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This is one of their signature meals, using Rangers Valley Brisket which is one of the favorite labels of beef from Chef Michael’s home country of Australia. It has a medium fat consistency for a brisket so there is more meat for the smoke to seep into. The process was painstaking - 4 days to brine, 12 hours to smoke with hickory and hay, and another 3 days to sous vide. This is to retain flavor, and the result is juicy and super soft beef brisket. Wow. And it was served with this super addictive sweet potato fries.
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@tinhillsocial is also running a promotion now. You can be entitled to a 50% off for a $100 dining voucher. DM me for details.