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The kitchen is entirely powered by wood and everything is cooked to order. We burn a variety of woods daily to create embers that will then be used to cook in a way that enhances the natural characteristics of the ingredients.

Our kitchen is open-plan, allowing guests a clear view of the action which unfolds in the kitchen. It is important for us to invite diners into our world and show them how simple cooking can be, and how good ingredients can become great ingredients when grilled over a wood fire. Head Chef and owner, Lennox Hastie is fascinated by fire; his dedication and uncompromising approach has established Firedoor as an eating experience unlike anything else in town.

We don’t offer fine dining and we are not entirely casual either, choosing to strike a balance somewhere between the two. We focus on quality ingredients grilled to order, combined with friendly, informative service led by our restaurant manager, Raurri Fagan and sommelier, Miki Bisceglia.

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Our kitchen is entirely powered by wood fire and everything is cooked to order. Each day we bring you the best produce available by collaborating with our producers and suppliers. We partner with farmers to grow bespoke vegetables and age meat such as lamb, pork, chicken and beef. We kill shellfish to order and work with live fish from our fish tanks. This allows us the freedom to only celebrate the very best ingredients of the day. If something is not available or doesn’t meet our standards of quality, it doesn’t go on the menu. It also gives us an opportunity to showcase rare ingredients and celebrate small-scale producers.

Each day we create an à la carte menu and an 8-course chef’s menu. You can view sample menus here. Our Instagram also showcases the best of the day.

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Lennox Hastie is fascinated by fire. He spent his early career working at Michelin Star restaurants in the UK, France and Spain. Whilst he honed his skills in these kitchens, he began to lose sight of what he loved most about cooking, the ingredients.

After seeking out Etxebarri, a small asador with a strong tradition of wood-fired grilling, Lennox worked with Victor Arguinzoniz, pushing the limits of what could be cooked over a wood fire. He was exposed to a form of cooking that was so completely different, beautifully complex, yet simple, one that highlighted ingredients in their most natural state. It was a turning point. What began as one year at Asador Etxebarri soon grew into five.

Returning to Australia in 2011, Lennox was ready for his next challenge. He opened Firedoor in April 2015 in partnership with the Fink Group.


Event Space At Firedoor


Firedoor is available for exclusive venue hire for lunch and dinner daily. The room caters for up to 45 guests seated or 80 guests standing. Work with Lennox and the team to create a fire-powered menu.

20 - 80 Guests Surry Hills