On a stretch of road in the city's inner south, one grill runs from noon to close, turning out chicken brined overnight and charred to order.
Built around one grill
Blaze Room started as a stall at a Saturday market, one drum grill and a folding table. The chicken sold out most weeks before lunch.
The move to a permanent room on the road came a year later, once the brine recipe had settled and the coal supplier could be trusted to deliver on time.
The menu stayed short on purpose. Fewer things, cooked properly, over a fire that never really goes out.
We only had to get one thing right: the bird.
What's on the fire
A short menu, changed rarely, cooked the same way every time.
Half road chicken
$24Brined a full day, split down the spine, finished skin-side down until it blisters.
Smoked wings, five ways
$18 / 8pcWings smoked low, then hit hard and fast over coals for the last few minutes.
The Blaze plate
$32Quarter bird, charred flatbread, slaw and a spoon of the drip fat spooned back over the top.
The space, up close.
I've driven past this stretch of road for years. Now I pull over for the chicken.Local regular, Sydney
Before you ask.
Do you take bookings?
Yes, for groups of four or more. Walk-ins are welcome at the bar for smaller tables.
Is there parking nearby?
Street parking runs along the road out front, plus a public car park two minutes' walk east.
Can you do a whole chicken for a group?
Yes, order a full bird 24 hours ahead and we'll have it ready to carve at your table.
Is the space wheelchair accessible?
The entrance is level with the footpath and there's no step inside, with an accessible bathroom at the rear.
What makes your chicken different?
One grill, one brine, one method, every day. Nothing is fried and nothing sits under a heat lamp.
Find the fire
Blaze Room sits mid-block on a busy Sydney road, easy to spot by the smoke. Open Tuesday to Sunday, noon till late.
- Address
- 169 Albert Street, Sydney 2090
- Opening hours
- Thu–Mon · 4:00pm – 12:00am
- Call
- +61 413 475 600
- [email protected]
