Firebyrd is all about bold flavours, incredible produce, and food that brings people together. With a focus on modern Asian cooking, every menu is built from scratch, tailored to the event, the season, and the people around the table.
From intimate dinners to big celebrations, Firebyrd delivers more than just catering. It’s about sharing food that’s full of heart, inspired by years of experience in some of Sydney and Tokyo's top kitchens.
Every dish tells a story. Every event feels personal. Whether it’s a corporate gathering, a family feast, or something in between, Firebyrd brings the fire.
check out our instagram..
“Why Firebyrd?”
That question’s come up a lot.
Here’s the story, for those who are curious.
How to bbq octopus #firebyrd style #sydneycatering #sydneycateringandevents #privatechef #foodporn #octopus #hibachi #sydney
Another beautiful Firebyrd hibachi catering event for Lys’ birthday #sydneycatering #hibachi #sydneycateringandevents #foodporn #firebyrd #westholmewagyu #sydneycateringandevents
#firebyrd #sydneycatering #sydneycateringandevents #privatechef #sydneyfoodie #sydney
Westholme Wagyu sirloin, shiso and pistachio pesto, potato onigiri #sydneycatering #firebyrd #wagyu #westholmewagyu
Private dinner #firebyrd #sydneycatering #privatechef #foodporn #sydneycateringandevents π₯ @nickreynoldscreative
Firebyrd tasting menu π¦π₯π¦π₯π¦π₯ #chefjordanmcleod #firebyrd #sydneycatering #sydneycateringandevents #privatechef #foodporn
γγγΎηΌγι³₯ negima yakitori, the one true king of all the yakitoris. Painful to prep, but incredible to eat. Only ever cooked over charcoal #firebyrd #sydneycatering #hibachi
More hibachi action #firebyrd #sydneycatering
From the hibachi grill!!
King brown mushies, basted in shoyu butter with shiso pesto! Can mushrooms get any better?!
Lilys 21st
Strawberry and yuzu galette with sour cream shortcrust pastry. We served it with sea salt ice cream. A request from lily for her 21st birthday party last weekend
Some of the magic on MY Lumir last week
Another trip up to the Whitsundays on MY Lumir
Northern Thai pork sausage and quail scotch eggs
Was a pleasure to cater on the rooftop of the Astor building for the 100th year birthday. 1930s style food done with a modern Sydney approach. Classics like scotch eggs, vol au vents, angels on horseback, and prawn cocktail brought to lyfe. #sydney #sydneycatering #sydneycaterer #sydneycateringandevents #theastor
This last month has been fun π
Damien’s birthday lunch #stellarcatering
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Welcome to Japan
Quick trip up north to the Whitsundays
Caviar, blinis, cultured cream, chives
Throwback to this very spring dish on the menu at turntable Tokyo a few years ago. Sesame tofu with burnt shallot jam, grilled bamboo root, asparagus and puffed black rice @danparsonsphoto #spring #springfood #vegetarian #foodporn
#sashimiporn #εΊθΊ« #sashimi #sydneycatering #stellarcatering #γγΎγ #foodporn
#sydneycatering #buffet #foodporn #γγΎγ #stellarcatering
#θ₯ΏδΊ¬ηΌγ #saikyoyaki #salmon #bigglorybaysalmon #miso #charcoal #foodporn #sydneycatering #stellarcatering #γγΎγ #foodporn
New tasting menu to pair with some good drops π·#tastingmenu #foodporn #tuna #zuchinniflowers
Chèvre cheesecake, black sesame ice cream #foodporn #γγγγΎ #γγΌγΊγ±γΌγ#γγΎγ ##cheesecake #blacksesame #stellarcatering
One of my favourite deserts I have ever made. So simple, so delicious. Grilled nectarines with white chocolate, coconut and yoghurt ganache, finished with a touch of olive oil and a few sea salt flakes #dessert #dessertporn #superyachtcatering #superyachtcateringsydney #sydneycatering #nectarine #whitechocolate #stellarcatering
Southern rock cray, yuzu kosho butter
#sashimi #sashimilover #foodporn #sydneycatering #stellarcatering #εΊθΊ« #γγΎγ
Barbecued Octopus, braised in green curry paste, finished with Thai basil oil #γΏγ³ #γγΎγ #foodporn #sydneycatering #octopus #stellarcatering
Roast vegetables and green curry
Had a splendid day truffle hunting at @kanimblavalleytruffles today. So cool to learn about truffles and how each individual truffle can have its own unique smell and how amazing a fresh truffle tastes! If you love truffles or are keen to try, I will be cooking up a four course modern Asian menu featuring truffle in each dish. 22nd of July at @_princeofyork please check the link in my bio
Porchetta for a private dinner today
Beautiful evening catering on Sydney harbour #sydneyharbour #stellarcatering #sydneycatering #superyacht #superyachtcateringsydney
Matcha and black sesame Oreo
My new gig
Big things coming, just around the corner
Rip Michel Roux
#toolate
Huawei watch launch for breakfast on Sydney harbour
Fresh sourdough for our feast menu @butchersdaughterau
Saturday is the last day for me at turntable. I will go back to Australia. Thank you to all of our customers. I have made so many good relationships here at turntable and will miss you all. If you would like to dine at turntable while I’m here you have until Saturday. Love you all β€οΈ
Cherry blossom season is upon us. πΈ#shibuyarestaurant #turntable #tokushima #turntableshibuya #cherryblossom
Awagyu rump, grilled negi and shiitake, watercress #turntable #shibuyarestaurant #tokushima #turntableshibuya #awagyu #wagyusteak
Black Sea bream tartare, mountain wasabi, cured egg yolk, sesame lavosh, karashina leaf #turntable #turntablerestaurant #tokushima #ι»ι― #shibuyarestaurant #shinsenrestaurant
Grilled squid and brocollini,with pine nuts and burnt mandarin dressing #turntable #turntableshibuya #shibuyarestaurant #shinsenrestaurant #turntablerestaurant #woodfired #tokushima
Ricotta and honey semifreddo, strawberries, strawberry dashi and olive oil #turntableshibuya #turntable #shibuyarestaurant #turntablerestaurant #shinsenrestaurant #strawberries #tokushima
Open for business as usual tommorow! 6pm-12am #turntableshibuya #shibuyarestaurant #shinsenrestaurant #turntablerestaurant #neon #turntable
New kid on the block helpin raise our bread game @nickthiess
Cherry blossom wood from Tokushima. Gives a sweet, rich aroma to everything we grill, especially the pork shoulder. #sakurawood #cherryblossomwood #turntablerestaurant #turntableshibuya #shibuyarestaurant #shinsen
Kintoki carrot soupπ₯π₯ with meridith goats fetta #turntableshibuya #shibuyarestaurant #shinsenrestaurant #kintokicarrot #turntablerestaurant
Mura san’s Naruto snapper. Lightly cured, grilled with wasabi leaf, fermented turnips, parsley and walnut pesto #shibuyarestaurant #shinsenrestaurant #turntableshibuya #snapper #ι―
Parsley and walnut pesto for new menu #turntablerestaurant #turntable# #shibuya #shinsen #shibuyarestaurant #parsley
That’s a wrap for 2018!!
THANK YOU! To everyone who made this possible this year. Our amazing customers, staff and producers in Tokushima! Really looking forward to seeing you all again next year! β€οΈ chef Jordan
Grilled chicken, marinated goats fetta, burnt apple purée and pistachio dukkah. Currently second course on new menu! We are open and still have a few table left for Christmas! #christmasmenu #shibuyarestaurant #shinsen #shibuya #turntableshibuya
Warm chocolate fudge brownie, coffee anglaise and miso ice cream. The dessert on our Christmas menu, starting next week #turntableshibuya #shinsen #shinsenrestaurant #shibuyarestaurant #christmasmenu
Trying out new sourdough focaccia #sourdough #turntable #shinsen #shibuya #turntableshibuya
Link in bio
Welcome
Today’s bake. Stone ground Whole wheat sourdough
Cold pressed sudachi sorbet + lemon balm granita
ππ»
Pumpkin ice cream, chestnut cream and black sticky rice
Grilled baby asparagus, poached egg and dried mullet roe
Grilled okra, nigella seeds and wood roasted pepper sauce
Gnocchi with mushroom, house made ricotta and garlic chives
Somen with Mura san’s suzuki, fresh tumeric, coconut and charred chilli
So nice to get a surprise visit from our fisherman from Tokushima, Koichi Mura san!
It’s back!
Conger eel burger with oyster mayo, pickles and coriander. With hand cut chips and kami katz Tokushima IPA available this week until gone! Set ¥2500
Nashi, poached in #castagnabeechworth allegro 2007, with salted vanilla anglaise and hazelnut praline
Suzuki with harissa, grilled asparagus and moroheya
Sumomo semifreddo
Macadamia ajo blanco, with muscat and grapes
Awagyu Tataki toast with Thai flavours. Originally Made especially for our customer @kellymisawa, but now on the menu for all ππ»
Steak with chimmichuri for vogue, without sound...coz I hate my voice π
Getting the fire started for a big Saturday night. π₯π·@nickdemore
Friday afternoon preparations π·@nickdemore
Instagrammers starting young these days in shibuya π·@nickdemore
Fresh papadelle pasta with Awagyu ragout
Tokushima oyster, grilled with gouchijan butter, finished with negi and nashi
Ise ebi. Wood fire grill bound π₯
Watermelon sorbet, toasted sudachi marshmallow, sudachi meringue and shiso oil
New dessert Inspiration
Awagyu sirloin on new ala carte menu 150g-3900 200g-4900 300g-5900 serves with kale and chimichurri
Our sourdough
Prawn, pancetta and ricotta gnocchi with crisp fried prawn heads
Grilled momo, white chocolate and cream cheese ice cream, passionfruit and wasanbon sable
Kim jungwook in action
Suzuki sashimi with ginger and chive dressing
Awagyu, Nasu and Celery
Jumpin’ juice by Patrick Sullivan
Awagyu and kale @danparsonsphoto
Cucumber, Green nasu and ricotta salad