PROFILED BY DE GROOTS MEDIAMelbourne Central’s BlueFire Grill takes its cooking technique from the South of Brazil, where cuts of beef, chicken, pork and fish are seasoned and barbecued on skewers over open fire pits. These cooked meats, referred to as churrascaria, are then removed from the skewers and immediately served.
BlueFire Grill takes it a step further with knife wielding passadors coming to your table and offering a selection of churrascaria straight from the fire and onto your plate.
Served with grilled seasonal vegetables and a variety of condiments, BlueFire prides itself on only using the finest cuts of meat and the freshest seafood. If you’re in the mood for something else try a BlueFire “Seafood Fantasy” Platter: a two tiered platter consisting of whole lobster, Moreton bay bugs, sauteed jumbo king prawns, steamed blue swimmer crab, chilled and warm oysters, scallops, mussels and a variety of sauces for two or more guests at $85 per head. From the grill choose a 350g rib eye with your choice of sauce and served with potato gratin and roast field mushrooms. Or choose a crispy home style pizza cooked in the churrascaria grill. Finish with BlueFire’s own “Baba au Rhum” served with Jamaican Coruba rum and a hot shot of white and dark Valhrona chocolate. Reasonably priced wine list well suited to this cuisine style.
Veda Wickens, August 2006