Firedoor

Set your fine-dining expectations on fire.

November 11, 2024

1 / 7The buzzy dining room at Lennox Hastie’s Firedoor. Destination NSW

2 / 7Barletta onions, monte rosso, saltbush, shadys pumpkin loaf and smoked butter.Edwina Pickles

3 / 7Kangaroo with macadamia and pepperberry.Edwina Pickles

4 / 7Bundarra pork, mushroom, Garglic scapes.Edwina Pickles

5 / 7A degustation at Firedoor. Edwina Pickles

6 / 7Coral trout with desert lime and pil pil at Firedoor.Edwina Pickles

7 / 7150 day dry aged beef rib on the bone at Firedoor.Christopher Pearce

17/20

Contemporary$$$$

The charred edges of this restaurant’s business card hint at a fiery edge and sure enough, diners are greeted with the smell of a campfire in the bush, with sparks rising from the coals in the hectic, wood-powered kitchen.

Just-warm oysters, plump with salty juices, rest on a tangle of seaweed, and fire-licked kangaroo skewers trail ribbons of smoke to the bare wooden tables as the five-course menu gets underway.

Lennox Hastie’s Firedoor isn’t technically a steakhouse, with the only steaks served as nightly specials for an additional cost. Instead, this is fine dining by fire, with a mesmerising flow of char, smoke and sizzle amping up luxury produce such as Chris Bolton’s coral trout – the skin crisp like bacon – and pale pink Bundarra pork, fringed with salty crackling.

For total immersion, request a seat at the counter: front-row seats at the best barbie in town.