Firegrill has begun trading at Barrack Place putting the final touches on the thriving retail precinct.
The new 300-seat restaurant features five different spaces for all dining experiences. Flowing from Clarence to Kent Street within Barrack Place, the space includes a courtyard, a private dining area, an open kitchen and a mezzanine bar/dining area upstairs with speciality mixologist and master distiller Amanda Gilroy behind the bar. Multi award winning Sommelier John Clancy heads the wine department.
As their name suggests, Firegrill will be using fire and smoke when cooking their speciality dishes within the open kitchen to create bold flavours for their steak and seafood grill menu taking inspiration from French and Chinese classics.
The restaurant is led by owner Dah Lee, originally from Wildfire. Chef George Francisco, also a Wildfire alum and recipient of 7 Chef’s Hat awards, heads up the kitchen.
Firegrill joins ten other speciality retailers at Barrack Place, 151 Clarence Street, including Bar Pho, Billy Blargo, Fishbowl, Cali Press, St Dreux, Mo’st, Batch Espresso, Komma, Sagas and the Barber Co. Sydney.
Barrack Place, developed by Investa for Oxford Investa Property Partners (OIPP), is a 23-storey brick facade setting the building apart from the city landscape. The ground-level precinct features arcades and laneways creating a retail destination inspired by the carriageways and courtyards of the original heritage merchant’s warehouses making up Sydney’s most vibrant food and beverage retail hub in the western corridor of the CBD.