There’s a primal allure to the smell of smoke in the air - the slow-roasted promise of something deeply satisfying just around the corner. In kitchens powered by cherry wood, red gum and ironbark, Chefs across the country are mastering the art of smoked food. This is barbeque taken to the next level: dry-aged duck kissed by flame, brisket buried in smoky bourbon sauce and seafood torched to perfection.
Whether you’re craving refined fire-driven fine dining or unapologetically messy brisket burgers, these restaurants serve up smoky decadence with style. Let the fire guide your fork - these are the smoky hotspots you need on your radar.
The Woodhouse Bar and Grill – Bendigo, Vic
In the heart of Bendigo, The Woodhouse Bar and Grill has become a pilgrimage site for steak lovers and smoke connoisseurs alike. Set in a warm, rustic space where a roaring fire often greets guests on cooler nights, this red gum grill house champions dry-aged beef, local produce and bold, elemental cooking. Whether you’re seated fireside or in the refined alfresco courtyard, you’ll smell the smokiness before the first bite lands.
This is where meat meets mastery - like the dry-aged rib eye to share, cooked over red gum and served with roasted pumpkin, butter beans and golden potato chips. The smokiness is subtle, enhancing the natural richness of the beef without overwhelming. Starters like hiramasa kingfish with finger lime and furikake set a high tone, but it’s the Scotch fillet with bone marrow jus or the wood-grilled duck breast that anchor the Woodhouse as a destination for serious flame-based flavour.
Hearth Restaurant – Perth CBD, WA
Located along the banks of Elizabeth Quay, Hearth Restaurant is the embodiment of fire-driven elegance. With its midnight-blue interiors, marble-topped tables and circular booths, the venue delivers high-end comfort with a distinctly Western Australian twist. Here, the open flame is more than just a cooking method - it’s part of the restaurant’s soul, infusing each dish with character and complexity.
The torched Shark Bay scallops are a prime example: delicately caramelised with salted kombu and paired with smoked eel, cucumber and finger lime for brightness. It’s the kind of dish that feels theatrical and precise all at once. Move on to the dry-aged duck leg char siu, layered with rosella and duck bone sauce and you’ll find that every bite has been kissed by smoke and innovation. This is fire cooking, refined and reimagined.
In leafy Ascot, Flaming & Co brings a luxe twist to wood-fired dining. With its terracotta floors, earthy interiors and ironbark-fuelled kitchen, this Modern Australian restaurant is as much about the atmosphere as it is the food. The space strikes a balance between casual comfort and elevated dining, making it a prime spot for long lunches and intimate dinners where the coals burn bright.
For the showstopper, go straight for the whole smoked duck - a rich, fall-apart centrepiece lacquered in Davidson plum glaze and served with candied beetroot and soy. The smoke lingers delicately, balanced by acidity and sweetness. For a playful start, the smoked kangaroo with yuzu and macadamia surprises with texture and brightness, while the bunya nut cheesecake makes for a decadent, earthy finish. It’s fire cooking for the modern palate.
Tapping into low-and-slow Americana with Aussie flair, Smoke N Roast is where Bendigo’s carnivores go when only smoke, sauce and slabs of meat will do. Whether dining in on Bath Lane or chasing down the food truck, this venue leans into comfort and chaos in the best possible way. There’s no pretense here - just wood-fired flavour bombs that bring the heat.
The pulled brisket burger is the stuff of backyard BBQ dreams: juicy, smoky beef topped with coleslaw and your choice of sauce - be it sweet BBQ bourbon, chipotle mayo or something spicier. For indecisive types, the trio of sliders is a greatest hits board, offering pulled pork, brisket and fried chicken in a single feast. Add seasoned fries and you've got yourself the ultimate smoked snack stack.
Inside Terrigal’s Laneway Café, Bones & Smoke is turning up the heat with a truly wild approach to barbeque. This is where you’ll find boar, wild goat and crocodile sharing menu space with Aussie Wagyu and smoked pickles - all cooked over cherry wood for that unmistakable smoky kiss. The setting is casual, but the flavours are anything but.
The dry-aged pork jowl is a textural dream: melt-in-your-mouth meat with crisped edges, served alongside sesame coleslaw and zesty lemon peppercorn. For those after a full-blown smokehouse experience, the BBQ adventure board pulls out all the stops - brisket, Kransky, mac and cheese, even a croquette made from smoked crocodile and quail egg. It’s daring, delicious and absolutely unforgettable.
From elegant seafood kissed by torches to primal hunks of brisket, these venues are proof that when done right, smoked food is an art form. Each dish tells a story - from the type of wood used to the method behind the flame. Whether you’re dining beneath the stars or fireside in a cosy steakhouse, one thing’s certain: smoky flavour never goes out of style.
