, alongside juicy, blackened cherry tomatoes and what was supposed to be a bacon dust but was more like crisp, diced bacon. However, as we were clearly overdosing on pig, it was a welcome addition.

Desserts walk a traditional path: sticky date pudding, mini pavlova and our well made New York cheesecake ($11) frisked with chocolate sauce and cream.

It’s all approachable, satisfying fare designed to complement the real star of the show, Ballistic’s champion brews.

There are five main taps, plus a guest tap with a limited run beer, in our case a deeply flavoured, carefully nuanced Indian brown ale. For an all round food match though, go the light and almost fruity oaked Grandfather ale brewed with oak chips.

The bar also has a small but exciting range of premium Aussie spirits and the engaging, obliging and well-versed staff will take the time to carefully explain each one with alacrity if you’re so interested.

Ballistic has already been kicking goals with its beers, now it’s doing the same with its restaurant.