Finger-licking barbeque, ablaze with fiery refinement
Claim to fame: Burnt leek topped with capers, parsley and chopped hazelnuts in brown butter sauce
Reason to go: The daily-changing à la carte menu
To look out for: Grilled short ribs (Aka Jacob’s Ladder)
Building on his East London pop-up BBQ concept, one-time Asador Extebarri chef and Perth native, David Pynt, has created one of the city’s most popular eateries. Burnt Ends fires up modern Australian-inspired BBQ fare, dispatched from custom built, double cavity brick ovens and a set of elevation grills.
With a strict no-reservations (except for 6pm and 6.30pm) policy, snagging a seat at this hole-in-the-wall requires a bit of luck and lots of advance planning (We’re talking about six to eight weeks). Diners who oblige with patience are duly rewarded with Pynt’s smoky and savory small plates. Almost a fixture on his daily-changing menu is the burnt leek, a homerun that’s even inspired copies. It arrives stripped to its sweet tender stem with a riot of capers, parsley and chopped hazelnuts doused in an intoxicating brown butter sauce. So popular it may trigger a minor revolution if taken off the menu, pork sangar is Pynt’s signature style, slow-roasted pulled pork shoulder, sandwiched in homemade brioche and dripping with chipotle aioli, it’s a five-napkin-mess to eat but so worth it. Grilled meats and seafood are equal knockouts; the onglet from Mayura Station, Southern Australia, is presented on a blanket of sweet burnt onion purée topped with unctuous globs of bone marrow while plump Western Australian marron (Crayfish) appears with a crown of tobiko, chopped kombu and a drizzle of smoked butter beurre blanc. With the exception of a few pricey menu items, a meal at this trailblazing BBQ restaurant is not wallet-scorching.
Located in a narrow shop house unit in the heart of Chinatown’s former red light district, Burnt Ends offers only 16 seats, plus a minimum-spend chef’s table that takes no more than eight. The drinks list features an interesting array of Australian wines, about half of which are biodynamic, organic or natural, from small growers and family wineries.