The space is tiny, there’s only counter seating, and reservations are ludicrously hard to come by. But no matter, chef David Pynt’s Burnt Ends is trending in a big way right now, and for good reasons. The cuisine is all Aussie; think Blackmore wagyu from Victoria alongside a strictly Aussie-only wine list. The meat is cooked Aussie style, too—read: barbecue, via custombuilt four-tonne dual cavity ovens fed on apple and almond wood, and three elevation grills. Fresh produce is integral at Burnt Ends, which is why the menu changes daily according to what’s available. Some mainstays that have proven a hit: the incredibly moreish beef marmalade and pickles; the Sanger with pulled pork shoulder, chipotle aioli and brioche bun; and beef flank topped with slivers of bone marrow and served with burnt onions and a fresh green salad.