As Sydney days get longer in the run-up to Christmas the acceptability of day drinking gets earlier and earlier until breakfast Martinis, Bloody Marys, and vermouth are all given the big old tick of approval in the AM. And the latest high-end restaurant to jump on the brunch wagon is non other than charcoal-powered Firedoor, who have announced they're doing a six-week run of Sunday morning meals until the end of the year.
Start your day with grilled peppers, jamón, wood baked eggs with chorizo, ash-baked potato tortilla, shellfish, whole grilled fish, roast meats and wood fired flan. They'll also be grilling the tomatoes for the Bloody Marys over the wood coals, pouring life-affirming glasses of txakoli, a dry, acidic, spritzy white from Spain. Chef Lennox Hastie, who only cooks over flames and coals, is bringing the flavours of the Basque region to Summer in Sydney, recreating the pintxos bars of Northern Spain. This is very good news for anyone who doesn't want to have to put down their cocktail before picking up tasty morsels on bread or on sticks and popping them straight into your mouth.
And in even better news for every person in Sydney who hates queueing for breakfast, they are taking bookings from 11am until 3pm.
Brunch at Firedoor runs from Sunday Nov 12 until Sunday Dec 17, 11am-3pm. Bookings through email@example.com or 02 8204 0800.
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