Dave Pynt brings Burnt Ends down from Singapore and fills the rest of the grill with people who would never otherwise share one: Rodney Scott out of South Carolina, Matt Abergel from Yardbird in Hong Kong, Benjamin Cross from Bali, and Larissa Gonçalves of Si Paradiso in Perth.

Five cooks, four countries, one fire. The format is open feasting stations rather than a seated menu, which keeps it moving, and Wills Domain’s Ely Jarvis handles the wine. Albany Rock oysters run through the night.

Of everything happening in Australia this spring, this is the one with the most international weight behind it. Eighteen and over.