Get Forked

Smokey J’s Brew and Que

Sunday Territorian - - GET FORKED - ALI­CIA PER­ERA

Some of the hottest food trends of the mo­ment are now avail­able in Night­cliff with the launch of a new menu at Smokey J’s Brew and Que last month.

The new break­fast menu at the Beach­front Ho­tel-based eatery has a fo­cus on lighter and health­ier op­tions for break­fast, in­clud­ing sev­eral types of poke bowls — a Hawai­ian dish of raw fish, rice and veg­eta­bles that has been a ma­jor food trend over the past few years.

For lunch and din­ner, the red-hot trend of Amer­i­canstyle bar­be­cue is front and cen­tre with Texas sand­wiches, bar­be­cue trays and more fam­ily-sized meals among the new of­fer­ings.

Smokey J’s head chef Justin Whitrow said the new menu had been de­vel­oped as a “nat­u­ral growth” of its pre­vi­ous cook­ing and in re­sponse to cus­tomer de­mand.

“Bar­be­cue food has been done very heav­ily down south now for a few years and there’s quite a lit­tle cul­ture of bar­be­cue be­gin­ning in Dar­win, and we’re try­ing to lead from the front a lit­tle bit with that to get more peo­ple to come along with it,” he said.

“And with poke bowls, there’s def­i­nitely a sense of de­mand from not just ve­g­ans or veg­e­tar­i­ans but or­di­nary peo­ple look­ing for health­ier op­tions.”

Head chef Justin Whitrow with a poke bowl

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