There’s something inherently primal and luxurious about food cooked over an open flame - the sizzle, the smoke, the charred edges kissed with caramelisation. It speaks to centuries of culinary heritage and a shared human love of grilled perfection. Whether it’s a glistening lamb cutlet seared to smoky tenderness or a tomahawk steak gilded in gold, the grill is where global flavours meet fire.
In this roundup, we dive into Australia’s finest global grill venues, where the fire is always roaring and the flavours are nothing short of explosive. From Middle Eastern mastery in Ballina to New York sirloin in Sydney, here’s where to go when you're craving grilled indulgence - done right.
Step into Carnivore on Port Road and you’ll find yourself in a flame-fuelled meat haven wrapped in rustic charm. Housed in a two-storey brick building with an old-world verandah and a warmly weathered interior, Carnivore brings a feast-for-the-senses approach to steakhouse dining. Designed for communal revelry, the restaurant specialises in indulgent meat platters curated to be shared - each one kissed by flame and smoke for that primal, satisfying edge. It’s theatrical, unapologetically rich and made for a crowd who takes their meat seriously.
The signature dish here is the 24k gold tomahawk steak - yes, you read that right. A hulking cut seasoned with red wine sea salt flakes and pink peppercorns, then finished with an opulent gold leaf overlay. It’s bold, it’s over-the-top and it’s undeniably memorable. Start with roasted split beef marrow, slicked with caramelised onion relish and served on pane tostado, then move on to a New York striploin dripping with garlic butter and chimichurri. This is fire-cooked indulgence at its peak.
The Fairmont Restaurant – Sydney CBD, NSW
Set within the Occidental Hotel on York Street, The Fairmont Restaurant delivers Modern Australian dining with a steakhouse soul. It’s classic without being stuffy: white tablecloths, polished glassware and plush surroundings make it ideal for client lunches or post-office celebrations. It’s also a place where meat takes centre stage, with a menu showcasing premium cuts and global grill techniques all delivered with finesse.
The standout is the BBQ mixed grill plate - a carnivore's fantasy featuring a 120 g fillet mignon atop creamy mash, a whole pork sausage layered with caramelised onion and two perfectly grilled lamb cutlets paired with minted crushed peas, all under a velvety red wine jus. The selection is as balanced as it is indulgent, with the richness of each protein harmonised by clever sides and sauces. Before diving in, start light with spanner crab on toasted brioche or chilli squid with sweet heat and a shallot salad for balance.
The Bridge Hotel Forth – Forth, Tas
There’s history in the air at The Bridge Hotel Forth, a timeless venue perched along the banks of the Forth River. This storied spot hasn’t just survived the decades - it’s lived them. With tales of jilted brides and colourful locals echoing through its heritage-listed walls, the hotel serves up more than food; it delivers an experience. It’s a go-to for hearty fare, live music and cold pints - and it's all anchored by a robust, flame-forward kitchen.
The grill shines with the slow-cooked lamb shank, a dish that doesn’t hide behind finesse. Served on a bed of buttery mash with seasonal veg and a rich tomato Napoli sauce, it’s deeply comforting and soul-warming. Think of it as the Tasmanian cousin to your grandmother’s roast dinner - if your Gran knew how to braise lamb to fall-apart perfection and had access to fire that kissed every corner of the dish with smoky depth.
Tucked along River Street in Ballina’s CBD, Café Boker brings a taste of the Levant to the Northern Rivers with soulful Middle Eastern plates and an atmosphere made for lingering. The alfresco area is ideal for brunching or lazy lunches, while the kitchen plates up some of the region’s most memorable grilled fare. Café Boker feels as much like a community hub as it does a restaurant, and that’s part of its magic - locals drop in for their falafel fix and stay for the stories.
One dish that perfectly captures the café’s fire-forward flavour is the slow-cooked lamb served on a bed of housemade hummus and white tahini, drizzled with olive oil and dusted in za’atar. Add a side of flame-charred pita and the experience is complete. It’s the kind of plate that evokes centuries of tradition but lands with a freshness that’s utterly now - fragrant, tender and alive with spice.
Flame Greek Tavern – Surrey Hills, Vic
For more than 28 years, Flame Greek Tavern has been quietly serving some of Melbourne’s best home-style Greek food in Surrey Hills. There’s no pretension here - just a bustling crowd, family recipes passed down through generations and the unmistakable aroma of charcoal-grilled meat wafting through the dining room. Owner Sophie Christou has built something of a local institution and it's the kind of place where the grill is central to everything.
The hero? The Flame Special: a mixed platter of spit-roasted meats straight from the charcoal grill, served alongside a generous helping of traditional Greek salad. It’s rustic, honest and dripping with flavour, showcasing pork, lamb and chicken skewers grilled to smoky perfection. Pair it with flaky spanakopita or rich eggplant moussaka and you’ve got a feast that channels the warmth and generosity of a Greek family table - every bite is a celebration of fire and heritage.
From Middle Eastern lamb with za’atar to tomahawk steaks dressed in gold, these venues prove that the art of grilling is universal - but the results are anything but ordinary. Whether you’re in the mood for slow-braised comfort or sizzling, spice-laden flair, the global grill scene is alive with possibility. So bring your appetite and let the fire lead the way.
