Whole
Carcass
The Breslin Concept
The Breslin Bar & Grill is an ‘in your face’ meat, sausage, curing, and terrine brasserie. The concept of using every part of the animal isn’t new and can be found in places such as the Square, St Johns and every provincial bistro in France.
It is not nose to tail - we utilise the whole carcass. This means looking at primary cuts such as fillet, sirloin, rump and T-bone as well as rediscovering secondary cuts of meat such as brisket, shin, flank, ribs, and offal.
We use our massive chalkboards to communicate our changing specials and seasonal produce.
Monday to Sunday
3/1 Southbank Blvd
03 9686 2110
info@breslingrill.com.au