Time Out says
With two custom-made woodfire ovens on-site, Firebake is extremely serious about its sourdough breads. There are four types available: white, rye, wholemeal and fruit, each made with all-natural, top quality ingredients like organic flour from Western Australia and Nordaq Fresh filtered water.
It’s not playing around with the food either – expect dishes like four-spice liver pate ($12) that's made with equal parts butter and liver for a luscious spread, Norwegian blue mussels cooked with lager and chorizo ($25) and grilled pork belly served in a sweet garden vegetable broth ($22). Everything's cooked on two 1880s refurbished Husqvarna cast iron stoves from Sweden that are powered by woodfire, keeping to the theme of rustic soul food from the hearth and heart.
237 East Coast Rd
|Opening hours:||Tue-Fri 11.30am-10pm; Sat & Sun 10am-10pm|
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