Local chef Akmal Anaur and hospitality company Atelier House Hospitality have teamed up to create the collaboration of 11 Woodfire. Inspired by primal cooking techniques, the restaurant strips cooking back to its origins to appreciate the simplicity of cooking without compromising on taste. Using various techniques and an array of wood types, the food is cooked using woodfire to authentically produce those chargrilled flavours. This unique practice sets the restaurant apart from other dining spots as the menu does not simply serve chargrilled meat, fish and vegetables but rather complex dishes packed full of enhanced flavour.
With a contemporary, almost-industrial style interior, the restaurant is simple but trendy. Combined with the open kitchen and grill, diners can relax and sip on homemade kombuchas knowing their dishes are being grilled to perfection by the talented chefs.
Highlights on the menu include the Black Angus T-bone Steak, the Japanese Golden Eye Snapper served with an edamame puree or even the Jumbo Prawns with brown butter leeks and a grapefruit and yam puree. Vegetarians are not left out with an inventive selection of vegetable dishes. Try the charred banana shallots and corn kernels or go for the greens with the bright edamame salad with charred green vegetables.
Whatever your selection, the theatrical open-fire cooking techqnique makes for an exciting and unique dining experience. The kitchen team feature elegant, refined dishes alongisde impressive meaty offerings like the wagyu burger. It is the perfect combination of the two styles that provides a stylish, fine dining experience that is somehow relaxed and laid-back too. 11 Woodfire is the place for everyone to relax in the sunshine on the gorgeous terrace and appreciate the smell of the different grilled dishes.
Sustainability is at the heart of the restaurants ethos with its globally-sourced fresh produce having a sustainble focus. The restuarants commitment to zero waste demonstrates its accountability in being environmentally responsible.