Restaurant
Firedoor Restaurant
23/33 Mary St, Surry Hills NSW 2010, Australia
Find Firedoor Restaurant
23/33 Mary St, Surry Hills NSW 2010, Australia
Directions ↗*Opening hours may differ during holidays.
Book NowAbout Firedoor Restaurant
Forget gas lines and induction tops—everything at Lennox Hastie’s Surry Hills outpost runs entirely on open wood fire. Food travelers plan visits months ahead for counter stools, watching the grill team work the embers with calm precision. The tasting menu leans into smoke and heat: Murray cod blistered over paperbark, slow-braised kangaroo tail with mole, and warm house bread with cultured butter. The progression peaks with ribeye aged past 200 days, slicing dense and funk-forward straight off the coals.
- Wood-Fire Only Kitchen: Every course is executed solely over wood coals and hot embers without gas or electricity, yielding deep, nuanced smokiness.
- Front-Row Kitchen Counter: Counter seating directly hugs the live open hearth, letting guests watch pitmasters manage coals and chat fire techniques.
- Ultra-Dry-Aged Beef: Showcases specialty cuts aged between 200 and 250-plus days for intense, concentrated savory depth.
What's On at Firedoor Restaurant
Upcoming events, special menus and other reasons to plan a visit.
Why Firedoor Defines Sydney's Wood-Fired Dining Scene
A balanced look at why Lennox Hastie’s fire-only culinary journey commands reservations months in advance—and why you should secure your table.
Elemental Wood-Fire Degustation
Firedoor abandons gas burners and electric ovens entirely, crafting every course over custom burning embers and distinct aromatic woods to deliver nuanced, elemental depths of flavor.
There’s no gas or electricity in the kitchen, which makes the entire experience feel raw, authentic, and incredibly refined at the same time.
Y N Interactive Kitchen-Bar Theater
Diners seated along the open hearth witness the live culinary choreography up close, engaging directly with pitmasters and chefs as open flames dictate the rhythm of each course.
Sitting at the bar, watching the kitchen in action and your delicious food being prepared is a wonderful experience , especially the Pitmaster, which was very skillful and accommodating with explaining techniques and methods.
Eric Robert Perez Ultra-Extended 250-Day Aged Beef
Extended dry-aging programs reaching 200 to 250+ days develop concentrated umami and singular depth, searing on custom charcoal grills into unprecedented tenderness.
A word of warning, once you taste the flavour of Firedoor's 250 day aged steak, no other will ever live up to it.
Dan Machen Precise Coal-Roasted Seafood and Game
Fire-kissed native proteins, from Murray cod blistered over paperbark to tender slow-cooked braises, showcase the delicate temperature control achieved without modern electric stoves.
The cod was super flakey and tender. Decently fatty as well. Each bite almost melted in my mouth. The skin was charred and firm.
Jim Landmark Milestone Hospitality
Milestone birthdays receive heartfelt recognition, featuring personalized interactions with the culinary team and behind-the-scenes warmth that elevates special occasions.
She went above and beyond to make the evening feel so personal and special, even taking us into the kitchen and helping create a truly unforgettable experience for my dad’s birthday.
Kate Lutherborrow Bespoke Celebration Touches
Whether marking an anniversary or family milestone, thoughtful customized flourishes tailored to the fire-and-smoke ethos ensure an unforgettable celebration. Reserve your seats well in advance to experience this elemental feast firsthand.
A special touch: they surprised my husband with a smoked marshmallow topped with a candle for his birthday. It was playful, delicious, and perfectly in theme with their fire-and-smoke philosophy
Angela W
Most popular items
Discover the fire-crafted dishes that define the Firedoor experience—reserve your table to taste them firsthand.
Dry-Aged Beef
The 221-day dry-aged beef was the standout for us: rich, perfectly cooked, and absolutely unforgettable.
Eve Valencia Murray Cod
Murray cod served over flaming paperbark is the closest to crackling you'll get on a fish skin and the pairing with an olive oil based emulsion and charred lettuce is perfect.
Dan Machen Wood-Fired Bread with Cultured Butter
The wood-fired bread was so tasty, especially paired with the smoked butter with honey & rye
Angela W Kangaroo Tail
Super tender meat (this was my first time having it so didn’t know what to expect). Kinda reminds me of oxtail - fatty and basically falls off the bone. Surprisingly not gamey or chewy at all. Very juicy.
Jim
Other favorites
Desserts, cocktails, and beverage accompaniments that round out the wood-fired tasting experience.
Passionfruit Posset
The Passionfruit Posset was really creamy - the passionfruit flavour was very noticeable.
Jim Margaret River Cocktail
A special mention to the Margaret River cocktail, which was delicious and a perfect way to start the evening.
Eve Valencia Smoked Marshmallow Birthday Treat
they surprised my husband with a smoked marshmallow topped with a candle for his birthday. It was playful, delicious, and perfectly in theme with their fire-and-smoke philosophy—such a thoughtful way to end the meal.
Angela W Curated Wine Pairing
We opted for the wine pairing ($145) — and although it’s a splurge, it was absolutely worth it. Each pour was spot-on and elevated every bite.
S A (Ms QUASON)
Beyond the menu
Personal hearth encounters and thoughtful celebration touches elevate Firedoor beyond a standard tasting menu—secure your table well in advance to experience it firsthand.
Candlelit Smoked Marshmallow Surprise
Celebrating guests are treated to an on-theme birthday finale: a house-smoked marshmallow topped with a lit candle.
Kitchen Hearth Greetings & Photos
During milestone events, guests are invited directly into the kitchen workspace for photographs and personal conversations with Head Chef Lennox Hastie.
Hearthside Pitmaster Dialogues
Guests seated along the kitchen counter enjoy continuous access to the pitmasters, who explain fuel choices, coal management, and live-fire techniques as dishes are prepared.
Proactive Dietary & Milestone Hospitality
Staff verify reservation notes upon arrival, greeting milestone parties immediately and proactively adjusting set-menu desserts to accommodate dietary needs and younger diners.
Before you head over
Practical guidance on booking cycles, dinner pacing, and hearth seating—reserve your table early to experience Sydney's premier wood-fired degustation.
Book Early and Watch the Waitlist
Reservations fill months in advance; check monthly release dates, explore lunch options, or set alerts on the waitlist to capture last-minute cancellations.
Allow Three Hours and a Healthy Appetite
The multi-course degustation takes over three hours with substantial, meat-forward courses, so arrive hungry and expect an unhurried, lingering pace.
Weigh Hearthside Heat Against Open-Kitchen Action
Bar and kitchen counter seats deliver unmatched views of the pitmasters at work, though the radiant warmth from the hearth can be intense.
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