Since 2014, Bluebonnet has been a travelling barbecue of sorts. The Melbourne-based team that consists of pitmaster Chris Terlikar, bar manager Nate White and sous chef Eric Baird have been serving up their signature ‘low and slow’ barbecued meats partnered with ‘smashable’ cocktails all over the southern city.

But from August 27, the restaurant will find a permanent home on Lygon Street, at 124-126 to be exact. The Texas-style barbecue will return, with meat cooked over a mix of ironbark and oak woods to elevate its flavour, from porter-braised beef cheeks to crispy lamb ribs and reverse-seared tomahawk steaks. They’ll be accompanied by a smorgasbord of non-meaty sides. Black garlic cornbread, fried green tomatoes and the group’s signature Brussels sprouts included.

“This is not dainty dining; it’s where you can get loose and enjoy the truly visceral experience that only good barbecue can deliver,” claim the Bluebonnet crew of their intent. Dishes are designed to be shared, and as for napkins, well they’ll be essential for its finger food at its finest. Wash down your mains with a cocktail selected from White’s drinks menu. It’s been divided into three sections for ease; lighter signatures, stalwart classics, and the seasonal-produce-driven. A handful of beers on tap accompany.

Diners will tuck in within a space designed in collaboration between Bluebonnet and 4×2 Builders that remains rustic; a vaulted corrugated iron roof sits atop a bar clad in railway sleepers. There’s counter-top seating, as well as a semi-private dining room out back. And a separate pool room nestled between the bar and kitchen accompanied by floors to ceiling windows of glass and steel.

Bluebonnet
124-126 Lygon Street, East Brunswick, Melbourne
bluebonnetbbq.com.au