Our Story

The best of Melbourne's hospitality scene in Ringwood

Voted best Steak Restaurant in Maroondah.

Originally erected in 1929 as the Ringwood Fire Station, the storied edifice has gracefully evolved into The Firehouse, a cherished local eatery that pays homage to its historical roots while redefining the culinary landscape.

In 2019 Nick & Beth Allardice purchased the Firehouse. They set about restoring it to its former glory. Retaining the timeless charm of its past, the restaurant now offers a welcoming haven where the community gathers to indulge in delectable fare. The Firehouse seamlessly marries the nostalgic aura of its fire station origins with a contemporary dining experience, blending vintage architectural details with modern comforts.

With the recent addition of the 200 person beer garden, garage bar and garden kitchen this casual space ensures that the Firehouse has all your needs covered

Meet the Crew

Step into the heart of culinary creativity at The Firehouse, and meet the minds that orchestrate this gastronomic symphony. The Firehouse is a testament to their unwavering dedication, a place where flavours dance, and palates are ignited with a compilation of tastes that linger long after the meal is over.


  • Head Honcho

    Commencing his career in venues around Australia, Nick has also enjoyed positions at Pernod Ricard as National Sales Manager, as well as founding St Arnou – one of Australia’s first craft beer companies – In 2016 he established Bon Vivant Group, which went on to re-establish local neighbourhood institutions, The Montague, The Cricketers Arms as well as The Firehouse. Nick brings the ethos of old school hospitality with modern beverage trends.

  • Nathan started his career surrounded by food and wine in the Hunter Valley, an upbringing that gave him his palate and passion from an early age. He went on to spend 10 years with Accor, where he honed his kitchen and restaurant management skills and was named a finalist for Chef of the Year twice. Along the way he found his true passion in simple ingredients treated with respect, a philosophy that has led him to where he is now — indulging his love of all things smoked, low and slow at the Firehouse.