Ates is built around a 150-year-old ironbark-fuelled oven where chef Will Cown-Lunn (ex-Tetsuya’s and Rockpool) bakes focaccia and roasts vegetables and meat. Foodie pilgrims gather at Ates – named for the Ottoman Turkish word for ‘fire’ – for modern Mediterranean cooking celebrating Blue Mountains produce. Add a sharp wine list and considered whisky selection and you’ve got one of Blackheath’s best restaurants. 33 Govetts Leap Rd, Blackheath; atesblackheath.com
Ates