Created by chef and owner Nicki Morrison in 2022, Flint was built around a simple idea: cooking over fire.

 Nicki’s culinary career has taken her through kitchens in Europe, Japan, and North America, but it was a small restaurant in Western Australia that ignited everything. There, smoke claimed her imagination. What began as curiosity became obsession, with years spent researching live-fire and smoking techniques across the Deep South and Europe.

 From a single smoker to an open hearth, the practice evolved but the pull of fire remained constant. The beauty and hypnotism of the fire demands attention, patience, and refined technique, with no room for shortcuts.

 Flint is proudly owner-led, with Nicki at the centre of the kitchen, cooking instinctively and without rigid rules. The menu evolves constantly, shaped by season, process, and the realities of cooking over flame.

 Serious in craft but never pretentious, Flint is open, daring, and driven by challenge.

 Here, fire is more than a method- it is the heart of the restaurant.