Wednesday to Saturday
5.30pm (2 hour dining)
6pm (2 hour dining)
8.15pm & 8.45pm
9pm (Friday & Saturday)
Firedoor works instinctively with fire in all its forms and seasonal ingredients. The open kitchen uses no gas or electricity, featuring two wood-fired ovens, three grills and a wood-burning hearth.
The Firedoor kitchen is open-plan, allowing guests a clear view of the action which unfolds in the kitchen. Chef and co-owner Lennox Hastie’s fascination and focused approach to cooking with fire results in a daily menu of precision and subtlety. His and Head Chef Jason White’s uncompromising approach has established Firedoor as an eating experience unlike anything else in town, or perhaps the world.Visit Restaurant Make A Booking
The kitchen is entirely powered by wood fire and everything is cooked to order. Each day Firedoor brings you the best produce available by collaborating with some of Australia’s best producers and suppliers.
Lennox and Jason partner with farmers to grow bespoke vegetables and age meat such as lamb, pork, chicken and beef, and live fish tanks allow Firedoor the freedom to only celebrate the very best ingredients of the day. If something is not available or doesn’t meet Firedoor’s standards of quality, it doesn’t go on the menu. This also gives Firedoor an opportunity to showcase rare ingredients and celebrate small-scale producers.View Menus
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 Fink, and in 2020 Lennox was named Chef of the Year in the Sydney Morning Herald Good Food Awards.Meet The Team
Jason White leads the team as Firedoor’s Head Chef and is Lennox’s right-hand man on the grill. He was previously Head Chef at Bella Brutta, Sous Chef at Saint Peter, and has spent time in the kitchens of Sixpenny, Fäviken in Sweden, and Bonhams and Noble Rot in London.
Jason is passionate about sustainability, the provenance of produce, and heightening the appreciation of the humble vegetable. He was instrumental in Firedoor’s decision to go plastic-free and his mission is to showcase vegetables as centrepieces and challenge the misconception that they are not as worthy as meat protein.
Jason was named Good Food’s 2021 Young Chef of the Year.Meet The Team