Melbourne's favourite winter pop-up returns to Grand Hyatt Melbourne with a tantalising new twist.
Working closely with Grand Hyatt Melbourne's Chef de Cuisine, Amit Chitnis, the Burn City team have created an extensive offering of 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.
When it comes to dessert, indulge on the Texas x Izakaya-inspired offerings, including caramelised pecan pies served with Japanese bourbon ice cream, Japanese-style baked cheesecake and the staff favourite, lime zest and yuzu curd pie with the 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.
Texakaya by Burn City Pop-Up is a three-month special only, so get in early and be one of the first to try this new barbecue fusion.