Flint

In Fitzroy, Melbourne, Flint lives up to its name, channelling the elemental pull of fire and smoke. The kitchen demonstrates a confident hand with coals and fermentation, creating a quietly dramatic take on contemporary cooking.

The menu opens with an oyster bar that sets the tone. Bruny Island or Sydney Rock oysters arrive bracing and bright with rice vinegar mignonette, or kissed by the grill and glossed with smoked celeriac miso butter. This interplay of sweetness, umami and gentle smoke reflects the purity of the produce and thoughtful technique.

For larger plates, a bone-in pork belly chop is lifted by fermented and pickled apple, while Dimatinas Pure Wagyu MS9+ porterhouse is paired with fermented garlic and pickled cabbage for a vivid balance of depth and tang. For dessert, whiskey ice cream with charcoal meringue and caramelised barley offers a smoky, malty finale.

Flint is for diners who relish elemental cooking and clean, resonant flavours. Book a table, follow the glow of the coals, and let the sparks fly.