No gas. No electricity. Only wood-coal fire and some very punchy flavours.
Erina Starkey
Published on July 01, 2023
Updated on August 11, 2023


What's hot in Sydney right now? That would be Firedoor, Sydney's home of wood-smoked goodness. Behind the project is Lennox Hastie, a British-born chef with a string of Michelin stars on his belt; so as you can imagine, Firedoor was an instant hit once it opened back in 2015. These days, you'll need to book your table well in advance or try your luck for one of twenty highly coveted walk-in spots (knock on wood).

There's no question that smoking is on the rise in Sydney, and at Firedoor it's used to enhance the natural characteristics of the ingredients, not to smother them like cheap perfume. Firedoor uses ten different woods to flavour and accent its menu, including gnarly mallee root, chestnut, pearwood, wine cask and native ironbark to name a few from the woodpile.

meat and fish cooking over the coals at Firedoor - home to some of the best steaks in Sydney

Nikki To

Wood also forms the central ingredient in the restaurant's décor and the aged wood pillars and timber tables, coupled with the smell of sweet smoke to deliver a multi-sensory experience. The menu is short and changes daily, depending on what's in season and looks fresh at the markets. We start with a serve of woodfired bread with olive oil and smoked cultured butter. The butter has absorbed rich aromas from the coals; just one light spread and it tastes like you're eating a meat sandwich. This is butter to eat like no one's watching.

From the large seafood selection, we try the Moreton Bay bug with green apple and a creamy smear of mullet roe underneath, garnished with snow pea tendrils. The bug is lightly cooked, basically just sealed by the smoke, the roe is mild and the apple is freshly sliced.

Then comes the robust and earthy lamb rump, cooked to a wobbly medium rare and served with creamy, buttery borlotti beans lightly coated in jus and cavalo nero which has crispy singed edges. We're also impressed by the grilled leaves with pecans and guanciale, a fatty Italian cured meat which has been shaved into thin, transparent slivers. Radicchio and sweet cos are served lukewarm in a sharp vinaigrette, and the dish cleverly sits somewhere between a fresh salad and braised vegetables.

chefs cooking over the open pass with lots of fire and smoke - at Firedoor in Sydney

From the dessert menu we opt for the most daring combination — spaghetti squash, pumpkin ice cream and pepitas, a little lacklustre but the spaghetti squash is unlike any pasta I've ever eaten. As for drinks, the wines have been well curated and the cocktails are well priced. The Swiss pear bellini is lemony and mellow, while a clever negroni  adds pistachio Cinzano to the mix.

Bold flavour, pretty plates and technique-driven dishes have been trending in Sydney for a while now and that's where Firedoor goes against the grain. Instead, you'll get a completely new food philosophy, which puts the ingredient at the very centre, accentuated by the subtleties of woodfire. Just remember the menu changes daily, so don't expect the same experience we had, for every evening is unique at Sydney's Firedoor.

chef cooking a steak at Firedoor - over the coals - flames

Images: Nikki To.


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