firepop x lana
Tuesday 21 july
a one night only event with owner of firepop,
raymond hou
Tuesday 21july
Firepop is Raymond Hou and Alina Van Hou's inner west love letter to Australian produce, cooked over charcoal. A self-taught cook, Ray has been cooking over charcoal since 2004 and has spent his career finding out what fire can do. Alina brings a master sommelier's perspective to every plate. What started with cumin lamb and a stove in the Chinatown Night Markets were two decades of practice — a food truck, a festival following, and finally, Firepop in Enmore.
The evening brings together two kitchens with a shared instinct. Alex and Ray will share the pass, moving between Lana's approach to refined, produce-led dining and Firepop's charcoal-driven intensity.
$139 per adult | Curated À La Carte
$65 per adult optional ‘Sicilia, interrupted’ wine pairing
firepop x lana menu 139pp
Add ‘Sicilia, interrupted’ wine pairing +65pp
Baby abalone, preserved olive, tomato, konbu
Wagyu slice with cured egg yolk & sweet soy reduction
Pacific oyster, fermented green kiwi, garlic, mustard green
Caruso & Minini ‘Bibbo’ Zibibbo, Sicilia, IT
Cured duck, piel de sapo melon, sansho pepper
Grilled Jersey milk curd, persimmon, burnt honey, sesame
Fenugreek sourdough, koroneiki olive oil, rhubarb reduction
Caruso & Minini ‘Arancino’ Skin-Contact Catarratto, Sicilia, IT
Lamb & yoghurt “dumplings”, cumin, kashmiri chilli, charcoal lamb jus
Caruso & Minini ‘Frappo’ Rosé, Sicilia, IT
Spatchcock, honey, pine nuts, napa cabbage, garlic
Potatoes, yoghurt butter, dill
Caruso & Minini ‘Frappello’ Nerello Mascalese & Frappato, Sicilia, IT - Chilled
Salted caramel corn
Fermented corn gelato, miso dulce, husk meringue, sheep's yoghurt
Caruso & Minini ‘Tagòs’ Late Harvest Grillo, Sicilia, IT
A 7% gratuity will be applied to dine-in bills and is removable upon request. For groups of 8 guests or more, a 10% service charge applies and replaces the standard gratuity.
firepop x lana À la carte menu
Rock oysters, mandarin, pepper oil 8ea (min order 2)
Scallop crudo, parmesan custard, mala vinaigrette, finger lime 8ea (min order 2)
Baby abalone, preserved olive, tomato, konbu 36 2pc
Wagyu slice with cured egg yolk and sweet soy reduction 30 2pc
Pacific oyster, fermented green kiwi, garlic, mustard green 18 2pc
Fenugreek sourdough, koroneiki olive oil, rhubarb reduction 8 2pc
Cured duck, piel de sapo melon, sansho pepper 19
Grilled Jersey milk curd, persimmon, burnt honey, sesame 28
Smoked bone marrow, beef tartare, tomato sambal, rice bread 34
Lamb and yogurt “dumplings”, cumin, kashmiri chilli, charcoal lamb jus 39
Spaghetti, bay lobster, pippies, tom yum, tomato, thai basil 88
Spatchcock, honey, pine nuts, napa cabbage, garlic 59
800g Pasturelands rib eye mb 2 - 4 185
Potatoes, yogurt butter, dill 15
Organic leaves, miso, shallot 19
Salted caramel corn 25
Fermented corn gelato, miso dulce, husk meringue, sheep's yogurt
Chocolate budino 22
Chocolate and gianduja custard, black berries, sakura - cha
A 7% gratuity will be applied to dine-in bills and is removable upon request. For groups of 8 guests or more, a 10% service charge applies and replaces the standard gratuity.