What people say
Firepop is a restaurant that has been making waves in the food and drink scene in Sydney. With accolades from Sydney Good Food, Urban List, Daily Telegraph, Broadsheet and Sitchu, it's no surprise that Firepop has become a go-to destination for foodies looking for an unparalleled culinary experience.
What sets Firepop apart is their commitment to using quality ingredients sourced locally to showcase Australian produce. They take their craft seriously by butchering all their meats from prime cuts, roasting and grinding their spices, churning cultured butter from cream, fermenting and pickling local fruit and vegetables, preparing sauces and glazes in-house among other things.
Their dedication to supporting local growers and producers is evident in the variety of sea salt they use from Australia’s oldest family-owned salt producers Olsson’s (Port Alma, QLD and Whyalla, SA), sustainable heritage wheat flour from Wholegrain Milling (Gunnedah, NSW), New England lamb (Port Macquarie, NSW), fullblood Wagyu beef from Australian Wagyu pioneer David Blackmore (Alexandria, VIC), farm-raised heritage chicken from Sydney Fresh Poultry (VIC), Australian Bresse chicken from Tathra Place (Wombeyan Caves, NSW), fresh wasabi from Shima Wasabi (TAS), live short-fin eel (TAS), wild-caught Spencer Gulf King prawns (SA), seasonal organic produce from Moonacres Farm (Robertson, NSW) and more.
The result of all this hard work is nothing short of spectacular. Guests have described the food as "Magnificent," "Beyond delicious!" "Spectacular!" "Insane!" The attention to detail in every dish is evident and it's clear that Firepop takes pride in every aspect of their menu.
It's no wonder that Firepop has collaborated with some of the best names in hospitality over the years including Archie Rose, Maybe Sammy, Poor Tom's Gin and more. If you're looking for a restaurant that offers an unforgettable culinary experience, Firepop is the place to be.
