Redfern Asado at The Norfolk, Surry Hills

I’ve been to the Norfolk a couple of times before – once for crab and once for tacos – but when we get there on a Sunday afternoon there’s a very different vibe. It’s dead quiet on the inside of the pub, but follow the smell of meat and the sound of people talking and you’ll find yourself in a lush beer garden out the back.

Here is where Chef Jamie works his magic with the meat every Sunday from noon, when the Redfern Asado kicks off. There are all kinds of meats in the counter, including heaving slabs of beef and pork ribs and an impressive looking beer can chicken standing tall and upright, with glistening skin.

Beer can chicken

Asado translates to ‘barbecue’ in several South American countries, where it refers to the barbecuing of meats as well as the actual event of attending a barbecue. It usually involves grilling a range of meats over a charcoal-fuelled open fire for long period of time, resulting in slow-cooked meat with a smoky flavour from the coals.

Asado menu

The meats at Redfern Asado are sold by weight and priced per 100g, and all served with coca cola rice, beans and flour tortillas.

Keep it saucy…

There’s also (literally) buckets of sauce to go with your meat feast. There’s a choice of salsa rojo, a red tomato-based sauce with a bit of a spicy kick, or a vibrant fresh green chimmichurri made with garlic and herbs. Both are great with the meats, and it’s really up to personal preference whether you use one or both!

Meat platter!

We’re treated to a plate of porcine and bovine goodness, with a bit of chicken thrown in for good measure. All the meats are flavoursome and deliciously juicy, with the picanha rump cap is one of my favourites, along with the beer can chicken.

Pork ribs – $8/100g
Beer can chicken – $28 whole/$15 half
Sausages – pork and fennel, and morcilla – $7 each

The morcilla blood sausage is also surprisingly good. I’m usually not a huge fan of blood sausage but there’s not a strong metallic taste to this one, and there’s enough fat in the sausage to keep it flavourful and juicy.

Tostones with smoked chilli mayo – $5

On the side, we get a serve of tostones with smoked chilli mayo. These are fried plantain chips and are slightly starchy and addictive. Sir D ate so many of these that I barely got to try any!

Blood Moon – $10

To chill your meat sweats and wash it all down, The Norfolk has a great selection of cocktails and Bloody Marys, with $12 Bloody Marys on Sundays.

Redfern Asado is on at the Norfolk every Sunday from 12 noon until sold out. When we arrived at 1pm on Sunday, the place was pretty packed out so make sure you get there early to grab a table and have your pick of the meats!

Penguin says Feed Me dined at The Norfolk courtesy of the Drink n Dine Group.

The Norfolk
305 Cleveland St
Surry Hills NSW 2010
Ph: +61 2 9699 3177
Open Monday to Saturday, 12pm-12am, and Sunday, 12pm – 10pm

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