Sydney / Eat & Drink / The Best Woodfired Restaurants in Sydney

The Best Woodfired Restaurants in Sydney

Fire gives rich, robust flavour, and in Sydney, more restaurants are trading gas ovens and grills for an open flame. Woodfire cooking is back – and we’re not just talking about pizza. Chefs are using the ancient technique to spark creativity, and their experiments playing with fire are paying off. From bagels to meats and desserts, these are the most fired-up plates in town. 

Smoking Guns Bagels

Rise and shine! In Woolloomooloo, this tiny shop makes bagels the Montreal way: they’re hand-rolled, simmered in water and honey, and woodfired til they’re chewy on the inside, and crunchy on the outside. Smoking Guns’ salmon bagel is a brekkie favourite, slathered with Pepe Saya cream cheese, pickled golden beetroot, dried capers and chilli.

129 Cathedral Street, Woolloomooloo

Via Napoli

Led by a third-generation pizzaiolo, Via Napoli is as authentic as it gets. The pizzas are topped with ingredients imported straight from Italy, and woodfired, Neapolitan style until the crust is blistered and bubbly. The three outlets follow the Associazione Verace Pizza Napoletana’s rules (think of them like the pizza police) to a tee, and we can’t thank them enough.

Hunters Hill, Lane Cove and Surry Hills

Top tip: Vegan? In Newtown, Gigi’s Pizza ditched cheese for good a couple of years ago, and is also accredited with the AVPN.


Firedoor serves up Australia’s first fully fire-powered menu. Every dish is cooked to order, and the chefs choose a wood that will best bring out its flavours, like native barks, chestnut, and cherry. Tuck into the pipis – they’re plucked from the restaurant’s tank, grilled over an apple-wood coals, and finished with karkalla (beach bananas), wild garlic, lemon and chilli.

23-33 Mary Street, Surry Hills


Around the corner, this Argentinian grill-house has a few standout woodfired dishes, but if we had to pick one, it’d be the animal a la cruz. At the moment, it’s a slow-roasted Berkshire pork slow-cooked on the asado (Argentinian barbecue) until it’s smoky, sweet and deliciously crisp. Finish with the woodfired pineapple with rum and a dollop of coconut ice-cream for dessert.

50 Holt Street, Surry Hills


This is Lebanese food, but not as you know it. Nour teases out traditional flavours for a menu that’s more creative than most. It’s also all over the woodfired, what’s-old-is-new-again trend. The golden nut pumpkin with almond yoghurt, Persian figs and garlic is delicious, while carnivores will love the spiced short rib.

Shop 3, 490 Crown Street, Surry Hills

Pazar Food Collective

Middle Eastern and Mexican are two cuisines that aren’t combined often, but at Pazar Food Collective, the fusion works. And woodfire cooking can take the credit! The octopus with peanut, salsa and cabbage salad is the perfect pairing of ingredients, as is the smoky, wood-roasted lamb shoulder with tomato and herb ezme. If the woodfired orange blossom bread is on offer, order it!

325 Canterbury Road, Canterbury

Ester Restaurant & Bar

Clever, creative and right at home in Chippendale’s foodie hub, Ester is the kind of place where chefs go to eat. The menu is seasonal, but there are always a few woodfired delights on offer. Start with the fermented potato bread, which is dense yet crispy on the outside from the heat and end your meal with the woodfired custard tart.

46-52 Meagher Street, Chippendale


Over the bridge, Garfish will serve your seafood just how you like it: grilled, spiced, or woodfired. While the Moreton Bay bugs and king prawns are excellent, we vote for the mussels, drizzled with sake, ginger and miso, and served with soba noodles and prawn crackers. Or if you want to indulge, you’ll learn lobster tastes even better when it’s woodfired.

Manly, Kirribilli and Crows Nest

The Apollo

The Apollo is one of Sydney’s best Greek restaurants, and it’s best known for its oven-baked lamb (which is amazing). On your next visit, switch it up and scan the woodfired section of the menu. There, you’ll find calamari, octopus, pork and sausage dishes, most of which are grilled over ironbark wood for that charred, smoky flavour only fire can give.

44 Macleay Street, Potts Point


Neil Perry’s steakhouse is known for its signature woodfired meats and seafood. Go for the famous ‘minute steak’ drenched with Café de Paris butter, or David Blackmore’s dry-aged Mishima beef – just don’t ask for it ‘well done’ because the chefs may cry (it loses its flavour). The baby octopus is good on its own, and great with a side of woodfired creamed corn.

66 Hunter Street, Sydney


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