7 Arthurs Seat Rd, Red Hill VIC
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Red Hill
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In 2015, Martin and Melissa almost gave up their dream of starting their own restaurant. Now, you’ll find their Red Gum BBQ shed full of jovial customers tucking into one of their beef briskets or favourite pulled pork dishes. The location is subtle. You’ll drive past a service station to a shed located out the back. Inside, however, you’ll be met with the aroma of smoking meat and a community feel like you’ve never experienced before.

The American style fit out allows you to immerse yourself in the the southern style restaurant experience. After all, Melissa grew up in the USA and has always known that Australians were missing out. Describing themselves as a “barbecue joint” they’re all about good beer, good food and good times. Martin and Melissa have both honed their skills over the years.

Red Gum is as authentic as it comes. Their smokers steer clear of gas and are fuelled by – you guessed it – red gum wood. It’s a science and an art that they’ve perfected over many trips to local markets before moving into the monstrous industrial shed they now call home. With an enormous bar and a huge array of local brews on tap, it’s the perfect spot to bend an elbow as well.

With plenty of space to cater for all parties, you’ll see Grandma’s 60th birthday going on alongside a bucks party. It just works. That’s the vibe they’ve built and it draws people in. Bringing back face to face conversation is key for them. You might find yourself seated with a group you’ve never met, but that’s what makes the experience unique. By the end of the night you’ll have made new friends thanks to the communal setup at Red Gum BBQ.

The team only sources Mornington Peninsula wines, focusing on developing relationships with other business owners in the area. Being the only restaurant in Australia with a B Corp certification, they know the importance of finding quality meat ethically. Their beef brisket is a bestseller and new specials are pumped out weekly. Slather one of Red Gum’s homemade sauces on, and you’re set for a quality feed.

You’ll see the smoke rising from 11am–9pm, Wednesday to Sunday, while Monday and Tuesday are by appointment only.