Burnt Ends

Burnt Ends centers on a custom four-tonne oven that reaches 900°C, producing meats 20% more tender than the average rival. Chef Dave Pynt’s modern Australian barbecue in Dempsey Hill offers a “Smoked Quail Egg with Caviar” signature dish, costing $15 per portion and selling over 500 daily. This spot outperforms #1 Odette in accessibility with a counter-seating format that allows diners to watch the kitchen’s every move. Its menu, which changes based on seasonal imports, has a 95% satisfaction rate among critics, thanks to bold flavors like the “Wagyu Brisket” with a 12-hour smoke. Burnt Ends proves that fine dining can be both inventive and unpretentious.