Burn City Pop-Up returns “Texakaya-Style”

Texas Brisket Ramen

Texas Brisket Ramen

Burn City Pop-Up returns “Texakaya-Style”

Melbourne’s favourite winter pop-up returns to Grand Hyatt Melbourne but with a tantalising new twist. World-class barbecue connoisseurs, Burn City Smokers, are towing in their custom-built smoker to deliver a fusion of their famous Southern-American flavours with Japanese cuisine to bring you Texakaya (Texas x Izakaya).

To celebrate the new menu, 100 ramen bowls will be given away on Wednesday 22 May from 12pm on a first in, first served basis, with two options on offer: the signature Texas brisket ramen and vegan mushroom ramen.

Come join us for this epic ramen feast set up on communal tables at Collins Kitchen. But be quick or risk waiting in queue or worse…missing out.

TEXAKAYA BY BURN CITY POP-UP

Working closely with Grand Hyatt Melbourne’s Chef de Cuisine Chef Amit Chitnis, the Burn City Smokers team have created an exclusive and extensive offering of new Texakaya-style dishes, specially crafted to satisfy both meat-lovers and vegetarians all winter long.

The guaranteed showstopper this year is their take on the classic steaming hot bowl of ramen by infusing it with their legendary barbecue flavours, creating a unique new flavour not found anywhere else in town. The Texas brisket ramen delivers a smoked brisket broth with 14-hour Sher wagyu brisket, while the Carolina-style tonkotsu offers a 12-hour smoked pork broth with crispy smoked pork belly. Vegans don’t miss out and can indulge on the mushroom ramen with smoked king brown and shiitake mushrooms in a rich ginger and porcini mushroom broth.

Also unveiling for the first time is the miso cauliflower (also vegan), smoked whole for three hours to create a caramelised coating, which when cut, unveils a soft and buttery-like inside. Be sure to also sample the epic fried salt and pepper flounder served whole with vibrant pepper berry dressing, along with the small bites selection including smoked edamame, smoked pork gyoza and buttermilk karaage chicken.

The Texakaya feast doesn’t end there with Grand Hyatt Melbourne’s award-winning pastry team creating the ultimate sweet Texas x Izakaya blend with caramelised pecan pie served with Japanese bourbon ice cream, Japanese-style baked cheesecake and the staff favourite, lime zest and yuzu curd pie with real yuzu juice giving it the most intense and satisfying tang.

For those still craving Burn City Smokers old school favourites, the beef short rib and pork baby back ribs are also on the menu but it will be shame to stick with what you know and order them first. This Texakaya menu is a three-month special only, so get in early and be one of the first to try this new barbecue fusion.

Texakaya by Burn City Pop-Up will be at Collins Kitchen until the end of August 2019 with its menu available for lunch and dinner Monday – Friday and for dinner only on Saturday and Sunday.

For full menu details, please visit our website: melbourne.grand.hyatt.com

 

Source = Grand Hyatt Melbourne
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