18 Postcards
Burnt Ends is a buzzing, one-Michelin-star Australian BBQ joint where you can savor smoky meats straight from chef Dave Pynt's fancy wood-fired ovens.
"We’re not entirely sure what makes the food at Burnt Ends taste so good, but the prevailing theory is some form of Australian magic. The restaurant moved to a larger space in the Dempsey Hill area, but that somehow made reservations even harder to get. The menu changes pretty regularly, but what you can count on, though, is that everything from lettuce to duck hearts will have grill marks and be delicious—and that dinner will set you back at least $100 per person. Be sure to order their off-menu beef marmalade, a sweet and tasty mess of concentrated beef jam heaped onto their in-house sourdough. It’s like the Burnt Ends version of a secret handshake (but with meat). " - anthony eu
"Years ago, the Aussie owner-chef David Pynt opened a pop-up in London called Burnt Enz to great acclaim. Then his refined barbecue food cooked in a wood-fire brick kiln was taken up a notch with Burnt Ends in Singapore. In 2021, it moved to this location, twice as big as its previous space. The small but interesting snack menu is worth exploring. Meats and fish are well complemented by the Australian wines on offer. Book ahead to secure a table." - Michelin Inspector
"We’re not entirely sure what makes the food at Burnt Ends taste so good, but the prevailing theory is some form of Australian magic. The restaurant moved to a larger space in the Dempsey Hill area, but that somehow made reservations even harder to get. The menu changes pretty regularly, but what you can count on, though, is that everything from lettuce to duck hearts will have grill marks and be delicious—and that dinner will set you back at least $100 per person. Be sure to order their off-menu beef marmalade, a sweet and tasty mess of concentrated beef jam heaped onto their in-house sourdough. It’s like the Burnt Ends version of a secret handshake (but with meat). " - Anthony Eu
"Rank: #34 "If you only eat one thing at Burnt Ends, try the Sanger, a brioche bun filled with juicy pulled pork shoulder, coleslaw and chipotle aioli. Also available for takeaway and via delivery platforms."
"Rank: #14 "A four-tonne, two-oven brick kiln designed by chef-owner Dave Pynt, who won the Chefs' Choice Award in 2017, dominates the busy open kitchen. Almost everything here – from quail eggs to an 80-day dry aged rib – is touched by the kiln's heat and smoke, or by the custom grills, which are Burnt Ends’ heart and soul."
