By Franky March
Rustic-chic decor presides over the refined seasonal cuisine cooked over wood coals in a heritage venue.
23-33 Mary St
This new Surry Hills eatery has created a restaurant genre of its own. Australia’s first fire-powered eatery, the brainchild behind this unique operation, Lennox Hastie, is a British chef who became fascinated by cooking with coals when working at the fêted charcoal focused restaurant Asador Etxebarri, just outside Bilbao in Basque Country, Spain. In the kitchen, uncustomary techniques are used, so don’t be concerned if you see the chefs firing up a bandsaw, slicing away the 150-day aged beef off the rib section. Aside from the Thermomix that is used for desserts, everything on the menu is grilled over the searing hot charcoal, engulfed by flames and smoked with a variety of woods that infuse the meat with different flavours. The result? Delicious charred cuts with cherry pink flesh and mouthwatering umami flavours presenting hints of porcini and truffle. The eatery is groundbreaking in the industry — primitive, and like nothing you’ve seen or tasted before.