Smoking hot Firedoor
Firedoor do wonderful food with an emphasis on subtle smoking of key ingredients, utilising everything from apple or cherry, to hay, ironbark, or pecan. I remember the restaurant being very dark at dinner, while now for Friday lunch the sun is streaming through the windows. The kitchen is open to the room, although there is no sense of smokiness. Friday quickie lunch special, we’re ready – let’s start with an Aperol spritzer!
Now I’m not a fan of most offal, and yet, twice now, Firedoor has enticed me to eat and enjoy duck hearts. Really enjoy them, the taste and texture both. I’m still not sure I’m brave enough to order them anywhere else, but here at Firedoor they are delicious. Me & G enjoy the duck hearts and P enjoys the borlotti, pumpkin, radicchio, stracciatella option. And we’re sharing a nice dry Rippon Jeunesse riesling.
The mains events
G and I pick the sublime mirror dory, prepared so simply with grilled cabbage and lemon confit. And P goes for the milk fed lamb cutlets, all perfectly pink, with carrot and salsa verde. After a bit of time to digest, G and me indulge in the mandarin, white chocolate, and pistachio granola dessert, with little sugared mint leaves to top it off. G enjoys the a sumptuous blue cheese. Yep, that’s how to do Friday lunch.
Ever been to a restaurant that can tempt you to eat things you thought you didn’t like?
Best bits: all the gently smoked flavours, the service
Worst bits: none.
Where am I? Firedoor, 23-33 Mary St, Surry Hills NSW 2010, Australia