We are currently closed to carry out some improvements. We re-open for sit-in and food to go on Wednesday 28th April at 12 noon.
To book a table you can contact us at email@example.com or private message us via facebook.
We decided to open Kai Smokehouse following two back to back trips to New Zealand in 3 years. We were struck by the uncanny similarities to Scotland. We were also inspired by the creative way people embrace life – many small independent businesses offering something unique. Kai is our offering – we hope you enjoy! Hazel and Jude.
We cook low and slow – When it’s gone it’s gone!
We smoke our brisket and ribs in house – come in and give it a try
Tender and moist – Our Signature Dish. Served with pit gravy (Smoked and cooked Low and Slow for 14-16 Hours)
Tender Pork – Smoked with our own rub for 10-12 Hours and finished with our home made Texas Style BBQ Sauce.
Our popular smokey burger infused with paprika and garlic and a taste of Texas seasoning.
What People are Saying
“the dry rub barbecue ribs, which are ace, a beautifully dry, crusted surface with a relatively unobtrusive residual chilli heat.“
Joanna Blythman (The Herald)
“When you don’t want a dish to end. I think that’s a recommendation. Service and food amazing. “
“OMG, tried the lunch to go menu for a cheeky treat at lunch the other day; brisket wrap is actually sent from heaven (it’s that good and well I ❤️ my food) .“
“I don’t even know where to start! It’s everything you would want in a local restaurant. The premises are beautiful, the beer was great, the staff are just amazing and the food is honestly out of this world.“
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