At Firedoor we work intuitively with fire and the ingredients.
The kitchen is entirely powered by wood and everything is cooked to order. We burn a variety of woods daily to create embers that will then be used to cook in a way that enhances the natural characteristics of the ingredients.
Our kitchen is open-plan, allowing guests a clear view of the action which unfolds in the kitchen. It is important for us to invite diners into our world and show them how simple cooking can be, and how good ingredients can become great ingredients when grilled over a wood fire. Head Chef and owner, Lennox Hastie is fascinated by fire; his dedication and uncompromising approach has established Firedoor as an eating experience unlike anything else in town.
We don’t offer fine dining and we are not entirely casual either, choosing to strike a balance somewhere between the two. We focus on quality ingredients grilled to order, combined with friendly, informative service led by our restaurant manager, Raurri Fagan and sommelier, Miki Bisceglia.
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 the Fink Group.
Lennox released his first book, Finding Fire in November 2017. Find out about the book here
Firedoor Restaurant Manager Raurri Fagan joined us in 2016, he earned his stripes over many years in a distinguished array of venues in Sydney, Whitsundays and London.
Raurri oversees every aspect of your dining experience, with an intimate understanding of Lennox’s menu, a genuine focus on guest satisfaction and unyielding staff training he helped Firedoor earn a coveted second hat last October for Sydney Morning Herald Good Food Guide 2018.
Originally from Puglia in southern Italy, Firedoor’s Miki Bisceglia fell in love with wine during his early days in hospitality working at one of the world’s oldest cantinas – Milan’s De Berti. Several years later he moved to the UK to increase and improve his international wine knowledge. It was in 2013 that he found his way to Sydney shores to work at a Fink Group dining icon, OTTO Ristorante.
Miki is an integral part of the Firedoor team and has been since we opened our doors in 2015, the Drinks list mirrors his love for little known producers that focus on quality over quantity. Keen and eager to share his love for wine with the Firedoor team and guests alike, the wine list is constantly evolving to suit seasonal needs. The world of wine moves at a rapid pace, Miki considers keeping up with the latest trends to be one of the most enjoyable aspects of his role.
Lennox has partnered with the Fink Group to create Firedoor. The Fink Group is a family-owned company with strong values built on quality, excellence, industry, innovation and of course, family.
The group of restaurants includes four solely owned restaurants: Quay, Bennelong, OTTO Sydney and OTTO Brisbane – along with two other partnerships – The Bridge Room and Beach Byron Bay.