Summer may be over, but the folks at Arbory are keeping things hot and smoking.
Over four Saturdays, three chefs are coming together to cook up a fiery storm on the bar's Yoder Smoker Charcoal BBQ on the eastern deck.
Arbory executive chef Nick Bennett and head chef James Gibson have invited ex-Rice Paper Scissors head chef Ross Magnaye to help whip up three barbequed dishes.
There's Filipino pork, atchara (pickled papaya) and dirty rice; sticky pork jowl with collard greens in a roll; and Mayura Station wagyu with smoked fat, black garlic and pickled lovage. Plus, DJs on deck each afternoon.
The BBQ Smokedown runs on March 20, 27, April 3 and 10. $25 gets you one of the three dishes plus a tinny from Pirate Life Brewery.
From 12pm to 3pm.