Great Ozzie Barbecue

When

Nov 26th, 6pm - 10pm

Wednesday every week

Where
Kommune Details
Contact

Amy Bourke

6466-2416

kommune2@gmail.com

Contributor
Description

Our all-you-can-eat, gourmet bbq is back; bigger and better than ever. We're going all out this year with steaks, baked potatoes, top-quality sausages, our sensational salads and two free drinks every Wednesday night.

The old barbie is history, we've got a new shiny silver beast and some very exciting celebrity chefs lined up for this year to keep it company. The beers are cold, the nights are getting warmer and Kommune is the place to be.

Contributed by kommune3

7 months, 3 weeks ago

City Weekend
says

It's an all-you-can-eat barbecue extravaganza and this year the Kommune boys are going all out. Find steaks, baked potatoes, sausages, salads and two free, yes, free drinks awaiting your eager stomach. They've even invested in a new, shiny barbecue and have a line-up for celebrity chefs ready to get flipping. Come out and join the fun. RMB148

Comments Add a public comment

kommune3

It's an all out GUN show this week.

Our good mate and The Westin Hotel's front man, Tommy Gun, brings his ol' man, Robby Gun, and his ol' girl, Mummy Gun, all the way from Adelaide, Australia to cook and clean for the masses.

So lock and load as Shanghai's own Weapon of Mass Destruction calls in the troops for what will be an impressive arsenal display as the firing squad flip rissoles, burn sausages and undercook steaks.

Starter's pistol set for 6pm, eskys full, sauce bottels primed: Kommune is Locked and Loaded!!!!

6 months, 2 weeks ago

kommune3

One of Shanghai’s Grand Cru wine-toffs takes his nose out of his, err, glass long enough to cook up a storm behind our hotplates this week. Our mate Michael Lee from The Wine Republic is carefully crafting the perfect BBQ, using only the best parcels from the finest terroir, accompanied by generous serves of Yering Station, one of Australia’s leading drops.

Michael has owned his own vineyard in the Yarra and has been methodically pickling himself for the last 10 years. In between glasses, bottles and the odd cask or two, he writes for several Shanghai magazines on the mysteries of the winemaker’s craft and seeks to broaden the local pallet beyond the Great Wall.

The grapes have been picked, pressed and fermented and bottled: on Wednesday September 3rd, Kommune pulls the cork on the Booziest of all BBQs.

2 months, 3 weeks ago

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