Steve Kimonides and Raphael Guthrie first started working together as sommeliers at South Yarra’s The Argo in 2007, and later at Il Bacaro. In 2014, they decided to pivot, and swapped the wine bottles for smokers and barbequed meats.

They first started by testing recipes at their South Kingsville kitchen, before taking the menu out on the road. Then in 2017 they overhauled the space and turned it into the cosy 25-seat restaurant you see today.

Their “Melbourne-style” barbeque borrows techniques from different US states, but they take the most inspiration from Texas – the majority of seasoning used is salt and pepper, to let the meat shine. Pepperberries and other native ingredients are sometimes used to impart a local flavour.

Favourites on the menu include beef short rib, a brisket burger, and whole smoked chicken for sharing. Kimonides grew up wanting to be a winemaker, and partially scratches that itch by making all sauces, pickles and even kimchi in-house.

Kimonides and Guthrie’s sommelier experience clearly shows in the wine list. With an even balance of reds and whites, the focus is on accessible and local drops, with lighter flavours to complement the smoky barbequed meats.