Review

Greensmoked occupies a spacious industrial chic high­ ceilinged ground floor, with a wooden bar along one wall and an open kitchen with two vast wood-fired ovens, continuously consuming logs. Sit at a kitchen-side table to watch the unfolding tapestry, or for a romantic evening there are several nooks and crannies, far away from the bustle. The menu is self-described as wood-fired with soul, and rightly so. The dishes are somewhat eclectic, yet classic, comfort fare with innovative twists utilising premium local ingredients.

Begin with one of the super tasty and attractively presented salads entitled, "burnt and fresh, fancy tomatoes;• or a more substantial pulled pork quesadilla. Pastas are a favourite. Fettucine duck ragu continues to wow, and traditional linguine carbonara will match the best you have eaten. Ribs are a signature here, however a thin-crust smoky and fiery bacon and jalapeno is an excellent recommendation. The foodie's choice might be a flank steak with eggs; flank being notoriously difficult to prepare but here consistently achieved. Dessert choice is limited, but the housemade bread pudding with banana sorbet and brown butter is magical. The wine list is dotted with natural wines from across the globe; and several lesser seen gems are well worth trying.