Firepit White

To Start

House marinated mixed olives — 8

Wood fire flat bread  with black garlic and E.V.O — 10

Sydney rock oyster — Freshly shucked oysters with caramelised red wine mignonette – 5 each

 Caviar — 10g | 30g Oscietra, blini, creme fraiche, and frozen Belvedere 115/300


Daily selection of charcuterie, fig chutney and charred sourdough – 30


Firepit charcuterie board to share — Prosciutto, salami, Wagyu bresaola, fig chutney, and charred sourdough — 38

Bluefin Tuna tartare — harissa aioli, crispy brick pastry, bottarga and paprika oil  — 24

Charred bone marrow – Squid ink crumb, pickled onion, watercress salad, and charred sourdough — 20

Grilled Fremantle octopus – braised heirloom tomato with green pepper, potato, chorizo, and charred baguette — 22

Caramelised brisket shitake puree, crispy shallot, nasturtium, sesame, and soy vinegarette — 24

Heirloom tomato salad  Stracciatella, black olive crumb, pickled onion, rocket pesto, and tomato sorbet — 24

Squid churros  popcorn crumb, nori, smokey chipotle, and charred lime — 24

Garlic prawns — Cooked in a pomodorini Napolitana sauce, garlic, basial and E.V.O. Served with woodfired flat bread with fior di latte and confit garlic  — 26


From the Wood Fire Grill

All served with your choice of sauce including, red wine jus, green peppercorn sauce or mushroom sauce

Fillet – grain–fed black Angus MB2 200g — 50

Scotch – grain-fed black Angus MB4 300g — 52

Ribeye – grain-fed black Angus MB2 500g — 88

The Wagyu Cut – wagyu MB9+ 500g — MP


To Share

Charcuterie board – Prosciutto, fennel salami, Wagyu bresaola, fig chutney, and charred sourdough — 38

Lamb shoulder – 8 hour slow cooked lamb served with chimichurri — 98

Firepit signature tomahawk – Southern range MB+4 grass-fed tomahawk 1.6kg served with chips, leaf salad and choice of sauce — 230



Woodfired Coffin Bay S.A Barramundi (200g) – confit heirloom tomato, wagyu sausages, capsicum foam — 36

Woodfired Tasmanian Salmon (200g) – roasted cabbage, grain salad, and yoghurt dressing — 38

Roasted Cornfed Chicken – chestnut, king brown mushroom, and sorrel oil — 34

Woodfired Cauliflower – dukkha, zucchini and basil puree, coriander, and radish salad — 30

Chilli prawn tagliolini – Handmade saffron pasta, San Marzano tomato, parsley and confit garlic and E.V.O — 36

Squid ink spaghetti – Bay bug, octopus, charred squid, with lemon and chilli sauce — 38



Paris mash – buttered desire potato puree — 12

Broccolini – feta, cranberries, and chilli dressing — 12

Mac and cheese – aged cheddar and red leicester, and pancetta— 14

Cauliflower gratin – three cheese sauce — 14

Chips – thyme and sherry vinegar salt — 12

Fatoush salad – pomegranate molasses, crispy bread (DF) — 12

Mixed leaf salad – radicchio, endive, butter lettuce, and green dressing — 12

Kids Meals – 15

Cheeseburger & chips

Chicken nuggets & chips

Fish & chips

Spaghetti Bolognese

Kids margherita pizza



White chocolate crème brûlée – raspberry gel, strawberry and sumac sorbet — 18

Chocolate fondant – Salted caramel heart and cherry sorbet — 18

Tarte tatin – Caramelised pink lady apples and crem vanilla ice cream — 16

Seasonal sorbet – 3 homemade daily selection — 14


Mixed Olives (v)(ve) – 8

House marinated olives.

Wood-fired Flat Bread (v)(ve) – 10

Served with black garlic and olive oil.

Oysters – 5.5ea

Served with red wine mignonette.

Charred Fremantle Octopus – 21

Served with E.V.O, black garlic and chipotle aioli.

Charcuterie Board – 36

Wood-fired sourdough with prosciutto, fennel salami and wagyu bresaola.


Rump 250g – 30

MSA 120-day grain fed rump, served with chips and salad. Your choice of mushroom, peppercorn, or beef jus.

Striploin 300g – 36

MSA 120-day grain fed striploin, served with chips and salad. Your choice of mushroom, peppercorn, or beef jus.

Scotch Fillet 300g – 46

Black Angus MBS2+ scotch fillet, served with chips and salad. Your choice of mushroom, peppercorn, or beef jus.

Tomahawk 1.6Kg – 255

Southern ranges grass-fed MBS4+ served with chips and salad. Your choice of mushroom, peppercorn, or beef jus.

Beef Ribs 600g – 59

Glazed with a smokey BBQ sauce, served with chips and salad.

Pork Ribs – 59

Glazed with a smokey BBQ sauce, served with chips and salad.

Ribs & Rump – 80

600g of smokey BBQ glazed beef ribs, with a 250g rump steak. Served with chips and salad and your choice of sauce.

Lamb Shoulder – 48

Slow cooked lamb shoulder topped with gremolata.


Wood Fired Salmon – 36

Served with cabbage, almond and cranberry slaw, in a tahini dressing.

Crispy Skin Barramundi – 36

Served with sweet potato puree, charred broccolini and vierge sauce.

Garlic Prawns – 28

Cooked in pomodorini napolitana sauce, garlic, basil, and extra virgin olive oil. Served with pizza bianca.

King Prawns – 16ea

Butterflied V6 king prawns and yuzu butter.

Scallops – 8ea

Charcoal seared scallop in half shell.

Lobster Pasta – 64

Half fresh W.A rock lobster, handmade spaghetti, and cherry tomato sauce.

Lobster Mornay – 110

Whole W.A fresh lobster, 3 cheese bechamel sauce, served with salad.


Wood-fired Cauliflower (v)(ve) – 26

Served with grains, pomegranate and tahini.


Mashed Potato – 10
Chips (v) – 10
Broccolini – 10

Feta, cranberries, and chilli dressing

Mac and Cheese – 10

Cheese sauce and speck (contains pork).

Trading hours

Wednesday – Thursday
5:00pm – till late

Friday– Sunday
12:00pm – 3:00pm | 5:00pm – late

Daily venue closure from                3:00pm – 5:00pm

Our location