The menu at Black Fire comes to your table authentic and original. Our varied selection of food is supplied daily from the best local farms and producers, organic as much as possible and with a fair and sustainable history.

Our fresh vegetables and fruits come from sustainable organic farms in Cooma; our meats are supplied by a Riverina producer with an 80 year history of making pure breeds. Our fish and seafood are supplied daily by the Sydney fish market.

A modern rustic cuisine style. We slow roast meats and vegetables for all to see on our open fire pit and Asturias style wood fire oven. We burn herbs to aromatise the food in them, which is expertly tended to by our experienced chefs Carlos, Vince and Jack who have been trained to cook on wood fire uniquely this way since kids. Our selected meats spend up to 8 hours slow cooking on the roast before they hit your table...

We prepare fresh pastas and roasted Spanish rice "Arroz Caldoso" to feed up to 10 persons in our clay pots. A touch of fine dining experience comes from the hands of our awarded chef Vincent with a selection of entree bites, seafood and mains to 'mesmerize your palate'.

Our vegetables and herbs are handled by our macrobiotic chef, Vince, an expert in mouth-watering, seasonal cooking. 

Food is our business and what we love to do!