Attended the venue for a birthday function, ate the chef's menu which included 12 dishes. Each dish was well thought out, paired with tantalising ingredients which made the palate dance and drool with each serving. Although the servings were quite small (more bite-size rather than food coma size) it was a nice change of pace to enjoy not only the surroundings but the atmosphere, the scents and the company i was with. Dish after dish of unusual servings left me wanting more, the wait staff were super tentative and catered to our every whim. The wagyu cod were cooked perfectly over the open flame style cooking and it was a treat to observe the Chef at work. At the end of the night, we were sur...
Amazing experience ! Attentive welcoming staff and memorable food. Would definitely recommend booking at least a week prior, to reserve a good time. I was seated at the bar right in front of the chef's working and I would recommend this for those interested in watching the process of prepping the food and finally cooking it beautifully on the flames.<br/ <br/ Ordered half a dozen oysters to start which tasted sublime followed by grilled mackerel that was super soft. The highlight of the night was definitely the dry aged steak that we got to see Lennox cut up and cook over a wood fire. Having tried quite a few steaks in Sydney for comparison, I truly believe the wood fire and type of wood the...
What a great place. Everything was cooked on fire and I love smokey flavours so what can go wrong? I wasn't even hungry when I got to the restaurant but got tempted into the chef's menu. Boy was I glad I was persuaded. There's also a good selection of cocktails to choose from. The service was great, the food was delicious, and the accompanying wine was on point. Highlight: the kangaroo and mini pita bread was a standout- just divine. All dishes were pretty good. Lowlights: Nothing really. My wagyu had a bit too much fat on it, but I was already full so it's OK!
What does a 169-day dry aged rib of beef taste like, cooked medium rare, over fire, and costing $200? Well, it tastes like steak, the finest steak I’ve ever eaten. The crispy burned bits of fat melt in the mouth. The meat has some give and is tender and is not fall apart or melt in your mouth; it is not that kind of meat. It is juicy. It tastes intense and concentrated. It also tastes like ‘Yum. This is worth every penny.’
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The experience was amazing bartender was a delight and great with recommendations. Interior was beautiful and loved the ambiance of the restaurant overall. The set menu overall displayed a whole variety of different meats some were great but one or two dishes could’ve had stronger flavours. Loved the dessert at the end perfect dish to end the (very filling) set menu.
Absolutely brilliant food...real flavourful and cooked to perfection. It's great for meat-lovers. Best to book for weekend dinners. Place can be packed then. But with food so good and great hospitality, that's no surprise!
Best spot in Sydney. Gastronomy and woodfire. Decor is amazing and the food tasty! Cocktail with woodfire touch also. Counter is the must to watch all the chefs cooking with embers and fire
They use different types of woods in the kitchen to provide the natural essence to the food. They are damn costly but the food makes it up for them. They have an amazing ambience and staff.
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Incredible experience. Food was amazing and the staff were helpful walking us through the menu. It’s a Kia for people who want to experience new ideas
Honestly nothing to fault. It was a superb meal and fantastic service. The fire concept is so clever and a real talking point !
Finding Fire, Cooking At Its Most Elemental By Lennox Hastie. Signed Copies Available
Shady’s Woodfired Bread, Cultured Butter, Toasted Rye
Moonacres Cabbage, Smoked Buttermilk, Aged La Dame
Hampshire Down Lamb, Smoked Tomato, Charred Fennel
Black Market Rump Cap, Fioretto, Salsa Verde
Pencil Squid, Corn, Capers, Currant Grapes
Brussel Sprouts, Grilled Lemon, Guanciale
Rum Baba, Poorman's Orange, Smoked Crème
Mali Pileći File U Umaku Gljiva, Kroketi
Bass Grouper, Tropea Onion, Finger Lime
