The best seats at this mod-Oz hotspot are at the counter, which offers a prime view of chef Dave Pynt and his 4-tonne, wood-fired ovens and custom grills. The affable Aussie cut his teeth under Spanish charcoal deity Victor Arguinzoniz (Asador Etxebarri), an education echoed in pulled pork shoulder in homemade brioche, and beef marmalade and pickles on chargrilled sourdough.
The produce-driven, sharing-style menu changes daily, while the drinks list showcases smaller wineries and microbreweries. Reservations only taken at noon and 12.30pm for lunch and 6pm and 6.30pm for dinner – book in advance or get here early to add your name to the list.
