Playing with wood grills and smoky aromas Black Bar and Grill's executive chef Dany Karam and Balla's head chef Gabriele Taddeucci have each created menus that focus on produce where you can taste the cooking method with every bite. Think house smoked salmon (Balla), wood-grilled T-Bone with smoked potato puree (Black) and even a smoked caramel brulee (Balla).
At Balla, a four-course menu is just $89, with matched wines for an additional $40. At Black Bar and Grill, they want you to sit by the fire with friends – most of the smoked dishes are made to share, so rally your crew and try them all.
Field mushrooms with smoked bacon, celeriac cream, brioche crumbs, marrow sauce and herb salad
Baked quail with Moroccan spiced smoked eggplant, mint, red onion and pomegranate salad with saffron syrup
Wood-grilled wagyu 1kg T-bone with cipollini onion, smoked potato puree and black pepper sauce
Whole John Dory cooked in a charcoal oven with vadouvan butter, fried cauliflower and golden raisins