About UMAI Product

Burnt Ends is a modern Australian Barbeque offering casual dining with seating at countertop table looking directly into the open kitchen. Bordered by a 17-cover dining counter, the open kitchen is dominated by a four-ton, dual cavity oven fired by apple and almond wood. Delicate snacks, including smoked quail eggs and crispy salmon skin, are retrieved from its depths, but it is with heftier slabs of protein that the oven really comes into its own. The menu is written afresh every day but diners can expect plates of roasted quail and aïoli or pulled pork with slaw and chipotle mayonnaise in a brioche bun. The wine list focuses on small growers, regional styles and varietals from Chef Dave Pynt's homeland, while cocktails and craft beers are also popular ways to douse the flames.