Fat Pig BBQ by Split is, as you may have deducted, all about the barbecue. The irresistible aroma of smoked and barbecued meat is set to waft over the beachside suburb as the first taste of the new menu rolls out this weekend. Unlike its predecessors, food is the focus here. Of course, the fun side of Split remains central to the experience but rather than taking a supporting role, the menu has been designed to take centre stage. Crafted by Jon Nurminen, former chef from The Fish House and current head chef at Gods of the Sea, Fat Pig BBQ is centred around delivering the kind of food that people enjoy the most whilst sitting outdoors. It may seem oddly specific, but the result is seriously next level. Fat Pig BBQ is designed for fun – messy, sticky, saucy, fun (hence the cheeky name). It’s not fine dining by any stretch (for that, head downstairs to Gods of the Sea), but what you will find is trays piled high with slow-cooked brisket with sides of dijon slaw, mac ‘n’ cheese and potato salad. Meat-free mates aren’t left out in the cold, there’s a range of options to suit both vegetarian and vegan preferences.

Barbecue connoisseurs will be impressed to hear that not only is all the meat smoked in-house, but the drool-inducing marinades and sauces are crafted by the Fat Pig BBQ team too. Alas, a great meal isn’t great without good tunes, and music-lovers you are in for a treat. Taking inspiration from hip-hop and RnB, the quirky space has street art from a swag of local artists plastering the walls and is topped off by a disco ball to catch those sunset rays. With banging beats, epic cocktails, and belly-warming barbecue – Fat Pig BBQ is a certified vibe. There are family lunches on the horizon too, so you can bring the whole crew down and get your hands dirty while digging into some delicious bites.

To celebrate the official launch of Fat Pig BBQ, there will be a free pig-on-the-spit every Sunday for four weeks. For opening times, roll over to our Stumble Guide.