Firebird combines South-East Asian spirit with wood-fire cooking

Updated October 12, 2026,first published November 18, 2024

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The cloth hung from the rafters holds a projection of a child breakdancing before an enormous crowd: it loops again and again. Around him, Firebird is handsome: concrete walls are all rugged chic, attractive tiling decorates the bar and tabletops.

The food has a Vietnamese tone but the ingredients are distinctly Australian – king prawns smothered in a lemongrass sate sit atop a delightfully oily bed of crunchy rice. Beef carpaccio pairs crisp puffed rice with the satisfying pop of finger lime. Eggplant curry is wonderfully plush: soft flesh melting into a rich, deep sauce, with spherical Thai eggplant providing bursts of texture.

To finish, Vietnamese coffee parfait brings a bit of childhood mischief, pop rocks crackling on the tongue. It feels familiar, but Firebird isn’t here to play it safe; it’s here to break new ground.

Must-order: King prawns with broken rice.

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The place to be for the past four decades.

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Edible escapism with a flamboyant streak.