BB's Soul Kitchen

Golden-fried cornmeal bites, packed with onion and buttermilk.

Crispy golden & loaded with slow-cooked premium beef silverside, finished with our signature soul sauce.

Cheddar and mozzarella crumbed and fried until crunchy.

Cajun Pork Meatballs in peppercorn sauce with farm egg (3 meatballs)

Char-grilled Australian prawns marinated in bold jerk spices, finished with a smoky glaze and served over silky Southern grits. Spicy, savoury and creamy — pure soul in a bowl.

All served with steakhouse chips.

Slow-cooked pork shoulder pulled until tender, coated in smoky Southern BBQ sauce and piled high on a soft bun. Finished with creamy, tangy slaw and pickles for the perfect balance of sweet, savoury and crunch.

Juicy 100% Australian Wagyu beef patty (180g) grilled and layered with melted cheddar, crisp lettuce, ripe tomato, grilled onion and pickles, finished with our house Soul sauce on a toasted bun.

300g of house-cured ham, wet-brined for a savoury, salt-forward bite with just a whisper of sweetness, then kissed with heavy hardwood smoke, twice over, until the bark sets and the fat turns sweet and sticky.

Juicy Cajun-marinated grilled chicken thighs served with butter-charred corn, silky sweet potato mash and slow-cooked Southern-style collard greens.

A classic Louisiana rice dish slow-cooked with Cajun spices, tender chicken, smoky sausage and prawns, simmered with peppers, onion, garlic and rich stock until deeply flavoured and soulful. Bold, hearty and full of Southern warmth.

Char-grilled shrimp marinated in bold jerk spices, finished with a smoky, sticky glaze and served over rich, silky Southern grits. Spicy, savoury, creamy — pure soul in a bowl.

280g of slow-roasted beef brisket, marinated overnight and finished in a fiery Memphis-style cayenne and honey glaze. Deeply smoky, rich and unapologetically hot, served with creamy sweet potato mash, cooling slaw and butter-charred corn.

A true Louisiana classic, built on a slow-cooked dark roux and packed with tender chicken, smoky andouille sausage and Australian prawns. Simmered low and slow with the holy trinity (onion, celery and capsicum) plus garlic, Cajun spices and fresh herbs, then ladled over hot rice.