Address: 23-33 Mary St., Surry Hills Sydney NSW 2010Phone: +61 2 8204 0800. Fine dining fueled by fire is the name of the game at Firedoor, one of just four Sydney restaurants awarded three hats (Australia’s version of the Michelin star) in 2023. A five-course, daily-changing affair, the menu could feature anything from kangaroo to coral trout, with top-shelf Australian produce cooked to perfection using only a wood-fired oven, grill, or wood-burning hearth — there is no gas or electricity in the kitchen.

Sprouted rye bread A collaboration with Shady Wasef at Pioik Bakery in Pyrmont, Lennox Hastie’s bread is made with a blend of rye, wholewheat and unbleached stoneground flour on a starter kicked off on rhubarb, pear and apple juice. The loaves are baked in the cooling furnaces, gaining a distinct char and a fine crust, and are served with butter churned from cultured Pyengana cream smoked over plum wood and sprouted rye grains crisped over coals. Distinct, and distinctly delicious.

Owner/head chef Lennox Hastie is the creative force behind Firedoor, where he's serving Australia’s first fire-powered menu. The local meats, fish, and seafood are all cooked to order here, and the kitchen uses different types of wood to flavor the food, from apple, cherry, and chestnut to wood-salvaged from aged wine barrels. If the 147-day, dry-aged, grain-fed rib of beef is too pricey, consider the fire-roasted eggplant or the Murray cod with spinach and Hakurei turnips.

Award-winning chef Lennox Hastie takes traditional BBQ and open-flame cooking to the extreme at his rustic Surry Hills restaurant, Firedoor. Taming hot coals to create striking dishes of vegetables, seafood and meat, the restaurant is a dining experience that comes with entertainment. Guests have a clear view of the open kitchen and can watch the masters at work among the 900C flames.

With a menu that revolves around the restaurant’s twin woodfire ovens, you just know that the bread is going to be good. The house sourdough ($8) is worked from wholewheat rye flour, filtered water, Olsson’s salt and a 12-year-old mother starter, fermented with pear, apple and rhubarb juice, which is responsible for the bread’s distinctive tangy flavour. What’s more, it’s beautifully elastic – drop it on the floor and it may just bounce back up to the plate – and has a smoky, toothsome crust for those that like a bit of crunch.

Firedoor, ran and owned by rebel chef Lennox Hastie (you may remember him from his episode on Netflix’s Chef’s Table BBQ), is one of the most unique fine dining restaurants you will find in Sydney. Centralised around the idea of solely cooking with fire, no gas or electricity is used when cooking their Michelin star-worthy dishes. Firedoor’s sleek and rustic interior incorporates the use of light oak timber and dark colours, uniquely reflecting coal and fire; the tools Hastie has mastered throughout his culinary career.

Lennox Hastie learnt how to cook with fire at the much-acclaimed Asador Etxebarri in Spain. At Firedoor in Surry Hills, he’s created his own style of transforming ingredients with smoke and coals: an approach that’s made him the local star of the Netflix show Chef’s Table BBQ and showcased his ability to elegantly grill anything — even lettuce. When the chef lights up with apple wood, hay and even wine barrels, it’s fuel for his well-sourced meat, seafood and vegetables sourced from local growers.

You’ve probably seen the Netflix episode of Chef’s Table and you’ve probably experienced the wonder of wood-fired pizza, but at Firedoor, you can experience an entire menu powered by the wood fire. Head Chef Lennox Hastie uses only the best products, in which the majority is sourced locally. Hastie takes the idea of what makes a restaurant cool and takes it to the next level, utilising the coals of different woods to enhance the natural characteristics of the ingredients.

With a unique approach to cooking, Firedoor Restaurant offers an amazing dining experience powered solely by wood fire. The open kitchen, equipped with two wood-fired ovens, three grills and a wood-burning hearth, allows guests to watch the culinary action unfold. The menu changes daily, featuring the finest seasonal produce and dishes cooked to order, such as the standout 139-day dry-aged grass-fed rib of beef and live marron with sunrise lime & sea blite.

You’ve definitely seen the Netflix episode of Chef’s Table and experienced the joy of wood-fired pizza, but at Firedoor, you may enjoy a complete meal made with the fire. Only the finest ingredients are used by Head Chef Lennox Hastie, with much of it sourced locally. Hastie elevates the notion of what makes a restaurant appealing by taking it to the next level, utilizing different woods’ coals to accentuate the ingredients’ natural qualities.

Nestled in the vibrant Surry Hills neighborhood, Firedoor Restaurant is a culinary hotspot celebrated for its innovative approach to cooking with fire. Specializing in wood-fired cuisine, they offers a menu that showcases the bold flavors and textures achieved through this traditional method. With its rustic yet contemporary ambiance and open kitchen concept, They invites diners to witness the magic of live-fire cooking.

With no gas and no electricity in the kitchen, Firedoor prepares every dish with, you guessed it, fire. With two wood-fired ovens, three grills, and a wood-burning hearth at their disposal, the team—headed by chef Lennox Hastie—cooks up a menu of delectable smoky goods that change daily. Oyster mushrooms, bread, cod, and lamb are all regulars in the heat, and Hastie draws on the Spanish asada tradition for his cooking.

Chef Lennox Hastie channels some big Texas BBQ energy at Firedoor. Hastie recently travelled to the US state with Travel Texas and he shares his passion for playing with fire with the Lone Star State’s pitmasters. Staffed by an army of waiters clad in black tees and custom aprons, the two-hatted restaurant is considered one of the best restaurants in Sydney thanks to Hastie’s obsessive interest in cooking over coals.

Firedoor stands out as a unique culinary destination, distinguished by its dedication to the art of cooking with fire. This restaurant has gained acclaim for its innovative approach to grilling and the use of different types of wood and charcoal to enhance flavors. It was sooo hard to get a reservation here and we got the best table in the end and it was an absolutely memorable experience.

The gigantic, roaring fire that burns within Firedoor now burns as one of the symbols of everything great about Surry Hills' fine dining revolution. And for good reason. Never a restaurant to be overwhelmed with excessive menu choices, the ethos is simple: if it goes well cooked with fire—which dry aged Steak almost invariably does—they'll find a unique way of putting it on your plate.

One of the hardest restaurants to book a reservation in Sydney is, without a doubt, Firedoor. A fine dining institution, Firedoor’s fame was engulfed after their feature in the Emmy nominated Netflix series Chef’s Table. But, beyond the big screen, Firedoor tantalises visitors with their use of seasonal ingredients that’s intuitively brought to life with fire.

Firedoor is known for: Live-fire cooking, rare ingredients and a menu that changes daily. Why go: From the legendary chef Lennox Hastie comes Firedoor in Surry Hills. This insanely popular restaurant takes an artisanal approach to wood, using no less than a dozen different types to imbue every dish on the seasonal menu with singular, sensational flavour.

With a name like Firedoor, it’s no surprise that chefs at this restaurant work exclusively with fire in all its forms. The kitchen uses no gas or electricity, instead, opting to use two wood-fired ovens, three grills, and a wood-burning hearth. Plus, the kitchen is open to allow guests a clear view of the action that unfolds in the fiery kitchen.

Firedoor: Good Food’s Chef of the Year for 2019, Lennox Hastie harnesses fire to intensify his produce’s flavour and texture at Firedoor, using a variety of different woods to enhance each dish. Choose from the inventive á la carte menu or the hand-picked chef’s menu, featuring bite-sized smoked burrata and a wicked woodfired rum baba.

Following a Chef's Table episode on chef-owner Lennox Hastie, Firedoor shot to super-stardom worldwide. Renowned for its custom-made charcoal ovens, grills and hearths, everything is cooked by fire, from the now-famous dry-aged steak to the coral trout and bread with smoked butter. The secret ingredient?

Firedoor is Sydney’s home of wood-smoked goodness from chef Lennox Hastie, a British-born chef with a string of Michelin stars on his belt. Such is the popularity of this very special venue that there’s a months-long wait list, so you’ll need to book your table well in advance. But the wait is worth it.

If you’re in the mood for Japanese sushi or authentic Malaysian food, Firedoor has something special for you. Their menus are always changing so there’s always something new to explore. The restaurant also offers a degustation menu, which is a fixed-price meal consisting of multiple courses.

Price range: 5-course menu- AU$ 130 per person.Timings: Friday to Saturday: noon- 3 pm; Monday to Saturday: 5:30 pm- 10: 30 pm.Address: 23/33 Mary St, Surry Hills NSW 2010, Australia. The chefs at Firedoor play with fire here. The bar here is the only place to sit.

In complete comparison to Paperbark, Firedoor is all about the meat and seafood, cooked over nice smoke flavours. The kitchen uses no gas or electricity and watching the chefs is like watching live theatre. Make a booking if you are keen as this place is popular.

Lennox Hastie’s fire-powered fine diner serves a daily five-course menu to which you can add a dry-aged steak, cooked over flames. Keep an eye out for Firedoor’s annual steak night series, showcasing the best producers from around the country.

At Firedoor they take local meats, fish and seafood next level. As the name suggests, fire plays a key role here. At Firedoor they worst instinctively with flames to create the very best dishes with seasonal ingredients.

Customised loaves from Pioik Bakery are finished in Firedoor's wood-fired oven, and served with butter smoked over plum wood and sprouted rye toasted over coals.

Book well in advance for Nomad, 4Fourteen and Firedoor. Otherwise you can enjoy a casual pub meal at Trinity Bar or the Clock Hotel on Crown Street.