Burnt Ends - Men's Style Council Place

It’s all about the oven at Burnt Ends, Australian chef Mr Dave Pynt’s celebration of cooking with fire. He had a 4-tonne, wood-burning monster with customised grills made especially, and he puts it all to good effect. The daily-changing menu is mainly meaty, with the likes of pulled pork in a brioche bun, king crab or suckling pig all taking their turn in the flames, and there’s wine from small producers and craft beer to wash it all down. A decidedly better sort of barbecue.