Steve Kimonides and Raphael Guthrie were the sommeliers who always made dining (OK, drinking) at Il Bacaro a good time, until three years ago when they turned full-time barbecue specialists.

Since then, they've been roaming Melbourne and Victoria delivering some of the best brisket and sides in the state. Over summer, they ran a pop-up in Mornington. From June 1 you'll get the best of both their skill sets as they get back on the floor for a three-month take-over of the Grand Hyatt's Collins Kitchen.

The bistro is now a sea of denim and hot sauce, with rosemary bushes and a giant steel cow overseeing the dining room. On pour, you'll have access to the Hyatt's cellar, plus one-off blends (a pinot and nero d'avola) that the duo have created in collaboration with Quealy wines.

Kimonides and Guthrie will run the floor while chef Anthony Constantopoulos mans the pass, alongside the Grand Hyatt's executive chef, Jason Camillo.

On the plate will be some of Burn City's more refined dishes, which you might have experienced at their sit-down dinners. They'll offer their festival brisket burger and a Sample tinnie at lunch, but also pickled herring on rye, house-cured salmon with cottage cheese and smoked roe, and jalapeno poppers stuffed with brie and rolled in pistachio crumb.

On the big meat front there's hay-smoked chicken, short ribs and porcini-marinated hanger steak, but also duck breast and smoked confit leg, seared off to order and served with pickled carrots.

Open lunch Mon-Fri, dinner daily from June 1 to August 31.

Burn City at the Grand Hyatt, 123 Collins Street, Melbourne, 03 9653 4831, melbourne.grand.hyatt.com