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L'avis de Gault&Millau
Head Chef Liam Walton (formerly of The Point Albert Park) delivers a solid Mediterranean-inspired menu with a contemporary touch. The stunning heritage-listed building has been in existence since 1929, and was converted from a fire station to a cosy restaurant. Inside is casual but comfortable, with a lovely fireplace. Open for breakfast, lunch and dinner, The Firehouse is perfect for family catch-ups, group events and a romantic meal for two.
The seasonally changing menu is broad, with plenty of meat and seafood dishes plus a handful of vegetarian options. Textures of roast beetroot looks very pretty on the plate. Yellow and purple heirloom beetroots sit alongside swirls of zucchini ribbons, creamy goat curd, braised fennel and tasty kalamata olives. Flash-fried calamari has a crunchy coating that is well matched with a delicious romesco sauce. Watercress and a lemon wedge help to freshen up this dish.
PSST! During winter, The Firehouse makes its own European-style mulled wine – it’s great for warming you up!