To quote their own website “The kitchen will burn a collection of different woods daily to create coals that will then be used to enhance the natural characteristics of the ingredients” this is evident when tasting the dishes a smokey flavor of varying intensity is present in the food providing another layer of flavor. The menu changes every day and consists of 20 or so simple dishes as you can see below most have only a few ingredients. The restaurant its self-has a modern open plan fit out with an open kitchen so you can see the chefs work the fire in the ovens and grills.
The chefs menu is very good value at $85 for which you get all this food you see here! I was surprised when dish after dish kept coming out all the time thinking that this must be the last one by the time the final savory dish of quail was presented I was so full that I could only bring myself to have a small portion. Another thing I like about chefs menus is that you get dishes that I would not otherwise order so it forces you to try new/different things and often its the dish I would not have ordered that I liked the most.
Firedoor is worthy of the hype that it has received; the food , service and atmosphere are excellent. Well worth checking out if you have not yet done so.
Wood fired bread with house butter and olive oil
Smoked jersey curd with pickled vegetables
Garfish , bagnet vert , nasturtium
Grilled leaves , guanciale, walnut
Sugar snaps on almond sauce
Swordfish belly with fennel and blood orange
Jurassic quail , radicchio toasted spelt
Smoked parsnip ,apple , riesling
Firedoor -23-33 Mary Street, Surry Hills