Sydney, New South Wales

2017 SMH Good Food Guide Awards - One Chef Hat
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.
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General info


23-33 Mary Street,
Surry Hills NSW 2010


Surry Hills



Modern Australian, Woodfired Cooking

Price Range:

$$$$ ~ $$$$


Fully Licensed (no BYO)

More info


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.

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.


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.
Anna Lisle

Specials & Events

The Big Night Out Dining Experience @ Firedoor
Dates Mon 01 Jul 19 to Sat 31 Aug 19
Location Surry Hills, New South Wales
Category Special Event
Description Vegetables are the Hero A specially curated five course menu this July and August will be available at Quay, Bennelong, Otto, and ...


Please contact the restaurant for further information.


Bar / Wine Bar
Suitable for Functions
Suitable for Groups of 10
SMH Good Food Guide Awards - 2017
One Chef Hat


This restaurant has not being recommended yet.
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Ali - 3/05/2015
An AMAZING dining experience. The love and care that goes into the preparation and cooking of the food translates into the most amazing flavours - you really can taste the flavour of the woods used in the food. It is all open plan so you can watch the chefs and their craft. I love that all the produce is fresh and whatever is in season and at its best for the day. The steak knives are also very cool. Can't wait to go back - awesome dining experience :