Eat at Billy’s

Billy Gibney and the Meat at Billy’s team have been sourcing top-grade protein for the populace of Brisbane for years. Now, firmly established as one of the city’s best butchers, the crew has decided to try something new. Eat at Billy’s is a new sandwich spot (located next to Meat at Billy’s Rosalie Village location) that is showcasing it’s excellent range of meat across a tight menu of two-handers. Eat at Billy’s is a frills-free operation – the old grungy black-and-white tiling remains, with a scattering of tables suitable to dine in and a roller window giving guests a direct view into the cosy confines of the kitchen, where Billy and head chef David Aron are preparing everything except the bread in house. The current Eat at Billy’s range is concise, with four sandwiches available alongside some extras. The Red Neck is a southern-fried chicken sandwich boasting crispy Elgin Valley free-range chicken tenders, Eat at Billy’s own confit-garlic aioli and shredded iceberg lettuce. Fans of a classic steak sandwich will no doubt gravitate to The Butcher – a beefy number featuring 150-g of Cape Grim grass-fed rump steak, caramelised onions, rocket and cheese sauce. The Big Paulie sees 150-g of carved Berkshire pork belly porchetta sandwiched with crispy crackling, salsa verde, pickled red onions, rocket and confit-garlic mayo to drool-worthy results. The final sandwich on the list is already one of the most popular – it’s called Not A F*$&en Rueben, and it’s one saucy sambo – wood-smoked wagyu brisket (cooked for four hours until it reaches melt-in-your-mouth tenderness) is piled high with red cheddar, pickles and a drippy dollop of Eat at Billy’s signature sauce. Sides such as hot chips, chicken tenders and a 150-g serve of pastrami are available for those with some gaps to fill, while beer, wines and sodas are on hand to help wash everything down.