Bonfire is not just any typical ol’ eatery. Their focus is on using custom-made wood and a charcoal fired oven to cook their food. It’s a traditional approach to cooking and it’s commonly used for baked food such as bread and pizzas. The great thing about cooking with firewood is it enhances the flavour.
The reason Bonfire uses this method of cooking is because they mentioned on their Facebook page how the cornerstone of their food philosophy is celebration.
“We celebrate our fresh, quality ingredients from near and far by treating it with utmost care and respect. We celebrate the coming together of family and friends by introducing bountiful sharing platters that can be enjoyed over stories, laughter and tears. Mostly, we celebrate you, the diner; by providing topnotch service, food and drinks that oozes with warmth and soul,” Bonfire noted.
When it comes to the interior, it has a warm almost medieval-like feel from the brick walls and chandelier. The touch of modern comes from the artsy painting on the wall and the long tables, perfect for large gathering of guests.
For starters, you can opt for a warm platter of seafood soup complete with mussels, prawns, a warm broth and served with some bread to dip. Alternatively, there is the dory fish which has an almond crust instead of typical bread crumbs. Besides it being a healthier approach, it also has more of a crunch as compared to bread crumbs which tends to be a little soggier when paired with the likes of a crab salad, which the dish comes with.
The soft shell crab and aglio olio pasta comes with a large serving of pasta and a decent-sized soft shell crab. Where some eateries tend to skimp on expensive ingredients such as this tasty crustacean, you will find that Bonfire does not do that. You can have your (whole) crab and eat it too.
For more of a local twist, their smoked lamb topped with kerabu rice, edible flowers and calamansi sauce has a refreshing taste bolstered by the tender lamb. Within each bite, you’ll have a taste of sweet and sour from the sauce, savoury from the lamb.
Bonfire’s bestseller is the wagyu skirt steak which is imported from Australia. The wagyu steak is incorporated into a 3-meat platter consisting of lamb served with mint and pea puree, Wagyu steak and a spring chicken. Meat lovers would enjoy the coming together of flavours on this platter. It is also ideal for sharing if you prefer trying a little bit of everything.
The 2nd 3-meat platter served at Bonfire is the Mediterranean Spring Chicken with Cumin, Fennel & Coriander, Beef Bourguignon with Mandarin Essence and Whole Red Snapper in Prawn Stock, Galangal with Lemongrass & Thai Basil. This platter definitely favours local flavours more with the flavours of Mandarin essence, Lemongrass and Thai Basil.
Breakfast is an important aspect of Aussie cuisine, specifically all-day breakfast meals complete with eggs and their meat counterparts. Bonfire’s version is called “Campfire Breakfast” and it consists of wagyu meat and potatoes cooked in duck fat, alongside sunny side up eggs, breads, grilled tomatoes and a fruit salad. It has elements of protein, vegetable, fruits and wholegrain within a single platter!
This restaurant and bar also has a local twist to their cocktails with their very own “Seri Muka kuih” cocktail called The Heart of Tiffin. It is a refreshing and comforting cocktail consisting of flavours like pandan, coconut milk, blue pea flower water, pineapple and dark rum.
Who would’ve thought that the famous Penang Asam Laksa’s flavours could be incorporated into a cocktail too? Bonfire did, with their Demi Cinta Laksa cocktail. You will find elements like jelly strands in dry gin, tamarind water, ginger flowers, ginger and lime juice as well as pineapple puree. Will drinking this make you feel like you’re downing a laksa in beverage-form? Perhaps not. But it would certainly remind you of the dish, what with the hint of flavours reminiscent of the classic dish itself.
Bonfire is a mix between Aussie cuisine with bold meaty flavours like wagyu steak and racks of lamb. They are also very much a Malaysian outlet with Penang Asam Laksa cocktails and smoked lamb with kerabu meals. From the outside looking in, it looks like a classy restaurant serving high-end flavours, and while they are that, it’s nice to know that they also have a dash of local elements sprinkled in.
Bonfire Restaurant
Hours: Monday-Thursday, Sunday, 10.30am-12am. Friday, 10.30am-2am, Saturday, 9.30am-2am
Address: The Starling Mall, Damansara Uptown
Website: Bonfire Restaurant
Tel: 018-919 8226
Feature Image Credit: Jennytanweiin & Bonfire Restaurant
