The anniversary menu is a curated greatest-hits spread, balancing playful bar bites with bigger, shareable plates.Start with the tempura beer-batter oysters finished with Kewpie and kimchi dust, then go straight into the dirty rice-stuffed fried chicken wing with Creole sauce. Roberts personally describes the boudin balls as a “classic arancini with a low n slow barbecue twist”, made with smoked pork and rice, fried crisp and served with pickles and remoulade.
Meatsmith
A 12th birthday barbecue blowout (Feb 7 only)
Meatsmith turns 12 on Saturday, Feb 7, 2026, and the Telok Ayer smokehouse is celebrating with a special collaboration led by Australia’s most-awarded pitmaster Adam Roberts, alongside the Meatsmith team. Chef Dave Pynt of Burnt Ends will also be on-site on the day, cooking a special menu item — a cameo that adds extra firepower to an already smoke-forward party.
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