At Firedoor, we work intuitively with fire and seasonal ingredients.
The kitchen is entirely powered by wood and everything is cooked to order. We burn a variety of woods daily to create embers which are then 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. 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. With Lennox at the grill, we focus on quality ingredients grilled to order, combined with friendly, informative service led by our General Manager, Zoë Burbage.
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 and joined forces with leading restaurant group, Fink. He opened Firedoor in 2015, and in 2022, he opened Gildas, a Basque-inspired wine bar in Surry Hills.
Lennox released his first book, Finding Fire in November 2017. Find out about the book here.
Shane Hennessy is Firedoor’s Head Chef. With a career spanning over two decades, Shane developed his skills in some of Sydney’s most prestigious kitchens, including Lucio’s, Restaurant Balzac, Bert’s Bar and Brasserie, and Berowra Waters Inn, before joining the Firedoor team in December 2022.
Shane has always loved the primitive and often therapeutic nature of cooking with fire. Growing up in Wiseman’s Ferry on the Hawkesbury River, his familiarity and passion for native produce translates seamlessly to the Firedoor kitchen. Shane relishes in the challenges and triumphs of leading a team and creating a daily-changing menu where many of his favourite proteins, like native school prawns, steal the show.
Zoë is the General Manager of Firedoor. Hailing from rural England, Zoë has spent the last two decades in hospitality, spending time in respected kitchens, restaurants, bars, and the chalets of the Swiss Alps. Relocating to Australia in 2011, Zoë has held managerial positions at Spice Temple and OTTO Sydney, before moving to Firedoor in January 2020. She was drawn to Firedoor’s focus on highlighting native ingredients, the theatre of the restaurant, and the strong attention to each detail of the Firedoor dining experience. Zoë is passionate about creating a connection between Firedoor’s producers and guests through storytelling.
Angelica’s career in hospitality has spanned over 15 years, having opened, and managed a number of hatted venues before joining the Firedoor team. Working her way through several positions from waiter to Floor Manager, Bar Manager, and joint Acting Head Sommelier and Assistant Restaurant Manager, Angelica became our fantastic Restaurant Manager in late 2021. Angelica, affectionately known as Gel, loves working at Firedoor because of its intimate venue space, the skills displayed in the kitchen, floor and bar, and the team that moves together as one entity to ensure the most special guest experiences.
Lennox has partnered with Fink to create Firedoor. Fink 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 partnership: Beach Byron Bay.