Apparently there’s no stopping NKB Group’s TJ and Kim Peabody. After closing their Hampton-influenced Indooroopilly eatery, Nantucket Kitchen and Bar, in May, they quickly opened Nativo in Petrie Terrace’s Barracks precinct. Now, just across the road, comes Burnt Ends Kitchen & Bar, a fire-themed venue the Peabodys unveiled earlier this month.

Before you ask: no, it’s not related to Burnt Ends in Singapore, Australian chef David Pynt’s modern barbeque restaurant recently rated as among the 50 best in Asia.

“[David Pynt] is doing something absolutely phenomenal,” says NKB Group executive chef Gordon MacGregor. “We’re hopefully going to do something absolutely phenomenal, but [it’s] different.”

Perhaps best known for its long tenure as the iconic Underground nightclub, Burnt Ends’ venue is split into two separate areas. The “Kitchen” focuses on modern-Australian fare cooked over a charcoal-fuelled fire pit, while there’s also an Asian-fusion yakitori-style “Bar” that’s open until late.

“I want people to go, ‘This is good wholesome cooking done really well over charcoal’,” MacGregor says. “It’s very different to normal cooking, you can’t flick a switch and turn it off, or turn it up. You have to understand your coal.”

On the kitchen side of things, there are numerous starters such as duck wings and wood-fired clams, a short selection of mains and a substantial list of meat cuts available from the fire pit. The bar menu includes yakitori sticks, pork meatballs with sticky soy, and a number of snacks, including three different baos. Continuing the fire theme, desserts include wood-roasted stone fruit with cheesecake mousse, walnut crumble and honey ice-cream.

A comprehensive drinks list features a large number of wines available by the bottle and glass, a selection of cocktails and an impressive range of beers on tap, including its very own Burnt Ends session ale and lager.

TJ Peabody was behind the design, and decided to leave much of the heritage-listed space unchanged. Brick walls and large beams hanging overhead add character, but the highlight of the space is the large open kitchen. The centrepiece, a custom-made fire pit, was produced locally and is the only one of its kind in Australia.

“The smell and feel of this place when everything is up and running, it’s warming,” says MacGregor. “It’s like, ‘Wow this is awesome’.”

Burnt Ends Kitchen & Bar
61 Petrie Terrace, The Barracks
07 3368 1881

Hours:
The Bar:
Wed to Sun 11:30am-late

The Kitchen:
Wed to Thur 5.30pm-10pm
Fri to Sun noon-3pm, 5.30pm-10pm