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Brasa — meaning “embers” in Spanish — takes its identity from the convivial parrillas of Argentina, where food, fire and community come together.
Located alongside Montalto on the estate, BRASA is the winery’s new sister venue, offering a more rustic and relaxed counterpart to Montalto’s refined vineyard dining. Together, the two create a dynamic destination — one grounded in elegant estate hospitality, the other in smoke, flame and shared feasting.
At the heart of BRASA’s menu are traditional wood-fired asado grills, where premium local meats are slowly cooked over embers to develop deep, natural flavour. Carefully sourced beef, lamb and seafood will be served alongside traditional accompaniments such as empanadas and chimichurri, while Montalto’s estate-grown fruits and vegetables feature prominently — cooked in ash, roasted over flame or served fresh to highlight the seasons.
The menu is designed for sharing. Large cuts of meat are carved and placed at the centre of the table, encouraging guests to pass plates, pour wine and gather over food. The space reflects this spirit, with warm textures, open flames and generous communal tables designed for long, relaxed meals. Rustic yet refined, BRASA balances authenticity with contemporary comfort.
Leading the kitchen is chef Stefano Gallizio, whose career began training under legendary fire chef Francis Mallmann at his vineyard restaurant in the south of France. There he learned traditional Argentinian recipes and open-fire techniques while working with exceptional produce. After moving to Australia, Gallizio joined Osborn House where he helped develop its celebrated Fire Feast, and most recently served as Executive Chef of Ember in Byron Bay.
