Nine-seat charcoal counter · Chippendale, Sydney

One fire, start to finish.

The fire is lit at 4pm. Dinner starts when it's ready.

Binchotan coals at first light, before service

IKindling

Hiramasa kingfish

Hiramasa kingfish, yuzu kosho, ironbark cold-smoke

IRONBARK · 160°C

Kindling — Hiramasa kingfish, yuzu kosho, ironbark cold-smoke

IIFirst Flame

Charred spanner crab

Charred spanner crab, brown butter dashi, burnt mandarin

STRINGYBARK · 230°C

First Flame — Charred spanner crab, brown butter dashi, burnt mandarin

IIIRising Heat

Smoked leek

Smoked leek, cultured cream, roasted koji

RED GUM · 290°C

Rising Heat — Smoked leek, cultured cream, roasted koji

IVFull Blaze

Blackmore wagyu skirt

Blackmore wagyu skirt, binchotan-seared, XO ash

BINCHOTAN · 340°C

Full Blaze — Blackmore wagyu skirt, binchotan-seared, XO ash

VCoals Settling

Whole flathead collar

Whole flathead collar, duck fat confit, native pepperleaf

COALS · 240°C

Coals Settling — Whole flathead collar, duck fat confit, native pepperleaf

VILow Ember

Aged duck breast

Aged duck breast, plum ember-glaze, charred witlof

EMBER BED · 180°C

Low Ember — Aged duck breast, plum ember-glaze, charred witlof

VIIAsh

Burnt honey custard

Burnt honey custard, charcoal meringue, Davidson plum ash

ASH BED · 90°C

Ash — Burnt honey custard, charcoal meringue, Davidson plum ash

One fire, start to finish