The revamped menu celebrates a return to its soul food roots, offering indulgent, shareable dishes and signature classics, all highlighting a new focus on smoked specialties.
Developed with the help of a newly installed in-house Traeger smoker, this new menu offering takes inspiration from the Deep South’s traditional cooking techniques, with each dish delivering rich, authentic Southern flavours. From seasonal slow-cooked meats, smoked for up to 12 hours in the smoke pit, to new house-made spice rubs and signature sauces, this is a culinary experience you won’t want to miss.
Speaking about the new menu, Alex Riches, operations manager said: “Our new smoke pit has allowed us to refocus our offering and return to the bold, hearty flavours that our customers know and love here at Saint Lukes and the Winged Ox. We wanted to create a menu of comforting, soul-warming Deep South-inspired meals that are perfect for sharing with friends and family.
“The smoke pit is unbelievable and it’s the perfect time of year to get cosy and enjoy seasonal slow-cooked meats, robust spices, and generous portions. Whether you’re looking for a casual meal pre gig or a comforting dinner before a night out, our new Saint Luke’s smokehouse offers something for everyone.”
Developed with the help of a newly installed in-house Traeger smoker, this new menu offering takes inspiration from the Deep South’s traditional cooking techniques, with each dish delivering rich, authentic Southern flavours. From seasonal slow-cooked meats, smoked for up to 12 hours in the smoke pit, to new house-made spice rubs and signature sauces, this is a culinary experience you won’t want to miss.
5. Padrón pepper
Each dish brings the rich, robust flavours synonymous with Southern cooking, all complemented by house blends of spices, creating a truly unique dining experience in the East End. | Supplied