The team behind The Lockhart have turned their hand to serving cocktails & barbecue on Kingly Street.
Leading the culinary direction is Mississippi-born chef Brad McDonald, bringing his authentic approach to barbecue alongside a cocktail lounge.
He’ll be cooking a traditional ‘low and slow’ barbecue drawing on classic Southern flavours, and treating diners to authentic, seasonal specialties using the very best quality British meat and produce, all smoked on Shotgun’s wood-burning smoker using English and European hardwoods.
Sound good? Take a look at the menu….
SNACKS & SMALL PLATES
Pig Ear & Sour Pancakes
Eel & Mash
Broccoli & Cheddar Soup
Smoked Ox Tongue, Oyster Mayo, Potato Bun
Hot Sausage & Sauerkraut, Potato Bun
By 100g, Half or Whole; or to share as a platter with a combinations of sides
Pork Belly / Boston Butt from George Swaledale
Dexter Brisket from Finclass
Barbarie Duck Crown from Yorkshire Game
Jacob’s Ladder from Turner & George
There will be homemade sauces and rubs to accompany:
Carolina Mustard Sauce, Eastern N. Carolina Vinegar Sauce, BBQ Reduction;
Lockhart rub or Salt and Pepper.
BBQ Baked Beans
Pont Neuf Potatoes
Bitter Greens with buttermilk
Homemade desserts will be on offer changing all the time including a soft serve ice cream machine churning out flavours such as Chipotle Chocolate; Brown Butter Caramel; and Sour Cherry.
Shotgun’s cocktail list, which has been compiled by Matt Whiley aka The Talented Mr Fox, will be broken down into four categories – Brown Liquor, Punch, Absinthe and White Liquor – with an emphasis on the ‘ritual’ of the punch bowl. There will be a mix of classics and signature drinks alongside the punches, one of which uses an old recipe for rice wine from Carolina.
Here is a selection of cocktails from the menu:
Prairieville Punch – Arrack – rum- jasmine white tea – hiver amer – house made Carolina rice wine
Grasshopper – Bourbon – white and dark cacao – crème de menthe and avocado milk
Fais Do Do – Rye Whiskey – Grassy Vermouth – Amer Picon – Cajeta
Little Queenie – Rye Whiskey – raspberry Benedictine – sweet vermouth and Campari
Ragtag Runner – Rum – Coconut – Campari – French vermouth – Pineapple
Hop, Dry & Rye – Rye Whiskey – hops – grapefruit – soda
Milk & Grains – Gin – Oat Vodka – vanilla – orange blossom – whey
Aliciatore – Barbecued Chicory Vodka – coffee liqueur – home made sarsaparilla – brown sugar
Lagniappe – Mescal – fermented celery, green & onion – jalapeno bitters – lime
Frappe – Absinthe – mint – sugar – soda served over crushed ice
Float – Absinthe – bourbon – root beer – chefs doughnut filling float