Overview
The chefs at Richmond's Kong are showing off their char grill skils, with the launch of their new weekly Sunday BBQ set menu.
Starting off with pork on Sunday, November 5, the restaurant will be rotating meats and focusing on a different protein. After pork comes lamb, then chicken, then seafood, then Christmas ham for the holiday season and duck in the new year.
To give you a bit more of an idea of what to expect, this Sunday's dishes will feature baby back pork ribs with Kong's Crazy Horse chilli or a soy and sesame glaze. For lamb week, you can expect BBQ miso lamb shoulder with charred lemon. And the week after, chicken will be roasted with gochujang and lemon butter.
Vegetarians will also be catered for with options such as the wood-roasted pumpkin and edamame salsa with sweet soy and chilli. Another reason to check out this feast is Kong's banana split of caramelised banana, miso honey ice cream, peanuts and sesame praline – which will be available every week.
Kong's Sunday BBQ will be available for lunch and dinner on Sundays, for a minimum of two diners at $40 per head. For more information and to book a table visit www.kongbbq.com.au/bookings.