Slow-roasted heirloom beetroots with stilton, oloroso caramel and crispy greens
Duck wings with coal-roasted vegetables
Freshly shucked oysters with hop vinegar
Mooloolaba yellowfin tuna with remoulade and anchovy
Great Southern Pinnacle grass-fed eye fillet steak
Burnt Ends Kitchen & Bar turns up the heat on Petrie Terrace
Burnt Ends Kitchen & Bar turns up the heat on Petrie Terrace

Burnt Ends Kitchen & Bar turns up the heat on Petrie Terrace

There’s a new hot-to-trot face on the inner-Brisbane dining scene, one that is sure to get you hot under the collar with excitement. The NKB Group’s newest venture is taking a two-pronged approach to its dining offering, both boasting a fiery twist. Burnt Ends Kitchen & Bar has brought sizzling yakitori, char-grilled Modern Australian morsels, tantalising Japanese-inspired tipples and a luxurious fit-out to The Barracks, quickly setting itself as a must-try dining and drinking destination.

The dining renaissance for The Barracks and its surrounds continues unabated with the new arrival of Burnt Ends Kitchen & Bar, which further bolsters the area’s spectacular growth spurt. The second venue to be opened in the precinct by NKB Group (which only recently opened the doors to Italian eatery Nativo Kitchen & Bar), Burnt Ends brings a fiery twist to the scene, specialising in morsels cooked to perfection over hot coals. Housed in the cavernous space that was once home to The Underground Nightclub, Burnt Ends has put its stamp on the building by creating two distinct areas under one roof. A yakitori and bar portion dominates the immediate entry, while a sit-down restaurant offers cushy comfort with table and booth seating leading to the open-plan kitchen, where a coal fire and rotisserie crackles with scintillating energy.

Both portions of the restaurant offer a different style of culinary wizardry, with NKB Group’s executive chef Gordon MacGregor creating two menus to sample. Those keen for a quick bite and a drink can take a seat at the bar and browse the sticks and snacks menu, where yakitori style skewers and Asian-inspired baos are available. The sizzling sticks come loaded with the likes of prawns, pork, enoki mushroom, chicken hearts and zucchini, while the baos come stuffed with pork belly, charred avocado, panko-crumbed white fish, and chicken katsu. The sit-down restaurant portion of Burnt Ends keeps the temperature turned up, plating up a range of dishes cooked fresh over the fire pit. Lamb racks, rotisserie chickens coated in garlic and herb butter, T-bone steaks for two, and Boerewors sausages cooked over charcoal are just a few to the cracking morsels available, but we can’t simply gloss over the rest. The menu also includes starters such as freshly shucked rock oysters, duck wings, coal roasted vegetables with charcoal vinaigrette, pork loin, coal baked potato, ash-roasted butternut squash and the likes of smoked chocolate delice for dessert. We’ve got the anticipation sweats – we need a drink. Thankfully the bar is well stocked with tap and bottled beer, a formidable selection of wine (common across all NKB Group venues) and a selection of spirits – even some Japanese-inspired cocktails.

Burnt Ends Kitchen & Bar is open from dinner from Friday September 1! Hot step over to the Stumble Guide for opening hours and contact details.

The Stumble Guide is our comprehensive Brisbane dining guide with more than 2400 places to eat, drink, shop and play.


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