Firepop has made its name as one of Sydney’s best – and most elaborate – food trucks. You might have seen its unmistakable red stall firing out charcoal-grilled lamb skewers at residences at breweries and food festivals around the city. But owners Alina Van and Raymond Hou always had plans for this full-service restaurant, serving what they describe as “inner west cuisine”.

While the venue’s sleek aesthetic is a different look to the food stall, the menu packs in plenty of favourites from the pop-up kitchen. Think corn ribs with caciocavallo cheese and house-churned butter; the OG lamb skewers spiced with cumin; and 9+ marble score Wagyu “pops”. Buttermilk leftover from the kitchen’s churned butter graces a panna cotta topped with strawberries, white balsamic and Hardy’s Mammoth olive oil.

Van trained to become a sommelier ahead of the restaurant’s opening, and has compiled a strong list of local and international wines, as well as non-alcoholic beers and high-end French ciders. Eventually the drinks list will include beers, cocktails, spirits and a small sake selection.

On street level, an eight-seat chef’s table overlooks an open-flame grill, while the moody backroom houses four-top tables. Upstairs on the restaurant’s first-floor space is additional banquette seating, a fireplace and a private dining room. There are also two tables on Enmore Road for al fresco dining.