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Firegrill restaurant and bar offers destination dining with an emphasis on classic timeless comfort and quality. Curated by restaurateur Dah Lee and his hand picked experienced team, the atmosphere is luxurious and refined yet fun, with a décor incorporating dark timbers, quartz, leather and three metre tall chandeliers.
“At Firegrill we are dedicated to sourcing the top ingredients at their seasonal best. Using fire, rubs and smoke to create dishes with bold flavours and a menu that is timeless.”
George Francisco, Chef de Cuisine and recipient of seven Chef’s Hat Awards.
A la Carte Menu Express Lunch Menu
“Inspired by local and seasonal Australian fruits and a range of global spirits, underpinned by a native bush foods focus, the combination of influences bring this complex beverage menu to life. A core focus on trending spirits and the art of distillation drives our ingredient production, reflecting distillation and the craft of mixology.”
Lamar Powell, Mixologist.
“The Firegrill wine list represents some of the finest from the major wine regions of NSW, Australia, and the world. Many are sourced from smaller, often family run vineyards, who strive to create an expression of their particular region and for whom respect for the land and tradition is of paramount importance. There are no ‘gap-fillers’ on our list, all wines are featured on their own merit and because they offer something special, unique flavours and distinctive characters.”
John Clancy, multi award winning Sommelier.
Firegrill specialises in private parties and corporate events, weddings and other celebrations for groups from 5 to 300+. We feature five distinct spaces for any occasion, as well as the option to book the entire venue. Menus range from canapes and cocktails, to our diverse shared menus for seated dinners.
Firegrill Experience, Event Spaces & Floor Plans
151 Clarence Street
Sydney, NSW 2000
Tel. 02 9169 7870
LUNCH Tuesday – Friday 12pm – 3pm
DINNER Tuesday – Saturday 5.30pm to Close
HAPPY HOUR Wednesday – Friday 4pm – 6pm
Chef de Cuisine
Recipient of 7 Chef’s Hat Awards, the only chef in Australia to command the kitchen of two Relais and Chateaux properties.
New to Sydney from Dubai. 18 years experience in Michelin star restaurants in London, Dubai and India. Winner of global competitions La cuisine de Sial 2016 and World chocolate masters 2018.
Award winning Sommelier with over 20 years experience in beverages and 2 and 3 hatted fine dining restaurants.
Over 10 years experience in hospitality and people management. Worked closely with high profile clients in luxury lifestyle concierge, and in multiple fast paced casual dining venues across London.