There’s something primal and deeply satisfying about food kissed by fire. The sizzle, the aroma, the depth of flavour whether it’s a slab of brisket slow-smoked for hours or vegetables scorched to caramelised perfection, flame-cooked fare has taken centre stage in Australia’s culinary scene.
In this guide, we spotlight the venues where menus are built around smoke, char and smoulder - where the flames aren’t just for show, but the soul of the plate.
These restaurants aren’t simply cooking over fire they’re celebrating it, elevating it and using it as a creative tool to tell stories through their food. From the rugged high country of Victoria to the urban lanes of Perth and Sydney’s inner west, here’s where to go when you crave the complexity only real fire can bring.
Fowles Wine Cellar Door Restaurant – Avenel, Vic
Set against the craggy backdrop of the Strathbogie Ranges, Fowles Wine Cellar Door Restaurant is a destination where the rustic meets the refined. A short detour off the Hume, this family-owned winery is as much about the land as it is the glass. The venue exudes country charm with wide open spaces and honest hospitality, offering an idyllic setting to graze, sip and unwind. The culinary focus here is clear: fresh, sustainable produce cooked with purpose, much of it from local growers or the estate itself.
On the menu, expect fire-driven dishes layered with soul. The Madrid baked eggs arrive bubbling in smoky tomato sugo, tangled with chorizo and hints of black pudding. For lunch, dishes like the grilled lamb rump, served over a bed of cannellini bean hummus and herbed couscous with pine nuts and feta, showcase a smoky-savoury balance. Don’t miss the tacos filled with smoked brisket, lime crema, crunchy cabbage and zingy radish, they’re a smoky revelation.
Book now and experience fire-forged flavour at its peak.
Miss Mi isn’t your average hotel restaurant. Tucked inside the Perth CBD’s bustling heart, it’s a moody, design-forward space that delivers a deeply transportive experience. Here, Asian flavours meet West Australian produce with a bold twist, as traditional fire-based cooking techniques like smoking and grilling are used to reimagine street food staples. Under warm lights and surrounded by striking monochrome interiors, you’re invited on a culinary journey that spans from the hawker stalls of Bangkok to the spice bazaars of Mumbai.
Every dish tells a story steeped in smoke and spice. Octopus, seared and gently charred, comes alive beneath a sambal made from roasted fermented peppers, while a raisin-onion chutney lends unexpected sweetness. For the hungrier traveller, tea-smoked salmon fried rice hits all the right notes - deeply aromatic, subtly smoky and perfectly crisped on the edges. Whether shared or savoured solo, every bite here is lit with fire and layered with finesse.
Secure your table and let the smoke guide your senses.
Rare Bar and Grill – Mackay, Qld
In the tropical heart of Mackay, Rare Bar and Grill has redefined what a modern steakhouse can be. With its polished timber interiors, heritage tiling and warm ambient lighting, this restaurant sets an elevated tone from the moment you arrive. The menu leans heavily on premium proteins and fire-touched techniques, bringing the drama of the grill into every course. It’s stylish without pretension - a place where slow-cooked luxury meets coastal charm.
Char is the cornerstone of Rare’s approach. The charred Fremantle octopus is tender, punchy and smoky, enriched with creamy smoked labneh and finished with blasted tomatoes and a whisper of chilli and lime. Then there are the steaks - like the 25-gram eye fillet, grilled to perfection and paired with classics like Diane sauce and crisped chips. Every plate is rounded out with refined sides like Wagyu-fat roasted potatoes and green beans with just enough bite.
Book today to savour Mackay’s most refined smoky indulgence.
Follow your nose down Brunswick Street and it’ll lead you straight to TBBQ Fitzroy - a meat lover’s haven where the smoker never sleeps. The vibe is unapologetically casual, the portions unashamedly large. This is Melbourne’s answer to a Texas-style BBQ joint, with a dedication to slow cooking, high-quality meat and the unmistakable flavour of oak and hickory. Inside, it's all about communal tables, buzzing energy and sauce-covered fingers.
The platters here are the stuff of dreams - loaded with smoked Angus brisket that falls apart at the touch, fired chicken wings still juicy from their wood-fired bath and sweet cornbread that’s the perfect foil to the smoky onslaught. Every bite is a study in low-and-slow cooking. Even the pickles and BBQ sauce are housemade, designed to complement the depth of smoke rather than mask it.
Grab your crew and book in for a BBQ feast you won’t forget.
Tucked into the always-lively Enmore Road strip, Mister Smoky is a love letter to all things grilled, smoked and sauced. With a name like that, you know exactly what to expect - bold flavours, quick service and no-nonsense, fire-forged fare. The atmosphere is casual yet electric, ideal for a late lunch or a low-key dinner with mates who appreciate meat done right.
The menu is a greatest hits of American BBQ with an Aussie edge. The slow-cooked beef ribs are the headliner - sticky, rich and smoky all the way to the bone, balanced by a side of zingy slaw and house BBQ sauce with just the right kick. Don’t skip the beef rib burger, either: nestled in a pillowy brioche bun, it’s layered with slaw, onion rings, melted cheese and a generous hit of ranch.
Hungry for heat? Book now and get smoky at Mister Smoky.
From refined cellar doors to rowdy smokehouses, these venues prove that cooking with fire isn’t just about heat - it’s about flavour, passion and craft. Whether you’re sipping wine with grilled lamb in the Highlands or devouring brisket in the inner city, these are the places where flame meets finesse.
