Experts' Choice Award Burnt Ends
What the experts agree on
Burnt Ends elevates wood-fire cooking with theatrical flair—expertly smoked meats and fish in a Michelin-starred setting. Book ahead for premium steaks, creative snacks, and the mesmerizing sight of coals heating the grills.
“True to its name, most items get smoked in the brick oven; everything from a whole John Dory to the fork-tender onglet to a 45-day aged OP rib cap, cleavered to your desired weight.”
– Condé Nast Traveler
The Infatuation "We’re not entirely sure what makes the food at Burnt Ends taste so good but the prevailing theory is some form of Australian magic." Full review
Time Out "Besides providing brand new flavours to our already myriad culinary scene, there’s something theatrical about watching the chef scoop out white hot coals from the 700-degree oven to heat the grills." Full review
Michelin Guide 1 Star
"The small but interesting snack menu is worth exploring. Meats and fish are well complemented by the Australian wines on offer. Book ahead to secure a table." Full review
Fodor's "This internationally-renowned modern Australian barbecue restaurant, run by chef Dave Pynt, is always booked up, so plan your visit in advance. Classics like the Burnt End’s Sanger..." Full review
Condé Nast Traveler "The fact that Burnt Ends started out in a narrow shophouse, moved to a sprawling space in a former military barracks in 2021, and is still packed every night is testament to how popular..."
Time Out "Named for the lovely charred bits that blacken the edges of fired meats, this modern Australian restaurant earned a notch on Asia's 50 Best Restaurants list just a year or so into..."
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