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Burnt Ends’ David Pynt Takes his Smoke and Fire to the Maldives

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Burnt Ends’ David Pynt Takes his Smoke and Fire to the Maldives

Australian chef David Pynt of Burnt Ends is taking his winning barbeque style cooking to the Maldives with his new restaurant, dubbed The Ledge, which will be located in the Waldorf Astoria Maldives Ithaafushi resort.

Pynt’s Burnt Ends in Singapore placed 10th in Asia’s 50 Best Restaurant list 2019 and the chef has built a reputation for doing things his own way. Combining the best of French technique with an Australian love of barbeque and for fires and smoke-cooked meat and fish, Pynt has developed a cuisine that has his personality all over it.

Pynt designed and built a four-tonne, two-oven brick kiln for cooking at Burnt Ends and it remains the heart and soul of the restaurant, just about every food element is affected by fire and smoke, meaning that Pynt’s food is authentic and big on flavour. The chef’s dedication to excellence and innovation ensure any idea that barbeque can’t be fine dining are quickly disposed of at Burnt Ends.

The 56-seater restaurant, The Ledge will be located beside the pool in the resort, so we can expect a much more relaxed, casual approach. However diners can expect to find Burnt Ends iconic dishes such as lobster roll, grissini topped with taramasalata and ikura and king crab legs in brown butter sauce and steak frites.

Pynt will install one of his ovens although this one may be even bigger as he intends to roast some items whole. The Ledge will differ from Burnt Ends as the menu will be fish focused – both locally caught and sustainably sourced. Diners will find dishes such as grilled whole grouper served with a fresh cucumber and yuzu salad and a green sauce.

“Proper barbecue is what I think visitors to the island want. Imagine walking up in your beach shorts for a lobster roll.” – Dave Pynt

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