Bones & Smoke on Pine Tree Lane in Terrigal serves up a wild barbeque experience with seasonal delights such as boar, wild goat, kangaroo and Aussie Wagyu. Located inside local favourite Laneway Café, this venue is all about turning the best ingredients into an amazing BBQ using fresh, seasonal produce to create dishes that capture the flavours of NSW, all infused with the rich taste of cherry wood.
Why should go drop in for a meal at Bones & Smoke? Here are three good reasons:
What’s your most popular dish/drink:
If you’re visiting Bones & Smoke, you absolutely have to try our wild boar fillet, deep-fried in butter - a rare treat that delivers an incredible balance of crispy texture and rich, gamey flavour. Another standout is our crocodile croquette, featuring slow-smoked crocodile tail mixed with creamy pecorino and mashed potatoes, topped with a perfectly cooked quail egg and finished with our signature beef tallow aioli.
For something truly unique, our pork jowl is a must-try. It’s dry-aged for a week, then slow-smoked with cherry wood, resulting in an incredibly tender, melt-in-your-mouth bite. If you’re a brisket lover, our Wagyu MBS7 brisket, slow-cooked for 78 hours, delivers next-level flavour and texture.
On the side, our mac and cheese with venison jerky is a crowd favourite. The jerky is homemade from wild deer sourced in the Hunter area, adding a deep, smoky richness to the classic dish.
What’s your point of difference:
We take pride in doing things differently - Bones & Smoke is the only venue on the Central Coast that refuses to use seed oils, even in our deep fryer, where we use butter, beef tallow and duck fat instead. This commitment to quality and tradition brings out the best in our dishes and ensures every bite is as flavourful as possible.
We also source our meats exclusively from Australia and a lot of them come directly from local hunters. That means wild-caught boar, venison, etc. Our slow-smoking process, using cherry wood, adds a unique depth of flavour that sets us apart from typical barbecue spots.
What is a fun fact not many people know about the venue:
Bones & Smoke is run by Chef Vinnie, who started his journey in Australia washing dishes in Bronte. In just four years, he worked his way up to become a Head Chef. His experience includes working at Icebergs, Mr. Wong and spending four years as a fine dining Private Chef with the high-end hospitality company Chefin. This background brings a level of precision, technique and creativity that elevates everything we do at Bones & Smoke.
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