Think big Southern Pride American smokers, think Blacksmith, think meat……….
This Modern Smokehouse caters to both lunch and dinner trade, with a highly skilled bar that stocks craft beers, cocktails, bourbons and the infamous pickle backs. All brought to you by the guys behind Burnt Ends.
Think Blacksmith for the interior with two large authentic smokers flown in from the states, plus a dedicated cool room for charcuterie. Meatsmith has its very own all American boy, head chef Andrew Baldus. Baldus and sous chef Alysia Chan are both still fresh from a tour of the US BBQ Trail and are fully aware of what is expected!
11.45am - 2.00pm – 5.30pm - 12.00am
Meet your host, Tim Dopson
Average response time: 1 day
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