Burnt Ends
4 expert reviews
“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
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