Subscribe      List an Event or Business      Invite a Writer      Write for WN      Writers      Other Locations      HubGarden      Recipes
1 million Australian readers every month      list your event

American Style Slow, Smoked BBQ at Third Wave Cafe

Home > Melbourne > Restaurants | Food and Wine | Dinner
by Vanessa ★ (subscribe)
WeekendNotes Chief Editor / Chief Writer / PR & Communications.
Published May 21st 2013
Image courtesy of Third Wave Cafe.


Third Wave Cafe, located in Port Melbourne, is now serving a range of authentic American style BBQ dishes for dinner.

As part of their bold new winter menu, Greg and Inga, the owners of Third Wave Cafe, have concentrated on recreating classic American barbecue flavours in a range of meat and fish dishes.

Expect to find dishes made with much love and attention, as the Third Wave team have sourced hickory, maple and apple wood to impart distinctive flavours in the respective meat and fish dishes and used traditional dry rubs and barbecue sauces.

"Slow cooking meat is actually more complicated than it sounds. It's not like you just put it on the heat and cook it for 8 hours or 12 hours and then that's it it's done," Greg said.

"You have to spend time with it. You have to watch it and measure the temperature and get out of bed at 2am and wrap it in foil and put it back in again to keep it soft and moist all the way through."

Image courtesy of Third Wave Cafe.


The Third Wave team have been working tirelessly on the menu for many months and after trialling various 'secret' recipes, experimenting with different cuts and adjusting the cooking times, they have now got the art of barbecue down to a tee.

The revamped menu proudly boosts a range of slow cooked meats and fish, which can be accompanied with house made sauces and a variety of side dishes.

Menu highlights include;

  • Pork ribs done in Southern tradition with dry spices only.

  • Beef ribs smoked using 9 spice dry rub and hickory wood.

  • A half or whole chicken marinated overnight and smoked using maple wood for up to 5 hours.

  • Salmon, brined for 8 hours in salt, sugar and spices and smoked using apple wood.

  • Lamb Shoulder, flavoured with herbs and spices and smoked for 6 to 8 hours using hickory wood.

  • The traditional beef brisket, smoked for 8 to10 hours using hickory wood.



Image courtesy of Third Wave Cafe.


Each delectable dish has been slow cooked, allowing for the meat to become tender, succulent and effortlessly slide off the bone. Patrons can choose from two serving sizes (small or large) and some of the dishes are accompanied with house sauces, such as spicy bourbon, apple bourbon and iQ.

Patrons can also choose from some tantalising side dishes, these include crispy confit kipfler potatoes, glazed mushrooms, crispy coleslaw, pancetta peas, green salad, Russian salad and Georgian salad. [The full dinner menu, including prices can be previewed here].

The Third Wave Cafe's American barbecue delights are sure to be a hit with Melburnians this Winter, so much so that Greg's partner joked that customers will be perhaps a little 'too' consumed with devouring the multi-sensory dishes; when one customer said;

"This is a terrible place to bring a date. I will be forced to ignore you now because I can't think about anything else while I'm eating this!"

The Third Wave Cafe is open for dinner from Thursday to Saturday. For further information, please contact 03 9676 2399 or visit the official website and Facebook profile.

Help us improve  Click here if you liked this article  67
Share: email  facebook  twitter
Why? For a dining experience like no other.
When: Dinner only; Thursday to Saturday.
Phone: 03 9676 2399
Where: 189 Rouse St, Port Melbourne
Cost: From $16
Your Comment
Thanks Vanessa this sounds like quite a find.
by Nadine Cresswell-Myatt (score: 3|4727) 1702 days ago
More Melbourne articles
Articles from other cities
Featured
Foodi Photoh Classie
Top Events
Popular Articles
Categories
Lists
Questions