The Rock Supports Keystone's BBQ Degustation

Keystone's BBQ Degustation is going down on Sunday March 31st from 5pm as their own award-winning chef Matt Greig and craft beer ambassador Sam Hallam bring you an eight-course degustation of southern style BBQ and matching craft beer.

And because we know you all love Southern Style BBQ and Craft Beer to wash it down with as much as we do, we've got a table for you and 3 mates at the Keystone BBQ Degustation!

Text BBQ and your details to 3520 to be in to win a table for 4!

Seats for this one-off event will be strictly limited so make your booking now by calling Keystone on 07 839 4294 or emailing info@keystonebar.co.nz

Check out the Event Page HERE 

Each customer will enjoy eight different courses created by champion BBQ chef Matt Greig each individually matched to a 200ml serving of craft beer for a total of $119.

You may choose to give your beer to someone else or swap it for non-alcoholic alternatives, but all attendees will be charged $119 regardless. The craft matches will be announced on the night, however the menu has been included below.

Menu

Smoked chicken liver pate
- with corn bread, charred onions

Pork belly burnt ends
- with peanut caramel

BBQ lamb shoulder pie
- with smokey mash, sugar snap peas

Smoked short rib
- with pickle corn, slaw, warm chimichurri

Low and slow beef brisket burger
- with lettuce, mustard, pickles, smoked cheese, potato skins and truffle aioli

BBQ beef wellington
- with braised red cabbage puree, jus

Smores
- with banana, bacon ice cream

Bacon wrapped smoked brie
- with charcoal falwasser crackers, honey comb

Matt Greig – Head Chef of Keystone:

Matt isn’t just passionate about BBQ, he has also quietly become one of the most talented and successful chefs in Hamilton. Matt honed his skills working alongside one of Hamilton’s most awarded chefs, Andrew Clarke, in the Victoria Street Bistro kitchen for nearly four years.

After being named Apprentice Chef of the Year in 2016 by New Zealand Chefs Association Inc, Matt was appointed Head Chef of Victoria Street Bistro in February 2017. His commitment to quality was a major factor in VSB retaining its position as one of New Zealand’s few two-hat restaurants in 2017 and in winning a Beef and Lamb Excellence Award in 2018.

Matt enjoys the culture of BBQ competitions where he competes as part of his BBQ team “KGB”. This team has already experienced considerable success being named the 2018 Hamilton Amateur BBQ Grand Champions, picking up people’s choice awards for individual dishes in Hamilton and Wellington, and recently achieving a commendable 3rd place at Meatstock - in the burger category - alongside Bluestone Steakhouse’s Matthew Gemmell.

Matt appreciates the time and energy required to prepare a piece of meat for the BBQ, especially the spices, rubs and injections that add so much flavour. All of this passion and skill will be showcased throughout the eight courses of his first BBQ degustation menu.

Sam Hallam – Craft Brand Ambassador for DB Breweries

Following five years in the hospitality industry and a further two years at Peroni, Sam joined DB Breweries three years ago. After two years as the Business Management Director for the total DB portfolio, he has spent the last twelve months as the Craft Brand Ambassador for the DB craft portfolio.

Sam’s favourite part of his current role is the beer and the people involved in making it! His favourite beer at the moment is Tuatara’s Coastin, because it has the full flavours of an IPA but the with the ABV (Alcohol By Volume) of a pale ale which means it’s perfect for any occasion.

Sam has matched seven different beers and one cider to each of the eight courses to create the perfect compliment to Matt’s menu.