Once the home of raucous nights out and dancing ’til dawn, The Underground nightclub has now been transformed into the slick and sophisticated restaurant Burnt Ends.

Sticky floors and rum-stained furniture have given way to a warm, industrial-meets-old-world vibe with exposed ducts threaded through heavy timber beams, while exposed brick walls celebrate the building’s heritage and curved, teal booths speak of long nights celebrating food and drink.

A vino-clad bar and shiny, open kitchen bookend the space, delivering an impressive, international wine list and a protein-focused menu cooked over charcoal embers – and both are keenly priced.

Meats cooked in the fire pit are the main attraction, such as Great Southern Pinnacle grass-fed 200g eye fillet bar-marked and caramelised on the outside, blushing, medium-rare in the centre and cutting like butter served alongside a generous pan of woodfired vegetables and mustards.

If you don’t feel like steak, try the boerewors sausage, spiralled onto a wooden board alongside zesty chimichurri and a crusty bread roll to create the most exquisite of hotdogs.

Charitably sized starters also command attention, such as sweet, woodfired clams with a black garlic puree and pinto beans, plus a slice of grilled sourdough to mop up all those juices.

Exacting, impeccably trained staff keep the mood professional but light, transforming this restaurant into so much more than your average steakhouse.

Must-eat dish: Great Southern Pinnacle eye fillet
Instagram: @burntendskitchenbar