Surry Hills is home to Australia's first solely fire-powered restaurant kitchen at the aptly named Firedoor. Fitted with two ovens, four grills and a wood burning stove, Firedoor's dishes are infused with the distinctive aromas of the timber chosen for fuel. The restaurant is the brainchild of Lennox Hastie, the British Chef who spent a number of years at world-renowned Asador Etxebarri in Spain, where his fascination with coals began. Firedoor presents Australia’s first fire-powered menu, eschewing efficiency and convenience to showcase the natural beauty of wood fired cooking. Situated in the back streets of Surry Hills and housed within the former Silknit House, a 1911 heritage building on Mary Street, the urban space features an open kitchen that centres around two custom-made wood-fired ovens, four grills and an Australian-made Aga.
FOOD & BEVERAGE
Firedoor serves seasonally driven food that has been cooked over wood coals, allowing the quality of the produce and aroma of the embers to do the talking. The entire menu is powered by fire, treating wood as a central ingredient with a focus on delicate produce such as shellfish and vegetables. Dishes are listed in ascending order from light to rich. The Firedoor menu is created daily based on seasonal produce, the daily catch from the sea and the best livestock of the land. Hastie works closely with producers to bring the finest Australian produce to the kitchen. A butcher’s block and a fish tank feature in the kitchen allowing the chefs to use the freshest ingredients possible. From cutting meat to order, to pulling seafood from the tank, Firedoor emphasises the importance of premium Australian ingredients cooked to order and served direct from the grill.
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