Eatery Kakadu
Experience the primal allure of wood-fired barbecue paired with a curated craft beer selection in the heart of Pyrmont.
12 Pirrama Road, Pyrmont NSW 2009 · Smokehouse 11:30 AM – 3:00 AM
Our pits burn a blend of ironbark and hickory, imparting a deep, smoky character that can't be replicated by gas or electric. Ironbark provides intense, long-lasting heat, while hickory adds a sweet, bacon-like aroma. Smoke penetrates for up to 14 hours for brisket, creating a bark that is dark, peppery, and unforgettable.
Our pitmasters adhere to traditional low-and-slow techniques, ensuring every cut is tender and juicy. Brisket is smoked for 14 hours at 110°C, pork ribs cook for 6 hours until falling off the bone, and we monitor temperature and humidity daily. This patience produces meat that needs no knife—just a gentle pull.
We craft our own spice blends and sauces in-house, balancing heat, sweetness, and smoke. Our signature rub uses smoked paprika, brown sugar, and cayenne. The house BBQ sauce carries a hint of bourbon, while a spicy vinegar mop brings Carolina-style brightness to our pork. Every batch is made fresh, never from a bottle.
Prime beef brisket rubbed with our signature spice blend and smoked over ironbark for 14 hours until perfectly tender. Sliced to order, served with pickles and onions. Available by the 100g or as a platter, and pairs with our bourbon BBQ sauce.
Market Price
Full rack of pork ribs glazed with our house-made sticky sauce, slow-smoked for 6 hours. Fall-off-the-bone tenderness, glazed and finished over open flame. Served with slaw and cornbread.
Market Price
Jumbo wings brined, smoked, and flash-fried for crispy skin, tossed in your choice of sauce. Sauce options: buffalo, BBQ, or spicy vinegar. Served with blue cheese dip, available by the dozen or half-dozen.
Market Price
Pork shoulder smoked for 10 hours, hand-pulled, and mixed with our Carolina-style vinegar sauce. Served on a brioche bun with slaw, also available as a platter with sides. Topped with crispy crackling.
Market Price
Our full smokehouse menu is available until 3:00 AM, ensuring you never go hungry during a late-night poker session. Full menu, not just a limited late-night selection. Quick service for players on break, and takeaway options available.
Perfect for groups, our share plates are designed to be passed around while the cards are dealt. Smoked meat platter with three meats and sides, loaded fries with brisket, cheese, and jalapeños, and wing buckets for easy sharing.
Grab a stool at the bar and enjoy smaller bites without leaving the action. Smoked brisket sliders, pork belly burnt ends, and beer-battered onion rings are all designed for one-handed eating while you watch the game.
We're located at 12 Pirrama Road, Pyrmont, just a short walk from The Star and the Sydney Fish Market.
Smokehouse and bar are open from 11:30 AM to 3:00 AM, seven days a week.
Book your table now and secure your spot at the casino floor. Experience the best of both worlds at Eatery Kakadu.
Eatery Kakadu houses a live offline real-money casino alongside our smokehouse grill and craft taproom. In accordance with NSW venue licensing, all guests must be 21 years of age or older to enter the building or browse gaming services.
