Thursday, August 20th, 7pm

€50 per person for a table of 4

For tables of 5-6 please book a table of 4 and then email us (at orders@bastebbq.com) to add extra guests.

For tables of 2 – please email us directly to book.

A surf ‘n’ turf evening for The Irish Times Food & Drink Club with chefs Gaz Smith of steak and seafood restaurant Michael’s of Mount Merrion and Andy Noonan of Baste BBQ, Fowl Play and founder of The Big Grill festival.

Where: Baste BBQ, 39 Clanbrassil Street Upper, Portobello, Dublin 8

There are 13 tables for 4-6 people and three tables for two available and there will be only one sitting. Please note the event is outdoors, think festival vibes and dress for an Irish summer.

Important information:
Guests attend events at their own risk and must follow Covid-19 guidelines as advised by the HSE, the Irish Government, and/or a member of staff.

Sold Out

SKU it-meal Category


What’s on the menu?

Surf ‘n’ Turf Oysters. Bone Marrow Dressing in a Carlingford Oyster
Lamb Sweetbread Taco With Coal Roasted Onions and Chimichurri

BBQ Surf ‘n’ Turf Platters: Whole BBQ’d Monkfish, Irish Shellfish Gumbo, Picanha Steak, Sugar Pit Beef Ribs. Sides: Ballymakenny Yukon Gold & Violetta Potato Salad; Roast Organic Vegetable Salad with Zingy Salsa Verde; Charred Corn & Irish Heirloom Tomato Salad

Jagermeister or Baileys Flavoured Artic Ice Hand Rolled Ice Cream.

The Chefs will talk about their experiences of barbecuing, grilling and smoking a variety of meat and fish, while preparing the menu for the event. If you’ve never managed to barbecue fish without it sticking to the grill, Gaz has some top tips to share. Andy will talk about meat sourcing, what fuels to choose, and how to get the most from your barbecue, grill or smoker. There will be a Q&A session and lots of laughs guaranteed.