Burnt Ends

This has got to be my favourite dish on their menu! Humble sounding dish but tasted soooo good.

For dessert, we got the Berry Tart ($12) and Marshmallow ($2). Presented with a soft airy quenelle of Chantilly cream, the tart was warm, buttery and slightly crumbly. Exceeding expectations, the base had an awesome texture and was of a thinner variant which is what I personally prefer. Very summery, the mixed berries offered a delectable combination of sweet and sourness - so comforting after the lineup of savoury items.

On a roll, the Beef Tenderloin, Burnt Onion and Bone Marrow ($28+/100g) served with a small heap of watercress, was utterly delightful. Impossibly succulent and almost melty, the cuts were pretty in pink. The sapid slab of beef was really enjoyable for me as it was perfectly charred on the outside and kept moist on the inside. Also loving the buttery quality to the onion purée and the sauce from the bone marrow - full-bodied yet not cloying so.

To fill your belly with something more substantial, look no further than Burnt Ends’ Sanger ($20). Rather impressive in size, the burger was good for sharing. Packed rather tightly, the pulled pork shoulder was indeed well-seasoned and flavourful. The cabbage coleslaw, stuffed between the golden brioche bun, adding a wonderful crunch while the chipotle aioli brought some heat to the dish.

Providing a richer and more robust profile, the Beef Marmalade And Pickles ($14) was everything I like and more. The tender and juicy meat was balanced with the crusty, mayo-smeared grilled sourdough. Cutting through the sweetness of the marmalade, the slices of house pickles balanced atop also held a gentle dose of tartness and a very nice crunch. Overall, just incredibly moreish.

I have been meaning to try Burnt Ends for the longest time and so to end the year on a bang; I was thrilled to have snared a lunch reservation 2 months prior with the help of fellow foodie @nomninjas.

Seated at the Counter Seats, we started with a seemingly simple yet surprisingly complex Grissini and Taramasalata ($12). Slathered on with a good layer of salted cured fish roe, the crisp flatbread was a great pre-main snack. Savoury, tangy and creamy, the crème fraîche was so umami! Then couple all that with the blanket of herbs and chives, the result was a refreshing hit as the greens brought a very pleasant and delicate onion-like flavour. Love the slight charred edges of the thin breadstick too!