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.
Chef and owner, Lennox Hastie’s fascination and focused approach to cooking with fire results in a daily menu of precision and subtlety. His uncompromising approach has established Firedoor as an eating experience unlike anything else in town, or perhaps the world. Most recently, Lennox was named Chef of the Year in the Sydney Morning Herald Good Food Awards 2020.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 partner’s with farmers to grow bespoke vegetables and age meat such as lamb, pork, chicken and beef. He kills shellfish to order and works with live fish from Firedoor’s fish tanks. This allows Firedoor 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 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 most recently, Lennox was named Chef of the Year in the Sydney Morning Herald Good Food Awards 2020.Meet The Team