Having only been open for a few weeks now,  Blackfire in Braddon is plating up some amazing dishes for those who embrace the vibrant colours and tastes of Mediterranean cuisine.

Been there yet? If not, put it on your bucket list and make sure you book if you’re wanting to dine over the weekend.

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It only took nanoseconds for folks in Braddon and beyond to catch on to Blackfire on Mort Street. Success is sweet and the place is already expanding.

Executive chef Paolo Milanesi and his team hustle in the open-concept kitchen, keeping an eye on the floor and making sure the open fire pit, that also forms a main design feature, is constantly stoked with wood.

Paolo was born and bred in a Sicilian family of restaurateurs and has, through the years, worked in two Michelin starred restaurants in Italy and Spain, working with some fabulous Spanish chefs like Sergi Arola and Martin Berasategui.

Food is Paolo’s business and he loves what he does. This is evident with the creativity of the menu, the plating and the produce he uses to create his inspiring Mediterranean dishes. Blackfire has daily deliveries from the best local farms and producers—and organic as much as possible. Veggies and fruits are sourced from sustainable organic farms in Cooma, meats from a Riverina producer with an 80-year history with pure breeds, and fish and seafood from the famous Sydney Fish Market.

This is modern, rustic food at its best. Slow roasted meats and vegetables are prepared on the fire pit and the restaurant’s Asturias style wood fire oven. Paolo even burns herbs to enhance their aroma.

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The roasted piquillo peppers were stuffed with chunks of sweet crab meat and tender King prawn cutlets. The grilled morcilla, made for Blackfire by an artisan producer in Sydney, is worth every bite, even if you don’t think you can stomach blood sausage. Other items on the ‘First’ part of the menu include exotic-sounding dishes such as macaroon of beetroot and Sherry vinegar, lamb neck and pecorino coulis and dukkah-crusted Tasmanian smoked ocean trout, with finger lime caviar, charred zucchini and shaved fennel.

Are your tastebuds dancing yet?

[pe2-image src=”http://lh5.ggpht.com/-wGeoAJWyNOk/VBFE1V6ynYI/AAAAAAAAI2Q/1BYBrwIDaSg/s144-c-o/Mushroom%252520risotto.jpg” href=”https://picasaweb.google.com/108454826374315674707/BlackfireInBraddon#6057698656997514626″ caption=”Risotto: The Mushroom variety” type=”image” alt=”Mushroom risotto.jpg” pe2_single_image_size=”w614″ pe2_gal_align=”none” pe2_img_align=”center” pe2_caption=”1″ ]

Risotto lovers can indulge in a mushroom variety and, should you please, you can cut through with a shaved radish and poached fennel salad, very pretty on the plate. The salad features preserved oranges, salty black olives and capers and is served with creamy goat cheese and beetroot vinaigrette.

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Open fire roast and wood fire oven dishes all arrive on a big wooden board with a choice of side or salad and condiment sauce (eight options available including Romesco chilly and almond and a scented apple and Manzanilla). Think certified pure breed Black Angus and Wagyu beef, over 36 months old and dry aged for 30 days—roasted for hours. Think certified organic, free range lamb or suckling pig, both roasted for eight hours. Whole-roasted free-range animals are available through special order. Fish is prepared on open fire also and includes a top-notch yellowfin tuna.

And what about sweets? Orange and rhubarb semifreddo with chocolate Florentine water and salted caramel anyone? Peach melba revisited? Chocolate indulgence double mousse on a wild fennel and white chocolate silk? These are just a few of the decadent options available. If you prefer, the cheese selection is soul satisfying.

The décor at Blackfire is warm and inviting. Classy but not pretentious. Cosy but not crowded. And the wine list is well thought through and carefully pulled together to complement the food.

The essentials

Place: Blackfire

Taste: Modern Mediterranean cuisine

Where: 45/38 Mort Street, Braddon

When: Open Monday to Sunday for breakfast, lunch and dinner. 7am to 11.30pm. No split bills allowed. No BYO.

Bookings:  (02) 6230 5921.