Ates Blackheath, nestled in the heart of Blackheath, offers a warm and inviting atmosphere where guests can savor Mediterranean-inspired share plates. Central to the dining experience is a 150-year-old ironbark-fueled oven, imparting a unique flavor to each dish. The menu, crafted by head chef William Cowan Lunn, evolves seasonally, highlighting local produce from Malfoy’s wild honey and sustainably farmed ingredients. Accompanying the meals are a curated selection of local wines and craft beers, enhancing the culinary journey. Recognized with a chef's hat in The Sydney Morning Herald Good Food Guide, Ates Blackheath provides a memorable dining experience in a cozy setting.
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