New: Buffalo Sears Smoke House, Whiskey & Brew

A huge selection of smoked meats, beers the size of your head and an impressive range of whiskey's are the name of the game at Burleigh Heads’ latest eatery Buffalo Sears.

The space offers a relaxed, outdoor dining vibe and that ever-present salty ocean breeze. Located underneath the Swell building the restaurant opened recently introducing the first authentic smokehouse to the beachside suburbs’ dining scene. 

Owner Luke Fatooros combined his love of business with childhood friend Jason Nettmann’s extensive Chef experience to create the vibrant Southern American BBQ smokehouse and grill.

The pair make their secret sauces, rubs and spices in-house and use wood flavoured with the likes of bourbon, apple and hickory to smoke their produce. The process is known as a slow smoke and the outcome is multi-layered, mouth-watering flavours and melt in your mouth meats.

Meal portions are generous and there's plenty to make all your meaty dreams come true. 

Start with the Sears’ Buffalo Wings – slow smoked hickory wings chargrilled in a secret sauce with blue cheese dip and pickled cucumber and carrot sticks.

If you’re extra hungry don’t go past the Jim Beam Bourbon Glazed Pork Ribs. They’re smoked for six hours then chargrilled with a Jim Beam sticky bourbon glaze and served with coleslaw and beer battered fries.

The Smoked Salmon salad is a standout if you’re after something lighter. Made up of Tasmanian cold smoked salmon, lettuce, tomato, red onion, capers, pickled cucumber, roast baby potatoes and horseradish dressing. 

If you’re up for a whiskey tasting session, Buffalo Sears is the place to be. With tipples from both ends of the scale including The Balvenie and Laphroaig and the better known Monkey Shoulder and Hudson, there are plenty of flavours from all around the world to become acquainted with.

It's a meat eaters paradise and paired with a whiskey or two, you can't go wrong. 

LOCATION: 1 Ocean Street, Burleigh Waters (underneath the Swell building)
HOURS: 7am until late every day

Words and photos by Kirra Smith