Menu Black Fire

  • à la carte

à la carte


House bread (pp)

Cold press extra virgin Dionysus robust, cultured butter

Manzanilla olives

Ortiz anchovies, boquerones and sliced ciabatta

Narooma NSW rock oysters (each)

Fresh large shucked Narooma NSW rock oysters, Natural or with aged balsamic and extra virgin

Smoked mussels (pp)

Manuka wood smokehouse, bruschetta on a house sourdough croute

Pan fried panzarotto (each)

Semolina flour turnover with roasted beetroot, goat cheese and walnuts, pounded pesto

Piquillo roasted baby peppers (each)

Stuffed with QLD mud crab meat and Carpentaria prawns cutlets, romesco


Charcuteries board 120g
Jamón ibérico de bellota "pata negra" 50g
Prosciutto san daniele 50g

Cured 24 months

Artisanal air dried wagyu beef bresaola mb9 50g


Taroz of yellow potatoes mashed, sautéed onions and green beans
Organic carrots and charcoal pumpkin, basil pesto
Wood fire roasted potatoes, rosemary and thyme infused
Grilled mixed mushrooms sautéed in extra virgin
Alubias white beans, chorizo and chilli "soffrito"


Fava bean fritters

Poached free range egg, goat curd, salmorejo and salted spicy chickpeas


Of fresh ricotta cheese and charcoal pumpkin, pine nuts and basil pesto, burnt butter tomato and herbs gremolata


Stuffed with mascarpone and Alaskan crab meat, scampi bisque

Handcut "matlagliati" pasta

Braised lamb in balsamic sauce, pecorino sheep cheese and gremolata

Arroz caldoso (pp)

King prawns with saffron and pimenton


Slow roasted wagyu skirt steak

300g, marbled 7+

Grilled angus rib eye on the bone


Grilled angus fillet tenderloin


Grilled wagyu rump cap

250g, marbled 9

Slow roasted angus short ribs cut across


Prices and dishes may change.
These prices do not include offers.

Cannot be reserved on TheFork
Find similar restaurants with availability.