Blackfire Fuego Nero

In the heart of Brisbane CBD, Blackfire brings a warmly inviting welcome and Mediterranean spirit to the city. Founded in 2014 in Canberra and now at home in Brisbane, it channels Italian and Spanish traditions through a lens of generosity, conviviality and craft. The mood is cosy and unpretentious, the service attentive, and the hospitality unmistakably heartfelt.

The kitchen opens with small pleasures: house sourdough bread with cultured butter, and seared local scallops glossed with house aioli. From there, ribbons of house pappardelle catch a braised lamb sauce finished with pecorino, while a glossy risotto folds through local prawns, asparagus and a lick of chili oil — simple ideas elevated by careful technique.

Grill and slow roast take centre stage. An Angus rump tagliata is sliced and brightened with shiraz jus, and a Black Angus fillet tenderloin leans into pure, clean richness. Sides are comfort incarnate: hand cut fresh local sweet potatoes as chips, and Dutch yellow potatoes roasted with herbs and garlic, with Roquefort Cognac or Shiraz beef jus to finish the thought.

Guided by head chef Alessandro Spiga, Black Fire pairs polished cooking with a home-like ambience that invites lingering. Settle in, share generously, and let the conversation flow. Book a table and let Black Fire do what it does best — stoke the appetite and spark a little joy.