ig: @bruscph Dry Aged Pork Neck

Another new dish on the menu; dry aged pork neck, grilled cabbage, ponzu sauce & fermented gooseberries. The pork neck is basted with teriyakisauce made from om BRUS' own Baltic porter. Food is served all week 15:00 – 22:00 and Friday through Sunday 12:00 – 22:00.

A post shared by BRUS (@bruscph) on Aug 14, 2017 at 12:28am PDT