Black Fire Restaurant

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Date nights are few and far between now that we have kids, so when we get the opportunity to have a meal out, our expectations are high. Black Fire on Mort St, Braddon was recommended to us by a friend, and it certainly didn't disappoint.

We dined on a Saturday night - probably their busiest night of the week. Tables turned frequently and it was 'elbow room only', so booking ahead is highly recommended.

We ordered some Spanish wine from a choice of around five Aussie and Spanish reds by-the-glass (more choice if you order by the bottle) while we perused the menu. Whilst we were drawn to the entrée/main options, our friend had highly recommended the Chef's Tasting Menu for two people. Enjoying our wine and talking was more appealing than making decisions, so the Chef's Tasting Menu seemed the best option.



To start, we were presented with a selection of four sharing plates with enough for two on each plate. Plates were brought out one-at-a-time and included: Piquillo baby bell pepper roasted and stuffed with crab and prawns in soffritto; roasted roman artichokes stuffed with suckling lamb and pecorino cheese in light tomato pesto sauce; char grilled chorizo on a bruschetta bread; and swordfish with a sensational creamy sauce (my favourite).

Mains consisted of 12 hour slow-roasted suckling pig and lamb served with simple sides and sauces (including refreshing sliced tomato and delicious apple sauce for the pork). Meat was melt-in-your-mouth quality and we certainly didn't go hungry.

Had we any room left for dessert, we would have had the choice of: a selection of sorbet and gelato; dulce of muscatel poached peach, amaretto, natural yoghurt and brandy snap; cranberry tart with dark chocolate mousse, wild berries and chocolate tuille; crema catalana orange and vanilla infuse burned cream, almond pistachio galette, macadamia and strawberry Macedonia; dark cherry and praline bavarois, honeycomb, raspberry jelly and Finger lime; banana and chocolate cake, pomegranate and orange maple syrup, tempranillo poached pear and natilla first cream custard; as well as a selection of cheeses.

As we were paying the bill, we noticed other tables enjoying jugs of sangria - a fun drink to share as a group. I guess we'll just have to go back again so we can try the dessert and sangria.



We sat at a small table for two, very close to the couple next to us, but the attentive staff did an exceptional job of gracefully navigating the small space and keeping our table clear (without encroaching on our personal space and conversation).

Black Fire describes their food as "modern rustic cuisine", and we were impressed by their selection of local produce. Fresh vegetables and fruit are sourced from organic farms in Cooma, and meats come from an established Riverina producer. The open kitchen proudly displays the slow-roasting meat and vegetables. The cosy feel of the wood and brick interior, coupled with the warmth from the kitchen and hearty Mediterranean-style cuisine make Black Fire a great dining choice for a cold Canberra evening.

#braddon
#dinner
#food_wine
#mediterranean_restaurants
#restaurants
%wncanberra