Will Ricker (of Bodega Negra fame) brings his American BBQ venture to Victoria's Nova development.

The Stoke House (a modern take on the great British carvery) is an American BBQ that uses a cooking method of wood burning pits on cuts of brisket, ribs, chicken and pulled pork alongside modern-classic cocktails and wines (straight from the barrel) - set in a contemporary, bustling dining hall.

The self-service, carvery-style restaurant offers up locally sourced meats (ordered at the counter), alongside seasonal sides (such as smoked cauliflower cheese, pulled pork beans & roasted balsamic beets) and fresh salads (with produce even harvested from their 'living salad wall'). Pete Denhart, acclaimed former Head Chef of Fitzrovia’s The Newman Arms, is at the kitchen’s helm. Dishes include: slowly smoked Ruby Red Suffolk beef short rib, Middlewhite pork collar brioche with fennel apple slaw and burnt apple sauce and rare Cornish barrel rump. The design is by N.Y.C based designer Jason Volenec and features communal tables, bench and bar seating and low lighting. 

Ideal For

Stoked, grab and go

Signature Dishes

Slowly smoked aged Ruby Red Suffolk beef short rib; Slow roasted Welsh lamb belly; Middlewhite pork collar brioche with fennel apple slaw and burnt apple sauce and finally, Rare Cornish barrel rump, seared and seasoned with Cornish Sea salt.