At Barbicrew, barbecue isn’t just a cooking method — it’s a ritual, a celebration, and a connection to our roots. The heart of what we do is churrasco: the traditional Brazilian way of cooking meat over an open flame. It’s a centuries-old practice that’s all about simplicity, patience, and flavour — and we bring that same spirit to every dish we serve.
It all starts with the fire.
We use high-quality charcoal, which burns hotter and cleaner than other fuels. This gives our meats that distinct smoky depth while locking in juiciness. Unlike fast grilling methods, churrasco is about time. We slow-roast our meats on skewers or grates, rotating them carefully to ensure even cooking and maximum tenderness.
Next comes the meat.
We source premium cuts — like picanha (rump cap), chicken thigh, pork belly, lamb rump, and chorizo — and season them with just the right amount of salt or spice. There’s no need to hide behind sauces or heavy marinades when your ingredients speak for themselves. Every cut is carefully selected, trimmed, and cooked to perfection by our expert team.
Finally, it’s all about the experience.
Churrasco is meant to be shared — with friends, with family, with strangers who become friends. Whether you’re dining at our Bondi Deck venue, enjoying a Barbicrew pack, or hosting a catered event, we serve your food with the same love and care that you’d find at a traditional Brazilian gathering.
From fire to fork, every step we take honours the rich tradition of Brazilian barbecue — and delivers a meal worth remembering.