Come for a visit!

We are OPEN! Come visit our amazing BBQ and beer hall - featuring our slow smoked loveliness and Southern delectables and craft beer from around Victoria. Not to mention the finest wines from across the Mornington Peninsula. Below are some of our essential details. Learn about our booking details HERE. 

    Address: 

    87 Arthurs Seat Road

    Red Hill VIC 3937

    Hours & Days of operation: Monday & Tuesday, by appointment only. Wednesday - Sunday, 11am-9pm.

    Restaurant: 03 5989 3156 (please refer all bookings of parties from 1 - 10 to online form HERE.)

    General inquiries: restaurant@redgumbbq.com.au

    Events & Catering inquiries: info@redgumbbq.com.au

    Corporate or partnership inquiries: sales@redgumbbq.com.au

    Accounts payable & receivable: accounts@redgumbbq.com.au

     

     
    Great meat comes from farmers who care about their animals.
    BBQ tastes better when shared with friends and family.
    Loving what you do shines through.
    — Red Gum BBQ's Guiding Principles
    Mr. & Mrs. Pitmaster

    Mr. & Mrs. Pitmaster

    OUR STORY: 

    In 2012, while on paternity leave with his son, Martin finally decided to make his dream a reality. After years of eating and enjoying BBQ in the US, which turned into a passion for slow cooking ribs, pulling pork and making homemade BBQ sauces for friends and family, Melissa came home to Martin declaring, "I want to open a BBQ restaurant. I've decided." And the seed of Red Gum was planted. 

    After a year of designing, branding, planning and resourcing, Red Gum BBQ was officially launched in October of 2013 and with a 3x3 marquee and a trailer, winch and Texas offset smoker, Red Gum BBQ set out on the road and quickly became a regular at markets and events across the Mornington Peninsula. Over the summer of 2014, we teamed up with local cafe, Commonfolk Coffee and began Saturday Smoke; a night of Meat, Music & Merriment. A family-style, 3- course dinner with live bluegrass music, a selection of Peninsula brews, wines and ciders and general toe-tapping, knee-slapping festivity. See more about this evening in our blog entry, "Realising a BBQ Dream."  

    Saturday Smoke I - December 2013

    Saturday Smoke I - December 2013

    The evenings gave us a taste of what we wanted our restaurant to be: a space that feels like a great dinner party with friends, where the food is made with love, the wine and beer, unique and plentiful and the sounds of music and laughter fill the room. 

    In January of 2015, we brought our new 4 meter long trailer pit - Big Red - over from the US, continued pop ups, some really great Saturday Smoke events, catering and set up a permanent residence at the Red Hill Brewery.

    Big Red & Co.

    Big Red & Co.

    From there, we continued to define our brand and travel our path. Martin continued to source the best quality meat from around Victoria and to refine and expand our other offerings.  Our following grew as Southern-style BBQ did across Australia and as people made their way South to eat with us. As 2016 came around, the search began for our own space. The time had come and we needed to find a space to call home. But before we could do that. A trip 'home' was in order so we embarked on the Southern Lovin BBQ Tour, 2016. We visited Melissa's family and friends across the South East US and Martin spent some quality time with Southern Soul BBQ on St Simon's Island. Read all about his adventures there and our time eating BBQ and Southern food on our blog here

    Lunch with Harrison Sapp at Southern Soul BBQ, St Simon's Island. 

    Lunch with Harrison Sapp at Southern Soul BBQ, St Simon's Island. 

    After 6 months and traversing some very tricky waters, we found a home to call our own. Most recently the 900 square meter building was a car mechanics but after months of negotiating a lease, drafting plans, applying for permits and meeting compliance issues, our build started in late November and we officially opened our doors in late January of 2017.  Red Gum BBQ is now permanently and lovingly located in Red Hill on the Mornington Peninsula. Our space features craft beers on tap, an open pit room, indoor and outdoor dining, a wall of meat, featuring market costs and details about our meat, a retail space selling second hand southern cookbooks, our sauces and the rest, a kids corner, live music where possible and all of the amazingly authentic, wood smoked meat you have come to know us for.  We have been amazed and humbled by the amount of people who are coming to eat and share space with us and are looking forward to an exciting year ahead. 

    Thursday dinner when the fog rolled in. 

    Thursday dinner when the fog rolled in. 

     

    How it's done: 

    BBQ to Southerners is not simply food but a way of life.  It's the food you grew up on, the food you share with friends over a beer and a warm night and the food your family heatedly debate over who does it best. Just ask Melissa's mom to give you her opinion on the necessary elements of coleslaw. In moving to Australia, we were thrilled to find Melburnians, and in turn, Peninsula folk, feel just as passionately about their food. The marrying of these two homes was the concept for Red Gum. Using all of the traditional methods of cooking Southern BBQ at low heat over many hours, Pitmaster Martin uses the woods native to our area to delicately flavour the meat.  

    It is Martin’s passion for the food, for creating an authentic and high quality product that has translated into amazing BBQ. His relentless work ethic and desire for perfection mean he is constantly learning, improving and expanding the recipes and processed in a never-ending search for an even more impressive experience for our Red Gum diners. Many hours of working with farmers and butchers source the best cuts, finding and trailing woods for which provide the best flavour, endless hours and trials of new sauces in order to come up with the final beloved 3, developing mayonaises for rolls and slaws, the perfect buffalo wing sauce, the list of love and time going into his craft, is never-ending. Smoke has become a constant in our lives. And nobody is more tired and more fulfilled than Pitmaster Martin. He is living his dream and looking eagerly into a bright and smokey future

    Driving the business is a desire to be kind and good. The vision of being ethically minded, generous and quality focused is at the heart of all we do. Red Gum BBQ has a commitment to exclusively using free range and bred free range meats and using recyclable materials throughout the business. We want our customers to not only love our food but the experience of dining with us. We know how high our expectations are of great service and this is what we want to be. And ultimately, great food doesn't cut corners. It takes time and devotion and attention to detail to make great anything. And BBQ is no different. If you don't taste the care that has gone into every aspect of your meal - we want to know about it!