Sydney, Australia

Food at its most pure and primal. There are no modern cooking implements at Firedoor. Instead, chef Lennox Hastie – formerly of grill mecca Asador Etxebarri in Spain – uses 11 different kinds of wood to add a subtle smokiness to locally sourced produce of the highest quality. His cooking is valiant in its simplicity. Prawns go from tank to table within 10 minutes. Beef hung for 150 days is served naked on a plate. Throw in creative cocktails, and an excellent choice of savoury wines, and you’ll see why Firedoor is one of the hottest seats in Sydney.

Key Information


23-33 Mary Street, Surry Hills, Sydney, NSW 2010