Sugar Creek Smokehouse is the latest venture from Zarraffa’s Coffee founder, Kenton Campbell.
The restaurant is Campbell’s first move into the dining sector and will deliver an ‘Aus-Tex’ menu, smoking locally sourced meats fresh on-site out of two re-purposed shipping containers that will eventually be rehoused within the Distillery Road Market (DRM), the site of Zarraffa’s headquarters.
There are no plans at this stage to franchise the concept.
Campbell said Covid-19 put a halt to his plans for the Distillery Road Market project.
“There was a silver lining, however, with the downtime allowing me the necessary space to develop the Smokehouse concept. Over the last couple of years, I started smoking meats purely as a hobby, then purchased a small smoker and decided to take a trip over to Texas to experience the home of smoked meats – it was then that the idea was born.”
Campbell has drawn inspiration from Texas smokehouses and created a brand that will appeal to the Australian palate.
The container fit-out features a rotisserie-style offset smoker, enabling the smoking process and flavours to be controlled while providing an authentic flavour profile, and has the capability to smoke hundreds of kilograms of meat per day.
The venue will also be fully licensed with drinks, including tinnies of local craft beers and spirits, available to complement the meaty menu.
“The entire menu has been crafted to harvest a deeper sense of enjoyment and a tastebud hit from every bite, turning a casual lunch or dinner for the whole family into something to savour and really enjoy.”
Sugar Creek Smokehouse joins Kiwanda Cafe as one of the anchor tenants for DRM which is expected to open late end 2021.
