The Lowdown · AI digest
How we read reviews →Scott Pickett's wood-fire icon in South Yarra, famed for smoked lamb ribs and dry-aged rib-eye.
Moody, clubby fine-dining room with leather banquettes, an open wood-fire kitchen and earthy tones. romantic and intimate for date nights, with private dining rooms for celebrations.
An open kitchen where every dish is touched by flame, private downstairs dining rooms for events and weddings, and a wine and cocktail list paired to the wood-fired menu.
Modern Australian wood-fire cooking technique rather than a claimed national heritage. reviewers compare the char and smoke technique favourably to Argentinian asado and Singapore's Burnt Ends.
Not cheap. set menus run $105-160pp. but most reviewers call it worth the price for portion size and quality, while a minority found individual dishes underwhelming for the cost.
Summary drafted with AI from public reviews.
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