Chef-owner Alvaro Malel Trevisanut runs Coburg's American smokehouse through a Uruguayan lens: US BBQ-belt low-and-slow met with chimichurri, salsa criolla and asado. The signatures sit on that seam, yearling short rib with chimichurri, pit-braised pulled lamb with arepas, Cuban pulled pork with lime mojo, alongside Texas brisket. It runs on share boards, bourbon flights and a "food, family and fire" ethos. On Sydney Road since 2018.
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