whole chicken resting on a wire rack over glowing charcoal, smoke rising, tongs beside it

Fire, not fuss

Chicken cooked over open flame, done right

Blaze Yard sits off the road on a quiet stretch, one charcoal pit and a menu of six things. We roast one bird, whole, over live fire, then cut it to order. No freezers, no shortcuts, no filler on the plate.

See the menu Find us

45 minutesRoast time, every bird

6 itemsThe whole menu

24 seatsRoom inside

7am–3pmKitchen hours

Made in house

What's on

A short list, cooked properly, nothing padded out to look bigger than it is.

half roasted chicken on a metal plate next to a small bowl of shredded slaw

Half Chicken, Road Slaw

$19

Half a fire-roasted bird with a sharp cabbage and vinegar slaw on the side.

whole roasted chicken on a wooden board with a bowl of rice glistening with pan juices

Whole Bird, Rice, Pan Juices

$34

The full roast, jasmine rice soaked in the drippings, served for sharing.

six charred chicken wings piled on butcher paper with a small dip

Blaze Wing Plate

$16

Six wings charred hard at the edges, finger food with a chilli vinegar dip.

grain bowl with shredded chicken pieces, fresh herbs, and a citrus dressing pooled at the edge

Chicken and Grain Bowl

$18

Shredded roast chicken over warm grains, herbs, and a citrus dressing.

steel charcoal pit in an outdoor yard, chicken racks stacked beside it, morning light

The setup

One fire, one road, one bird

Blaze Yard started with a single steel drum pit built in a share house backyard, long before there was a shopfront. The owner cooked for neighbours on weekends until word got round the street.

The site now sits back from the road on a corner block, chosen because it had space for the pit and a yard for smoke to clear. Nothing about the build is precious; it's a kitchen shaped around one job done well.

Every bird still comes off the same style of fire that first drum used. The scale changed. The method didn't.

We only had to learn one thing properly, so we did.

How it comes together

Fire first

Charcoal is lit before sunrise so the pit holds a steady heat by the time the first bird goes on.

Slow roast

Each chicken turns over the coals for the better part of an hour, basted twice, no rushing it.

Cut to order

We carve when you order, not before, so nothing sits waiting under a heat lamp.

I've walked past that road corner for years. Didn't expect the best chicken in the area to be sitting right there.

Local regular, Tuesday lunch

A few common questions.

Do you take bookings?

Walk-ins only. Seating turns over fast, especially between 12 and 1pm.

Is there parking nearby?

Street parking runs along the road out front, plus a small lot behind the building.

Can I order a whole bird to take home?

Yes, whole birds are available to take away; call ahead if you need more than two.

Is the space wheelchair accessible?

The entrance is level with the footpath and tables inside have clear aisle space.

What makes Blaze Yard different from other chicken shops?

We cook one style of bird over live charcoal and keep the menu small so nothing sits around waiting.

Find the yard

Set back from the road behind a low timber fence, easiest to spot by the smoke.

Where we are: 13 Mount Street, Sydney 2000
When: Daily · 8:00am – 8:00pm
Call us: +61 437 309 535
Email us: [email protected]

Get directions Menu

storefront with timber fence and yard seating visible, smoke drifting from behind the building