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The Wood Fire

A hand-crafted wood-fired oven takes pride of place in the
dining space, adding character to the mood and food. Its unique
plaster finish intermixed with ash captured from Executive Chef,
Guy Stanaway’s first cook on the site.

 

Select use of the wood fire plays a leading role in Rare Hare’s fare, with dishes like the charcoal eggplant with red miso and furikake, and roasted bone marrow with sambal and crisp shallots among our favourites from the fire.