Secret Smokehouse

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The smoker is already fired up.

Every Friday, Executive Chef Dennis John Barton fires up the smoker at Bowls & More for a relaxed barbecue experience inspired by authentic low-and-slow cooking. From premium smoked meats to weekly creations, Secret Smokehouse is all about bold flavours, quality ingredients, and the anticipation of discovering what’s coming off the smoker next.

Every Friday brings a new selection of slow-smoked favourites and Chef’s weekly creations, showcasing premium ingredients, bold flavours, and the craft of authentic barbecue.

EVERY FRIDAY

Time: 12:00 – 16:00 | Location: Bowls & More

Enjoy at Bowls & More, take it to the pool, or wrap it up to enjoy in the comfort of your room

secret smokehouse

FROM THE SMOKER

Selection changes weekly. Prices vary depending on the day’s smoked favourites.

• Signature Smoked Brisket

• House-made Smoked Sausages

• Pulled Pork Sandwiches

• Stuffed Jalapeño Peppers

• Smoked Chicken

• Chef’s Weekly Specials

Good to Know

A Different Side of Bowls & More

One day it’s superfoods and smoothies. On Friday, it’s brisket, smoke, and barbecue.

The Secret Is the Smoke

Authentic low-and-slow cooking means every bite is worth the wait.

Chef’s Playground

Alongside signature favourites, Chef Dennis introduces new smoked creations whenever inspiration strikes.

Meet Executive Chef Dennis John Barton

With more than 30 years of international culinary experience across Australia, Thailand, Vietnam, the Philippines, and the Maldives, Executive Chef Dennis John Barton brings his passion for authentic barbecue to Secret Smokehouse.

Every Friday, Chef Dennis personally tends the smoker, preparing premium cuts using traditional low-and-slow techniques that develop rich flavour over time. Alongside signature favourites, he introduces limited weekly specials inspired by seasonal ingredients, making every Smokehouse session a little different from the last.

“The best barbecue is worth waiting for. Good ingredients, patience, and great company are all you need.”
— Executive Chef Dennis John Barton

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