Walking into The Beaufort, it looks exactly how you want the food to taste; as though you’ve just stumbled into one the best taverns of the Deep South – complete with a pool table and bourbon-branded neon signs.
If you’re just after a quiet tipple the tap beers are on regular rotation, with this season’s picks including the Hawkers’ IPA, Three Sheets, an English pale ale from Lord Nelson brewery in Sydney, and the month’s beer special, Deschutes Inversion IPA.
If you’re planning to eat you might also need a stiff drink, with the daunting task ahead of selecting your feast for the evening. You’ll be in luck, however, as everything looks and smells so damn good.
Go as big or as small as you want with starters that include deep fried pickles, Hillbilly tacos (made with pulled beef short rib) or their famous ‘Pound ‘O’ Chicken Wings’, covered with sweet sauce and balanced with the creamiest home-made ranch dressing.
For mains there’s their signature garlic honey and spiced lamb neck, maple-glazed pork ribs or the hickory-smoked beef short rib – but for those who want something different, there’s also a cut of the week that currently includes the 14-hour smoked, Victorian pork knuckle. Covered in crispy crackle, sticky honey mustard and mandarin sauce, it’s the stuff meat dreams are made of.
This is the kind of place you feel comfortable making as much mess on your hands and face as you please. Thankfully, as headwaiter Nick pointed out before tucking in, cutlery is most definitely frowned upon.
With the sides you’ve got the choice of a traditional green leaf slaw, French fries and BBQ corn, but there’s really no going past the hearty mac ‘n’ cheese, especially when it’s baked with truffle. Safe to say, it’ll blow your freakin’ mind.
If you’re not already running for a table then it’s probably worth while checking out The Beaufort’s Instagram account (@thebeaufort_and_ikes). They regularly drop secret menu items, which now features something they call the Hillbilly Snackpack – loaded fries topped with pulled lamb, roasted red onions, tabouli, then ranch and chilli dressing. It’s as good, if not better, than it sounds.
Just be sure to wear loose-fitting pants, because anything else will restrict your ability to eat more than you possibly need.
Words by Chris Bright
Image by Sara Tansy
