Try Fire Cue's Exclusive 24 Hour Menu
Fire Cue’s Head Chef and owner Adam Dundas Taylor has worked in some of the best kitchens in the world. He worked with Jamie Oliver at Fifteen in London, and at Michelin Star Restaurant ‘Nobu’. Adam also worked for the famous London event company ‘Rhubarb’ and cooked for the likes of Oprah Winfrey, Beyonce and Leonardo Dicaprio. He even cooked for Elton John’s wedding. Now Adam has bought all this experience back home to the Gold Coast to share with you at Fire Cue.
Keeping our regular customers in mind, Fire Cue owner and head chef Adam Dundas Taylor has developed the 24-hour notice menu. A list of our finest dishes is available to order 24-hours in advance to ensure we can source the best ingredients. If this sounds like something you’re interested in, see below for our full 24-hour menu.
We have access to the best oysters in Australia. They are handpicked from the markets and are shucked to order. They are served natural with a truffle eschalot vinaigrette, or beer battered with chimichurri and chipotle aioli.
BBQ Moreton Bay Bugs
Who doesn’t love Moreton Bay Bug? This incredibly popular Queensland delicacy is highly sort after across the state. At Fire Cue we cook these freshly sourced bugs with a combination of Latin American cooking methods. They’re then served with cauliflower puree, capers, lemon and chimichurri.
Roast Pork Belly With Salsa Verde
We use the best free range organic pork in Australia, sourced from Gooralie. The pork belly is rubbed in a mixture of kosher salt, pepper and spices and left in the fridge overnight to cure. The pork belly is then rinsed and pat dried. It is roasted In a very hot oven until the skin starts to crackle, the oven temperature is then dropped to a moderate heat until the meat is cooked to perfection. This delicious dish is served with salsa verde.
Lamb Shoulder With Rosemary Jus
Another best seller is our slow braised lamb shoulder, sourced from The Goldfield Region of Victoria which has been producing some of the purest quality lamb in Australia since the 1880s. The shoulder is seasoned and seared over charcoal, and then slowly cooked in the oven with a housemade stock, for four hours until the meat falls off the bone. The lamb shoulder is then cooled in the stock until chilled and then roasted on a moderate to high heat to order. This dish is served with a mint chimichurri, red wine jus and any two sides.
1kg + Tomahawk Steak
The Tomahawk Steak is one of our most popular dishes and weighs between 1.4-1.6kg. This steak is organic, grass fed and sourced from Cape Grim, Tasmania. To prepare the Tomahawk steak we grill the meat over the finest Japanese Binchotan charcoal, imparting the purest charcoal scent. It is served with chimichurri, red wine jus and romesco butter and any two sides. This dish is perfect for small to large groups.