While You Wait
£4
Gordal Olives
Burnt lime & rosemary
£4
£6
Parker House Rolls
Orange sea salt & jalapeño butter
£6
Small plates
£8
Merguez Scotch Egg
Fermented chilli mayo
£8
£8
Pig’s Head Croquettes
Mustard aioli
£8
£9
Fire-Roasted Bone Marrow
Grilled bread, parsley & lemon
£9
£9
Charred Smoked Mackerel
Basil & apple
£9
£7
Blistered Padrón Peppers
Smoked chilli salt
£7
£7
Jerusalem Artichoke Fritter
Jalapeño & garlic mayo
£7
Fire & Grill
£70
/
£120
BRIX Board (for 2 or 4)
500g beef short rib, bavette, merguez, charred Padrón peppers, chimichurri, dry-aged cheeseburger & bone marrow
£70
/
£120
£21
Bavette Steak
Black garlic butter
£21
£300g £26
— 600g £48
Ribeye Steak
£300g £26
— 600g £48
£16 — Add fries £4
The BRIX Burger
Dry-aged beef patty, smoked cheddar, burnt onions, house pickles & chilli mayo
£16 — Add fries £4
£26
8-Hour Braised Short Rib
Beef jus
£26
£25
Charred Monkfish Tail
Nduja butter & lemon Confit Tomatoes
£25
£14
Flame roasted Aubergine
Confit Tomatoes
£14
Sides
£5
Fries
Smoked salt
£5
£6
Grilled Hispi Cabbage
Garlic, chilli & romesco
£6
£6
Tenderstem Broccoli
Crushed hazelnuts
£6
Sweet Stuff
£8
Burnt Cheesecake
Sour cherry
£8
£8
Charred Peaches (v)
Lime zest & coconut yoghurt
£8
£8
Sticky Toffee Pudding
Vanilla ice-cream
£8
While You Wait
£5
GORDAL OLIVES
burnt lime & rosemary
£5
£6
PARKER HOUSE ROLLS
orange sea salt & jalapeño butter
£6
SMALL PLATES
£8
MERGUEZ SCOTCH EGG
fermented chilli mayo
£8
£8
PIG’S HEAD CROQUETTES
mustard aioli
£8
£9
FIRE-ROASTED BONE MARROW
grilled bread, parsley & lemon
£9
£9
CHARRED SMOKED MACKEREL
basil & apple
£9
£7
BLISTERED PADRÓN PEPPERS
smoked chilli salt
£7
£7
SWEETCORN FRITTER
jalapeño & garlic mayo
£7
SUNDAYS AT BRIX
All served with roast potatoes, maple-glazed carrots, charred hispi cabbage, Yorkshire pudding & bone marrow gravy
£22
FIRE-CHARRED FREE-RANGE CHICKEN
£22
£23
DRY-AGED BEEF RUMP
£23
£22
HONEY-ROAST PORK BELLY
crackling, apple & basil mojo
£22
£20
FLAME ROASTED AUBERGINE (PB)
£20
£25
THE CHEF’S ROAST
pick any two cuts
£25
Cocktails
Loud, bright, lightly dangerous.
WELCOME TO BRIXTON
Roasted coconut rum, smoke-cut jalapeño, ginger heat and sharp lime.
Loud, bright, lightly dangerous.
Dry, herbal, mineral — smoke that lingers.
SAFE WORD
Mezcal, charred pineapple, smoked rosemary and lavender.
Dry, herbal, mineral — smoke that lingers.
Sweet heat, fire and slow burn.
RED EYE
Red eye chilli-infused reposado, smoked paprika and tropical fruit.
Sweet heat, fire and slow burn.
Rich, nutty, toasted luxury.
MADE IN LAGOS
Dodo Plantain infused Rum, Frangelico, Amaretto and roasted walnut syrup with fresh lemon.
Rich, nutty, toasted luxury.
Bitter-sweet, juicy, vibrant citrus.
GRAFFITI CITRUS
Blood orange gin, Aperol, yellow Chartreuse and pomegranate molasses.
Bitter-sweet, juicy, vibrant citrus.
Clean, crisp, quietly intense.
PEAR PRESSURE
Cîroc vodka, green apple liqueur, pear cordial and balsamic lift, topped with prosecco.
Clean, crisp, quietly intense.
Silky, deep, dessert-driven.
SMOKED SOUL
Blended whisky, wood-smoked whisky, Oloroso sherry and maple with lemon.
Silky, deep, dessert-driven.
Lush, herbal, late-night trouble.
BAD INFLUENCE
Hennessy, absinthe, Licor 43 and roasted pineapple with fresh lemon.
Lush, herbal, late-night trouble.
Fresh, herbal, dangerously smooth.
FORBIDDEN FRUIT
Vodka, Bénédictine, green Chartreuse and apple with ginger fizz.
Fresh, herbal, dangerously smooth.
All cordials, syrups, infusions and smoked elements are made in-house — fire-led, flavour-driven.