After a few years of more modest openings, luxe is back in the harbour city.
"It took a team of five three weeks to put the three chandeliers together. They are three metres high, they have a thousand pieces and there are 50 light bulbs in each," Firegrill owner Dah Lee says.
Lighting is an important component at Firegrill. The restaurant has 1000 bulbs. There are even strips of lighting on the kitchen equipment. Naturally, Lee has thought about his power bills. "LED is cheaper to run," he says.
The restaurant, which will test its lights and kitchen with a few soft runs later this week before opening to the public on Monday, is a lush addition to Barrack Place in the Sydney CBD.
Chef de cuisine and George Francisco (Jonah's) and head chef Nghia Dinh (Tetsuya's, Onde) have created an ambitious menu.
"We are a steak and seafood grill. There are lots of [French] classics. There's even a small touch of Chinese," Lee says.
Expect deconstructed Peking duck woven into dishes and snapper pie on its opening menu.
"We are dedicated to sourcing the right ingredients at their seasonal best, using fire, rubs and smoke to create dishes with bold flavours," Francisco says.
There's plenty of Insta eye-candy at the venue, including an eight-metre high wall of wine.
Even in the more casual part of the venue customers will slide into copper-backed leather chairs.
Open Mon-Fri 7am-late; Sat 6pm-late.
151 Clarence Street, Sydney, 02 9169 7870, firegrillsydney.com