https://www.firegrillsydney.com/
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Firing up a new grill in the CBD
Visited this new spacious restaurant during their soft opening week so dining was contained to upstairs while downstairs was still being finalised. Events manager Kim Daniela Antunovic, who I'm suspecting might have been in the 2001 movie Fluffer, patrolled the floor for diner feedback. Decor was nice matched with professional friendly service. I did find the table felt ergonomically a bit too high for the seat level, which gave me that tea party sense as you need to raise your hands upward to rest them on the table.
Oysters natural - 3 freshly opened oysters with Fire Ice, Red Wine Mignonette and Lime Pearls ($15) were from Nambucca. Actually preshucked this time around before service but hopefully in the future can be shucked to order to retain more of the flavoursome brine flavour. Not sure what the 'fire ice' or 'lime pearls' refers to? I couldn't spot on the plate but it's early days so perhaps will appear on the dish when fully opened?
Flank, Riverina, Grain Fed Australian NSW ($22, 300g) add on Alaskan King Crab Legs ($22), choice of sauce chimichurri. Cooked medium rare as ordered, nice flavour, tasty alaskan king crab meat but you're paying a premium price for the amount of the next level surf n turf add on. The puree and roasted onions underneath were good inclusions. A better steak knife would be nice though. Vanilla Panna Cotta, pomegranate and lavender honey ($16) had a great wobble factor and I enjoyed the flavours. The pomegranate helps equalise the sweetness in the dessert. My preference would be for a few more raspberries over the pretty flowers.
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