Burnt Ends, Singapore’s hottest Michelin star refined barbecue establishment, has today announced an exclusive pop-up collaboration with Cottesloe’s Latin American inspired restaurant, Indigo Oscar.
Recently awarded Asia’s 15th best restaurant, the Burnt Ends Perth pop-up will see Head Chef and Co-Founder Dave Pynt take the helm at Indigo Oscar over two days of delectable dining on May 10 and 11.
Promising an exclusive dining experience like no other, Perth-born Pynt will return to his home city with a curated menu that applies Burnt Ends’ distinctive culinary techniques to seasonal Western Australian ingredients.
With nearly all of the plates kissed by flame, dishes earmarked to appear on the menu including Smoked Quail Egg and Caviar, Western Australian Marron with Tobiko and Kombu Smoked Butter Beurre Blanc, 45-Day Dry Aged Blackmore’s Striploin and Perth Pavlova in an ode to Pynt’s home city.
The spark behind the collaboration came from Matt Swinney, co-founder of the world-class Frankland River wine producer Swinney Wines, who approached Pynt about a pop-up in his home city years ago. Select dishes on Pynt’s menu for the event will be paired with wines from Swinney, with the specially-curated pairings featuring all vintages of the Swinney family’s internationally acclaimed Farvie wines.
Pynt said the collaboration with Indigo Oscar is an opportunity to transform seasonal produce with Burnt Ends’ element-inspired cooking methods and draw out unimaginable local flavours on the palette.
“Western Australia has some of the finest produce in the world and I’m excited to be taking our kitchen to my home city at Indigo Oscar. This pop-up will see our team experiment with local seasonal ingredients and transform them using culinary techniques distinct to our Burnt Ends DNA,” said Pynt.
Alan Ford, Head of Hospitality Operations at Fiveight, which runs Indigo Oscar, said welcoming a culinary heavyweight to Indigo Oscar for an exclusive collaboration supports Fiveight’s vision to curate unique Australian experiences for guests.
“We are thrilled to be welcoming Dave Pynt and his team at Burnt Ends for what will be an exclusive two days of dining unlike anything ever experienced at Indigo Oscar before. An ode to Latin America’s love of barbeque, Indigo Oscar guests will have the opportunity to revel in local flavours with a Burnt Ends twist which we’re anticipating will be the hottest, smokiest event on our calendar this May,” said Ford.
Holding an impressive career working with renowned culinary establishments including NOMA’s Rene Redzepi and St John Bread and Wine’s Fergus Henderson, collaboration remains one of Pynt’s key tenets as he shares his artisanal wood fire cooking skills with dining destinations around the world.
Matt Swinney, Co-Founder of Swinney Wines said: “This collaboration began as a conversation over a glass of wine many years ago. Dave and I wanted to do something local that celebrated world class Western Australian food and wine. With Indigo Oscar and Fiveight we can now bring that dream to life.”
Burnt Ends’ collaboration with Indigo Oscar will be strictly limited to three seatings over the two day takeover, with guests having the choice of a set 12-course dinner on both Friday 10 May and Saturday 11 May at $350 per person, along with a set 8-course lunch on Saturday 11 May for $295 per person.
Set to be the hottest, smokiest event on Perth’s dining calendar this year, tickets to the event will go on sale to the general public at 9am AWST on Thursday, 18 April 2024, via: www.indigooscar.com.au/