A fire kitchen down a City West laneway, chef-owned, built around a big custom rotisserie turning whole chickens and scorched pineapple over charcoal. By day a counter-service canteen of charcoal birds and sharp sides for civic workers; by night a darker à la carte room of wood-grilled meats — dry-aged wagyu, spit-roast lamb — and minimal-intervention wines off a chalk-priced wall stacked to the ceiling. Smoke, char, and named local produce. Underdone in concept only.
Address checked against the operator’s own website, 20 September 2026.
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