Onyx Grill

In Sydney’s Inner West, Onyx Grill celebrates the alchemy of fire and fine produce.

The kitchen features wood and charcoal, bringing a lick of smoke to seafood and meats while weaving in Italian comfort and Japanese accents for a quietly confident, contemporary plate.

Begin bright and briny with fresh oysters topped with homemade granita and lemon, or a finely cut wagyu beef tartare sharpened by mustard and shallots. From there, the pasta takes a generous turn: fresh linguine bolognaise with wagyu in a silky napoletana sauce and parmesan, or squid ink seafood spaghetti threaded with prawns and octopus in a rich bisque.

Sea and flame meet again in miso-glazed toothfish with in-house demi miso, and wood-fired king prawns bathed in herbs and chilli butter. From the grill, charcoal skewers of lamb, chicken and kafta arrive with classic accompaniments, while the Vic Kawei Valley lamb rack finds lift in mint salsa, pickled zucchini, sun-dried tomato and confit potato.

Dessert softens the finale with meringue chocolate mousse or a traditional tiramisu.

Expect the easy-going tempo of the Inner West and the satisfying glow of a kitchen cooking over flame. Gather your crew, follow the sizzle, and let the embers do the talking.