In case you hadn’t noticed, Capri by Fraser’s ground-level restaurant space scored a new resident recently – one that has a penchant for rustic roasts and sumptuous grilled feasts. ACT’s own Black Fire burst onto the scene four years ago, spearheaded by general manager Carolina Sanchez Lopez and executive chef Paoli Milanesi’s love of rustic Mediterranean cuisine. Brisbane’s Black Fire Restaurant is in the process of settling in to its new home, already making its mark with some new furnishings. Like Asana before it, the restaurant space spills out onto Albert Street, affording patrons the opportunity to leisurely dine inside or out. The coffee counter on the Mary Street side of the restaurant is still open bright and early as well, dispensing caffeinated brews to the passing foot traffic. A few more cosmetic touches are still to come, but Black Fire Restaurant’s kitchen is already turning up the heat on its food offering.
Black Fire Restaurant’s foundational ethos is Spanish and Mediterranean cuisine made with locally sourced and mostly organic produce. Head chef Alessandro Spiga expertly helms the kitchen, which starts its service with a buffet breakfast and ends with an a la carte dinner offering. The open kitchen gives diners a chance to witness some scintillating kitchen theatre, with the grills sitting in prime position behind the pass. Mediterranean morsels such as Morcilla blood sausage, smoked mussels pepara, grilled baby octopus and roasted piquillo peppers serve as perfect appetisers, while mains such as jerez and black olive-marinated duck breast, arroz caldoso, and pasta stuffed with buffalo ricotta are great choices to follow. If you’re keen to see the grills at work, Black Fire’s meat selection is top notch, with free-range cuts supplied by Rangers Valley Meat, Cape Grimm, Cape Byron and Berkshire Pigs. Tuck into a Black Angus tomahawk from the grill or slow roasted suckling pig or lamb leg and you’ll see what we mean.
For opening hours and contact details, find Black Fire Restaurant in the Stumble Guide.
