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
Sweetcorn 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
£26 - 300g
/
£48 - 600g
Ribeye Steak
£26 - 300g
/
£48 - 600g
£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 King Prawns
Black garlic & chilli - Toasted Parkerhouse roll
£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
£9
Burnt Cheesecake
Sour cherry
£9
£9
Charred Peaches (v)
Lime zest & coconut yoghurt
£9
£9
Sticky Toffee Pudding
Vanilla ice-cream
£9
Breakfast & Brunch
Served Saturday & Sunday 9am – 2pm
Flame-grilled. New York inspired.
BIG PLATES
£14 Add flame-grilled short rib +£15
BRIX Big Breakfast
Crispy maple-cured bacon, sausages, slow-cooked beans, hash browns, grilled portobello mushrooms & vine tomatoes.
£14 Add flame-grilled short rib +£15
£13
BRIX Veggie Breakfast (V)
Veggie sausages, hash browns, grilled portobello mushrooms, vine tomatoes, smashed avocado & buttered spinach.
£13
£26
BRIX Breakfast Board
Maple-cured bacon, sausages, beans, hash browns, grilled portobello mushrooms & vine tomatoes.
£26
All served with sourdough toast
BRIX CLASSICS
£16
Chicken & Waffles
Crispy fried chicken thigh, buttermilk waffle, fried duck egg & hot honey.
£16
£19
Short Rib & Eggs
8-hour braised beef short rib, maple glaze, fried eggs & hash browns.
£19
ON SOURDOUGH TOAST
£13 Add poached eggs +£3
Smashed Avocado
Chilli Lemon & herbs.
£13 Add poached eggs +£3
£12 Add poached eggs +£3
Wild Garlic Mushrooms
Crispy mushrooms cooked in garlic butter.
£12 Add poached eggs +£3
£18
Bavette Steak & Eggs
Flame-grilled bavette, chimichurri & soft scrambled eggs.
£18
PANCAKES & FRENCH TOAST
£11
Buttermilk Pancakes Bacon Stack
Maple-cured bacon & Canadian maple syrup.
£11
£11
Blueberry Pancakes
Blueberry compote, Chantilly cream.
£11
£11
Cinnamon Brioche French Toast
Winter fruits, maple syrup & Chantilly cream.
£11
SWEET TREATS
£8
Chia Pudding (Vegan / GF)
Cardamom & vanilla-infused coconut milk, seasonal fruit & puffed grains.
Add cashew butter “Big John style”
£8
£8
Granola Bowl
Organic oats, almonds & seeds, tonka-bean yoghurt & seasonal fruit.
£8
£4
Bread, Butter & Jam
Heirloom sourdough, toasted.
Upgrade to cornbread | swap jam for chocolate-hazelnut or Vegemite.
£4
BAKERY
£6
Maple Croissant
£6
£6
American Cinnamon Roll
£6
£6
Pain au Chocolat
£6
DESSERT
£9
Daim Bar Cheesecake
£9
£9
Charred Peaches
Lime zest & Coconut Yoghurt (PB)
£9
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.