So many orders of this pot of mussels ($25++) went sailing by that despite having confirmed our main courses, we decided to go with the flow and get one for ourselves.
As this place is a bakehouse, the theme of wheat was continued in this dish. So instead of the typical white wine, the plump, creamy-fleshed Norwegian blue mussels were simmered in lager. The choice of alcohol gave the broth a unique taste profile, while the plentiful sliced onions, garlic and fresh herb boosted sweetness and fragrance.
Firebake is only serving dinner from 6pm to 10pm for now but come April, they will be throwing their doors open at 7.30am for all-day dining.