Nestled in the back streets of Surry Hills in a heritage building, Firedoor has become renowned for its custom-made charcoal ovens, grills and hearths, which sit in an open kitchen both warming and entertaining diners as they feast on a smoky-flavoured menu.
Everything is cooked by fire, from the now-famous 184-day dry-aged steak to the brussel sprouts and Caesar salads. The kitchen uses different types of wood to give the food its unique taste, from apple, cherry and chestnut to pieces salvaged from aged wine barrels.
The creative force behind the spectacle is owner and head chef Lennox Hastie, who earned his stripes at the famed Extebarri in Spain’s Basque Country. Perhaps one of the reasons why the seafood is a menu standout.
