Make A Reservation

Make a Reservation

Firedoor is currently fully booked until March 2022. From March 2022, reservations will be released on a monthly basis, three months in advance. To stay up to date with reservation openings and last minute tables, please sign up to our database here and follow our Instagram @firedoor_surryhills.

Please note, you will receive a confirmation email once your reservation has been successful. If you do not receive this confirmation email, there may have been an error in your reservation.

Please contact our reservations team on 02 8204 0800 or [email protected] should you require any further assistance.

If you are feeling unwell, please stay at home and call our reservations team to postpone your booking until another time. Firedoor is taking every possible precaution to ensure the health and safety of our guests and our staff. For detailed information on our health and safety procedures and requirements, please visit our Health & Safety page.

Please view our reservation policy ahead of your visit to Firedoor.

 

Fink Covid-Safe House Policy

As a group, Fink are taking every possible preventative measure to ensure that guests, staff and suppliers of Beach Byron Bay, Bennelong, Firedoor, OTTO Brisbane, OTTO Sydney, and Quay, are protected from potential transmission of COVID-19.

 

Fink Covid-Safe House Policy – NSW

Created in collaboration with Clinical A/Prof. Eugen Molodysky
Version 25 / 24.06.2021

Overarching Principle
All possible preventive measures are taken to ensure no transmission of the COVID-19 virus from Staff to/from Guest, Guest to Guest, Staff to Staff, and Contractor/Supplier to/from Staff.

Overarching Assumption
To ensure maximum precautions are always taken, presume all persons are asymptomatic with the COVID-19 virus at all times.

 

 

KEY PREVENTIATIVE MEASURES

 

COVID-SAFE OFFICER

  • For each shift, a trained Covid-Safe Officer is appointed for both FOH & BOH to oversee and enforce all Fink Covid-Safe House Policies

 

 

REPORTING

    • Daily recording of staff attendance, guest contact details and attendance, cleaning checks, visitors register

 

    • Daily reports and records to be kept on file for a minimum of 28 days

 

 

STAFF TRAINING

    • All staff to complete Fink Covid-Safe House Policy training before commencing first shift back to work

 

    • Regular monitoring of Australian Govt Health websites to ensure the latest advice is taken into consideration

 

 

HYGIENE

    • Touchless sanitizer dispensers installed at restaurant entry/exit, outside guest bathrooms and staff bathrooms/changerooms, and staff work areas

 

    • Hand washing facilities readily available within guest bathrooms, staff bathrooms and staff work areas

 

    • Food menus: single use disposable food menus or physical menus sanitized after each use

 

    • Beverage and wine menus: QR codes to access online lists or physical lists sanitized after each use

 

    • Single use linen napkins and table cloths

 

    • Masks to be worn at all times by staff

 

    • All staff to wash and sanitize hands prior to clocking in/out for all shifts and breaks

 

    • All staff to wash and sanitize hands before and after eating, sneezing, coughing, handling rubbish, handling guest glassware, crockery, or cutlery, handling cash, or receiving a delivery of goods

 

    • Where possible, all staff to wash hands with soap and water for 20 seconds every 30 minutes

 

    • All staff to avoid skin-to-skin contact with guests and other staff, for example, no handshakes

 

    • All staff are to observe 1.5m social distancing whenever possible

 

 

RESTAURANT SEATING CONFIGURATION

    • For indoor dining, ensure the premises is sufficient to allow for 4m² of space for each person, including staff

 

    • For outdoor dining, ensure the premises is sufficient to allow for 4m² of space for each person, including staff

 

    • Where possible, a distance of 1.5m required between bookings/tables, measured from table edge to table edge

 

    • No maximum number of guests per table or booking

 

 

 

CLEANING & SANITIZING

Daily professional cleaning of the restaurant in its entirety.

Ongoing cleaning during restaurant service periods:

    • Staff and guest bathrooms – at 60 minute intervals – sanitizing of all surfaces

 

    • High touch areas – at 60 minute intervals – sanitizing of all surfaces, i.e. doors, handrails, etc.

 

    • Tables/chairs – sanitize after each guest seating

 

    • Table condiments – on request only, sanitized after each use

 

    • EFTPOS terminals – sanitize after each use

 

Commercial dish and glass washers – wash cycle set to a minimum of 65-71 degrees, sanitization cycle 82 degrees.

 

PAYMENTS

    • Electronic payment only accepted

 

    • Cash transactions – avoid where possible

 

 

SIGNAGE

    • Fink Covid-Safe House Policy

 

    • Hand washing and sanitizing instructions

 

    • Social distancing instructions

 

    • COVID-19 symptoms information

 

    • Condition of Entry information

 

    • Stop the Spread

 

 

CONDITIONS OF ENTRY

Entry denied if COVID-19 symptoms are evident or if the following conditions are not met.

 

Guests

    • Confidential contact details collected via NSW Services App for all guests required upon entry to the premises

 

 

Staff

    • Confidential contact details collected via NSW Services App for all staff required upon starting each shift

 

    • All staff to undergo a temperature check upon arrival. Anyone with a temperature of 37.5°C or higher will be refused entry and referred to a Covid-19 testing facility

 

 

Delivery Drivers/ Sales Reps/ Tradesmen

  • Confidential contact details collected via NSW Services App for all non-staff and guests required upon entry to the premises

 

 

ROLE DEFINITION

Where possible, staff roles will be allocated to prevent cross contamination, defined as either Pre-Guest or Post-Guest tasks.

 

Pre-Guest

All activity prior to guest touching an item
i.e. untouched glassware, cutlery, food, menus.

Pre-Guest duties include:

    • meet, greet and seat guests

 

    • menu ordering

 

    • delivery food and beverage

 

    • unstack dish or glass washer

 

Post-Guest

All activity after a guest touches an item
i.e. used glassware, plates, cutlery, menus.

Post-Guest duties include:

    • clearing tables

 

    • stack dish or glass washer

 

    • EFTPOS payments

 

    • cash transactions

 

 

Make A Reservation

Make A
Reservation

We look forward to welcoming you to Firedoor soon.

Please note you will receive a confirmation email once your reservation has been successful. If you do not receive this confirmation email, there may have been an error in your reservation. Please contact our reservations team on (02)82040800 if you have any queries.

If you are feeling unwell, please stay at home and call our reservations team to postpone your booking until another time. Firedoor is taking every possible precaution to ensure the health and safety of our guests and our staff. For detailed information on our health and safety procedures and requirements, please visit our Health & Safety page.

Please view our reservation policy ahead of your visit to Firedoor.