Burnt Ends

One of our culinary adventures was an evening at Burnt Ends; a ‘modern Australian barbecue’ (yes I know we live in Australia and why would we – but Burnt Ends isn’t in Australia is it?)  The restaurant offers casual countertop seating so diners can be right on top of the kitchen action.  All the cooking is done in the four tonne custom built dual oven and three elevation grills.

Chief was in his element talking chefie talk with the chefs and I was mesmerised by how food came together on the plate with not much verbal communication between the brigade – it was almost like a well choreographed dance move.  I had taken along the new camera and felt rather conscious using it.  In fact I had it on auto and the flash went off and then I was politely asked not to use the flash.  That was it – I put the camera away and used my phone camera for the rest of the evening.  What I really wanted to take a photograph of was the chef’s hand leaning on the countertop, paused for a moment, waiting for a component of the dish to finish plating up.  It rested idle for just a few seconds but every vein on the back of his hand was standing out in the heat – it would have been a fantastic shot had I the courage.

Anyway, enough of hands – here are the superb dishes.

counter seating

warmed oysters with cream veal jus & herb oil

grissini with taramasalata & herbs

tartare on potato rosti

Jamaican chicken & crema

beef marmalade & pickles

garlic shoot with gremolata

scallop & XO

king crab & garlic

striploin with bone marrow

belly chop

creme brulee with pineapple

buttercake with lemon ice-cream

marshmallow

Custom built four tonnes ovens