MELBOURNE’S MOST UNPRETENTIOUS BBQ RESTAURANT!

New Restaurant Blurb

Smack bang in the middle of South Melbourne, Smokin Barry’s Diner & Bar will make you feel like you’ve stepped into an old BBQ joint
you might find in AUSTIN, Memphis or HOUSTON. Massive wooden beams, exposed brickwork, timber style flooring all packed into an
impressive jet black 2 story terrace. Smokin’ Barry’s Slow Cooked BBQ Diner is a lot like a small family pub with lots of interesting spaces and character galore.
We pride ourselves on being unpretentious and our staff culture is all about being friendly and fun! Most importantly, the team is here to
look after you and your guests.!
Smokin Barry’s is located right near Clarendon St and even closer to the corner of King’s way and Sturt St. The Tram (Number 1 to East
Coburg) is 20 meters from their doorstep so leave the car at home. If you want to drive, there is tons of free parking in the evenings and all
weekend.

VENUE SPACE INFO

BAR/SPACE

The bar is the main area as soon as you walk through the front door. You will be greeted by an L-Shaped Booth with stools that seats 9-10. Along the wall is a long timber bar with 10 pivoting stools and then after that, there are 2 more tables that are perfect for face-to-face chats that seat up to 4.
This area is the perfect place to mingle and have drinks upon arrival. The bar area leads through to a larger patio area at the rear. They’ve also got outside bar seating out the front for smokers to congregate, have a beer and still
be part of the fun!

PATIO

Wander on through towards the rear, past the jungle wall mural, and step into the lush green “Patio”. Wall to wall greenery is literally covering every wall! This is Melbourne’s newest beer garden and probably the greenest! It’s a New Orleans inspired wonderland where you will be transported away from Melbourne’s hectic pace to a very chilled and relaxed space. 2 rows of long timber tables are set up to make a big communal space but this can be rearranged to suit your needs. When combined with the front bar area you can have the whole venue to yourself!

BOARDROOM

Head upstairs to “Barry’s Boardroom” for more serious get-togethers, secret meetings, or even private Bucks Party-style shenanigans! Barry’s boardroom seats up to 14 People with big directors’ chairs to lounge about on. They can also set up this room as an intimate cocktail party if you wish.
During the day, this space is perfect for training, meetings, product range showings, presentations or any other business use you can think of. The team serve great coffee and make amazing deli-style sandwiches along with
their hot offerings so your group won’t have to go far to be refreshed. The toilets are also upstairs for added convenience.

FUNCTIONS

Yes you can book out the whole venue for your next
function and use all the spaces any way you like.
Food can be packaged together with drinks and the
place is yours. Send a enquiry through on the link below and lets get planning!

Testimonials

The Restaurant Story

Smokin’ Barry’s Has a 50 seat Restaurant, Food trucks and catering business. We serve at festivals, events, private functions, corporate catering & street vending.
The name came from my Dad who’s mane was actually “Barry White” so my friends have all called me “Barry” for years. Seeing how we smoke our food, the name “Smokin’ Barry’s” was obvious to me. We offer a bit of a fusion of different types of slow-cooked barbeque, in other words, some are Texas-inspired, some from North Carolina and some from Memphis.
I started thinking about the idea of doing American style Barbeque on a year-long trip around Australia. We took our Foxtel box and bought a satellite dish had had it in the caravan with us and watched a lot of Food Network shows each night. Someone was always feasting on ribs or cooking up a big slab of meat in smokers of all different shapes and sizes. I would then go on the internet and order books on how to do slow-cooked BBQ. The biggest challenge was working our which post office to get the books sent to because we were traveling and didn’t have a plan or itinerary.
But I studied and practiced on the little hooded BBQ that came with the caravan and eventually produced some fairly edible food. When we got back from the trip, I had the opportunity to cook for a friends party and they had 40 people to cater for and it went really well. That really got me excited about the possibility of taking it further.

My sister ran a night market at St. Kilda beach here in Melbourne, so I watched people come to the market just to eat, have a beer and have a great time. It let me with a feeling that needed to get involved somehow.
We started off the business in 2009 with a marquee at small markets and needed to have a better presence so bought a van and started applying for larger events. It felt like a big step going from a marquee to a truck but I was very motivated by our customer’s response. It sort of happened quite naturally but it was a big deal at the time! I dread routine and the thought of going exactly the same thing each day, so the idea of going somewhere new all the time is really appealing.
I headed over to the USA and went to “Memphis in May BBQ Festival” in 2012 to see what it all looked and tasted like and to make sure I was doing it properly. The scale of the BBQ scene over there is massive. I came back with plenty of ideas of what I was going to focus on and how to present it.

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