The elevation grills are used for fish, which emerge with blistered skin and smoky interior. Reviews highlight that Pynt sources premium Australian fish and the whole fish preparation showcases the catch. The daily menu rotation means this dish varies based on what's available from suppliers.
Tips from diners
Arrive early or check the day's menu online—popular fish can sell out by service end.
The four-tonne dual-cavity oven is designed specifically for meats. Short ribs emerge deeply charred with a smoky crust while remaining tender inside. Diners across multiple reviews call this the restaurant's signature—the daily-changing menu always includes a version, and the burnt onion accompaniment adds acidic contrast.
Tips from diners
Ask your server about the wood variety they're using that night—it changes daily and affects the flavor profile significantly.
A simple snack that showcases the oven. The dough is cooked directly on the hot surface until blistered and charred. The burnt butter finish adds complexity. Multiple diners mention this arrives first and sets the tone for the wood-fire-forward philosophy of the restaurant.
Tips from diners
Eat this while it's hot—the crust becomes less crispy as it cools.
Dessert plays with the restaurant's burnt-sugar ethos. The meringue is deliberately charred at the edges, and the burnt honey ice cream provides caramel notes. Reviews note the playfulness—it's not trying to be refined in a classical sense, but rather confident and rustic.
Tips from diners
Skip dessert if you're full—the mains are generous and this is the lighter part of the menu.
Nose-to-tail eating is part of Pynt's ethos. The tongue is slow-cooked until tender, then charred in the oven. Food media and diners note this dish demonstrates confidence in the ingredient and the technique—no disguise, just pristine execution of an underrated cut.
Tips from diners
First time with tongue? The texture is buttery and tender—ask your server if you're hesitant, they can describe the preparation.
Founded by Chef-Owner Dave Pynt, Burnt Ends moved to Dempsey Hill in 2021 and now features a four-tonne dual-cavity custom oven and elevation grills. The kitchen writes new menus daily based on ingredient availability and believes in the magic of cooking with wood fire. It's held one Michelin star since 2018.
Book ahead. Tables are limited and the Dempsey location draws both regulars and tourists consistently.
The menu changes daily based on ingredient availability. Check their website or call ahead to see what's on that night before committing to dinner.
The wine list is strongly Australian-focused, with boutique selections. Ask your server for recommendations based on what protein you're ordering—the pairings are curated.
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