Barbecue restaurants are fast becoming a thing the world over but this modern Australian exemplar, with its open-concept kitchen, custom four-tonne dual-cavity oven, four elevation grills and cooking-from-wood mantra is the apotheosis. Besides the sheer theatre of it all, it’s hot heat, too, with the grills getting to 1700 degrees whether they’re fired with charcoal, apple or almond wood.
Tuck into smoked squid and shirako cacio e pepe, peri peri chicken, egg tart or simply their epic 45-day, dry-aged Blackmore's OP rib, or their celebrated burger. Chef-owner Dave Pynt is a legend in this kind of cooking so you’re in the best hands. Sides are spot on, likewise glasses of international reds. Popular, so plan ahead.
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