Burnt Ends

BURNT ENDS HAS PERMANENTLY CLOSED IN DECEMBER 2017.

Burnt Ends is a stunning bar-restaurant occupying the historic horse stables and ex-Underground site at The Barracks, Petrie Terrace.

Step inside the old brick and pressed metal walls to another world, with dimlit dining booths, raked ceilings, ornate wooden bar, two open kitchens (one with a coal fire pit), smooth music and an ambient garden courtyard to one side.

Patrons of all ages will feel at home at Burnt Ends, with something for everyone, from drinkers to groups, late night revellers or intimate dates. And this is one rare place in Brisbane where you can get food served after midnight.

The front kitchen peddles street food cooked on Japanese coals from 11.30-late – Burnt End Sticks (yakitori) and Bao with a twist, as well as shoestring fries with burnt ends seasoning.

Yakitori sticks include salmon, chicken hearts with soy glaze, enoki mushroom and ponzu, zucchini with togarashi pepper, chicken thigh with sesame mayo and king prawn, chilli and soy.

Delicious Bao choices include pork belly with kimchi, coriander and spring onion; charred avocado, soy and togarashi pepper or grilled corn, sesame mayo, pecorino and sriracha.

Serious diners can opt for the dinner menu, served from 5.30-10 Wed-Sun and for lunch from 12-3 on Friday and Saturday. Starters include bread with black garlic butter, duck wings with togarahi pepper and orange or a selection of coal-roasted veges with Burnt Ends own charcoal vinaigrette.

From the Mains, delectable dishes include West Australian crayfish with wood-smoked butter and lemon or slow roasted heirloom beetroots with stilton, oloroso caramel and crispy greens, and, from the fire pit, Boerowors sausage over charcoal with crusty bread and chimichurri sauce. From the fire pit, look out for Flinders island Lamb Rack, Dry Aged Butcher’s Cut and, for 2, a choice of 1kg Ranger Valley T-Bone steak or Rotisserie Garlic chicken with herb butter.

To accompany, there’s coal-baked potato with whipped salted butter, wood-fired succotash with corn, broad beans and peppers or eggplant, crisp herbs, yoghurt and hickory oil.

Not just a great place to dine, Burnt Ends is also a fab drinking hole, starting with the exotic signature cocktails such as  Burnt Crème Brulee, Lemon Meringue and Japanese style Geisha (gin, hibiscus vodka, pomegranate, red miso, egg white and lemon juice) and From Japan With Love (cognac, strawberry and Vietnamese mint syrup, sake, yuzu and lychee juice and egg white).

There’s plenty for beer drinkers to love, with 7 beers (including Burnt Ends own session ale and lager) and a cider on tap, lagers including XXXX Gold, Corona and Heineken, Stone & Wood and Little Creatures Ales, Pale Ales from Fortitude, Sierra Nevada and 4 Pines, Newstead, Feral and White rabbit Dark Ales from Newstead as well as a small selection of IPA, Pilsner, Wheat bear and craft cider.

The extensive wine list includes rose, red, white, sweet and sparkling (including Veuve Clicquot) by the glass and varietals from the leading wine-growing regions of Australia and the world by the bottle – rose from St Tropez and Provence, NZ and Vic; whites from Italy, France, NZ, Tas, SA, Vic and WA; reds from Portugal, SA, WA, NZ, Vic and USA; as well as sweet wines from France and Italy.

Burnt Ends also has a premium list – White or Red Wine Collector – featuring high end drops like the Loire Valley’s Vouvray Grandes Annee Marc Bredif (1981) and Hawke’s Bay Craggy Range ‘Aroha’ 2015.

In addition there’s a great selection of standard and premium spirits, aperitifs and liqueurs including Lillet Blanc and Rouge,  Chambord, Chartreuse and Frangelico.

Need to know – Burnt Ends has some great function spaces that can be sectioned off. Secure undercover parking is available at The Barracks (2 hours free).

Nice to know - Owner of Burnt Ends is renowned Brisbane restauranteur TJ Peabody, one-time VIP Underground member, who owns Nativo Kitchen & Bar across the driveway and glam Valley eatery Nickel Kitchen & Bar.