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.
PROFILE BY BEST RESTAURANTS
Two wood-fired ovens, four grills and a cast-iron Aga oven. That’s it. For most chefs of a certain calibre, this almost-archaic kitchen would be like stepping back in time. For Lennox Hastie, head chef at Firedoor, this is the type of kitchen that dreams are made of.
The Fink Group have opened two of the most anticipated restaurants across Australia within months of one another – and they couldn’t be more different. Bennelong, residing in the iconic Opera House is a multileveled glamour-house with all the trimmings of a fine dining restaurant, while the pared-back Firedoor, tucked away on Mary Street in Surry Hills, prides itself on simplicity.
The kitchen burns five to six different types of wood a day; hay, ironback, pecan, orange, wine barrels and pear, to name a few, each used to infuse the various dishes on the menu that night. Prawns, butterflied and grilled on orange wood, are unadulterated – perfect in their no-frills state. Brussels sprouts pop up on almost every on-trend restaurant but these, char grilled and served in a thick pool of rich stock with chunks of smoked ham hock, put others I’ve tried to shame. Unsurprisingly, sea fare dominates the menu however a Ranger’s Valley Wagyu rib eye will make anyone believe they could happily go paleo for the rest of their lives. At Firedoor the produce is served as-is, in all its flawless glory. This philosophy has challenges though - there’s nowhere to hide even the smallest mistake. Thank goodness Hastie is a genius.