Garden Grill

Tickets will be released May 14th

If you would like to be reminded when this happens, sign up for the waitlist here.

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The preparation for this meal did not begin today.

It began long before — by the collection of the preserves in the pantry, the lives of the wild fish and the growth of the wood for the fire.

At Brinkburn, the right quality and quantity of time shapes not just food, but how we gather around it.

This menu is about being a bit provocative, a barbecue with no meat.

Just as satisfying but made delicious through application of slow smoke and quick heat.

Supported by the savouriness of our ferments, years in the making.

Expect a more relaxed atmosphere, sit at our long barn table or take your plate around the garden.

The Menu

Cucumber roll with whitecurrants and all our herbs 

Mixed grill;

Smoked beetroot shawarma with sunflower seed soy

Lion’s mane mushroom steak cooked with caramelised onion miso

Beef tomato and chili kebab, glazed with last year’s tomatoes

Sourdough flatbread grilled over cherry wood

Condiments;

Nasturtium flower hot sauce

English sumac shallots

Brinkburn’s green sauce

Smoked bread and pumpkinseed hummus

Lemon verbena cream cone, wild bilberries

The Drinks

Seeing as many of our guests will be driving to get to us, we want drivers and passengers to take the same enjoyment from the evening. That means a meal where alcohol isn’t served.

Included with your ticket will be several different non-alcoholic beverages on your table.

Foraged in season. Fermented over time. Watched, adjusted, left to develop.

They come from the same place as everything here — the surrounding land, and the way we choose to work with it. Prepared in advance, not on the day.

Each one carries something of the place. And something of when it was made.