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24° & PARTLY CLOUDY ON SUNDAY 23 SEPTEMBER IN BRISBANE
By Kat Hayes
September 06, 2017
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Burnt Ends Kitchen & Bar

Think 1kg T-bones and tipples with hibiscus vodka.
By Kat Hayes
September 06, 2017
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The Barracks has officially welcomed its latest culinary destination with the opening of Burnt Ends Kitchen & Bar.

Run by the good folks at NKB Group, Burnt Ends is no freshman effort: they've already got Nativo Kitchen & Bar (also at the Barracks), Nickel Kitchen & Bar, Nantucket Kitchen & Bar and NKB Express on the go.

Their latest offering boasts a state of the art coal-fire kitchen at its heart, and a range of dining options as its bread and butter, so to speak. There's a busy bar-style section for those wishing not to linger, and an intimate private dining option for those who do.

The coal-fire kitchen has already proven a unique challenge to the restaurant, with the kitchen staff requiring thorough training to master it. But it's also perhaps their biggest calling card.

"It is definitely trickier to cook on coals compared to gas but we can incorporate some amazing aromas into our proteins by adding hickory-infused wood chips and aromatic herbs," says executive chef Gordon MacGregor.

Diners can enjoy smoky Asian fusion fare featuring lots of fresh seafood, and a bar menu showcasing yakitori as well as other char-grilled deliciousness. The main food menu has a "from the fire pit" section which includes some serious cuts of meat including a 100 percent full blood wagyu scotch fillet and a 1kg T-bone steak. They're not messing around over here, but vegetarians needn't fear: plenty on the menu for you, too.

Drinks-wise, the cocktail menu serves up cheeky Japanese inspired tipples such as the Geisha, made with gin, pomegranate and hibiscus vodka, red miso, lemon juice and egg white. They also offer top shelf wines and a healthy selection of beers.

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