This modern barbecue joint is home to Australian chef Dave Pynt, who perfected primeval barbecue grilling techniques under charcoal master Victor Arguinzoniz at Etxebarri in the Basque region. Provocative entrees such as smoked quail’s eggs or duck hearts with endives, all prepared in a custom-built, four-tonne dual-cavity oven fuelled by almond and apple wood, are complemented by a hand-picked selection of artisanal brews and wines, all served in a wood-dominated dining room that’s both rustic and elegant at once.

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