About Cinder

Our Story

Decades of hospitality, distilled into one room

Cinder began with a simple conviction: that fire, handled well, is the most honest way to cook. Our
team has spent decades across Sydney’s dining rooms – and brought all of it to a single grill on
Barangaroo Avenue.

We source Australian beef from producers we know by name, age it properly, season it simply and
cook it over coals. Everything else on the plate is there to support it.

"Premium produce, precise technique, and the bold character of fire."

The room is deliberately unfussy – warm timber, low light, an open grill you can smell from the
door. Business lunch at midday, date night at eight, a table of twelve on Saturday

The Grill

Where the beef comes from

Riverine, Wagga Wagga NSW

100 to 250-day grain fed MBS 2 striploin, tenderloin, scotch

Black Onyx, New England Tablelands

270-day grain fed MBS 3-4 New York striploin

Westhome Wagyu, Queensland

MBS 4+ centre-cut tenderloin, ribeye off the bone

PRODUCE FIRST

Named producers, seasonal vegetables, nothing frozen that shouldn't be.

FIRE, NOT GADGETS

Charcoal, an open grill, and cooks who know when to stop.

WARM SERVICE

Refined, never stiff. You should want to stay for one more.

Exquisite food, unforgettable atmosphere

A table by the fire is waiting

Open Monday to Saturday for lunch, happy hour and dinner in Barangaroo.