Fire, flavour and fine wine at The BBQ Club
Join us at The BBQ Club for a unique riverside dining experience with a six-course tasting menu that celebrates seasonal, locally sourced and responsibly grown produce paired with wine that perfectly compliments each of the six courses served. Each dish is brought to life tableside, cooked over your own Big Green Egg barbecue by Head Chef Heidi and her team. The result is a vibrant, immersive feast where bold flavours and stunning wine meet hands-on cooking and a riverside setting.
The journey begins with BBQ melted bone marrow served with a parsley and caper salad, pink fire onions, burnt lemon and toasted sourdough, paired perfectly with a glass of Osado White Malbec from Mendoza. This is followed by Wye Valley asparagus with goat’s curd, brown butter pangrattato and wild garlic emulsion, matched with the crisp Yealands Estate Albariño. Next, maple plank ChalkStream trout is elevated with cultured cream and pickled Pink Lady apple, alongside a refreshing Vinho Verde from Quinta do Ameal.
The mains include ‘The Panang’ BBQ chicken thigh with a rich sweet potato purée, Sussex pak choi and a charred corn and coriander salsa. Inspired by our Head Chef Heidi’s culinary adventure in Thailand, this dish captures her deep appreciation for the country’s vibrant culture and flavours. It is paired with a delicate organic Côtes de Provence rosé. The smoky ox cheek piadina, layered with baba ganoush, salsa verde and sriracha emulsion, is complemented by a bold Bottega Merlot. To finish, the playful ‘Hackney Tropicale’ dessert of rum-cured grilled pineapple, Hackney gelato and smoked caramel sauce is beautifully balanced with a glass of Balfour Leslie's Reserve Brut.
Join us at The BBQ Club for an unforgettable evening of fire-cooked food, expertly paired wines and riverside views, the perfect way to celebrate the summer.