Margaret x Burnt Ends in Sydney

Fire-led collaboration

Margaret x Burnt Ends is a two-night collaborative dining event at Margaret, Neil Perry’s restaurant in Double Bay, Sydney. The format brings Perry together with Dave Pynt, chef-owner of Singapore’s Michelin-starred Burnt Ends, for cooking built around smoke, embers, open flames and fire-led technique rather than a standard restaurant service.

The collaboration is centred on Margaret as the host restaurant and Burnt Ends as the visiting restaurant connection. Perry is listed as chef, while Pynt is listed as chef-owner of Burnt Ends, making the event a named chef collaboration rather than a general tasting menu or standalone wine dinner.

Featured produce and wines

The food focus is premium Australian produce prepared through the fire-driven format. Mud crab and Blackmore Full Blood Wagyu are specifically named, with Australian seafood also referenced as part of the produce direction. The available details do not name individual courses, so the useful distinction is the produce-led structure and the cooking method.

Rare Australian wines are part of the collaboration and are described as paired with the food. Samuel Shepherd is listed as Margaret’s wine director, but no individual bottles, vintages, regions or producers are named here, so the wine information should be treated as a broad Australian wine pairing rather than a published bottle list.

Place and published price

The event is in Sydney at Margaret, a restaurant at 30-36 Bay St, Double Bay NSW 2028, Australia. The published price is $1,000 per person in Australian dollars. Booking-path details are handled separately by the page interface, so the editorial copy keeps to the venue, address and price facts.