Opened April 2013, Burnt Ends is a welcome respite from the many fine dining restaurants populating Singapore. Sit at a casual countertop table at this modern Aussie BBQ and have a look into the open kitchen where the dual cavity apple and almond wood burning ovens and elevation grills are cooking up a different kind of epicurean experience for locals and tourists, alike. Chef Dave Pynt uses techniques like smoking, slow roasting, hot roasting, baking, grilling and cooking directly on coals to create his menus that change daily to ensure only the freshest ingredients are featured. The bar at Burnt Ends is stocked with Australian wines from small growers and family wineries, along with craft beers, and premium spirits.
