Plant Shadow

Fire Long Lunch


A truly impressive and immersive culinary experience inspired by Argentinian Asado and outdoor cooking 


A dining experience like no other

Relish in the sights, smells and flavours that come with fire cooking, as a cornucopia of locally-sourced, seasonal produce cooks over hot coals.


Watch the finest and freshest meat, fish and vegetables hang, smoke and cook using the radiant heat of the open fire, and take in the breathtaking surrounds of Montville's secret garden, Montvale.


Local, Seasonal, Sustainable

Fire Chef Charly Prétet carefully selects the finest and freshest produce from nearby farms and fisheries, ensuring the best possible quality with the fewest possible miles from farm to table. 

Terra Firma is dedicated to sustainability and nurturing the supply chain at every point. 

From sourcing local to planting five trees for every ticket sold, sustainability and giving back to the environment are at the core of Terra Firma's ethos.

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Montville's Secret Garden

The stunning Montvale Estate is a secret garden in the heart of the Sunshine Coast's quaint hinterland town of Montville.


Completely secluded, this stunning venue is just a stone's throw from Montville's town centre, nestled among lush foliage, overlooking the water and surrounded by the enchanting songs of native birds.

On sunny days, our long lunch sees us enjoy a shady spot by the water, under the canopy of an enormous fig tree. The chorus of whip-birds carrying over the water, black cockatoos soaring overhead, ducks and platypus splashing below - it's a magical place to be. 

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Image by Suhyeon Choi

The Glass House

On wet-weather days, the stunning 'Glass House' offers a cozy space for our Long Lunch, with a fireplace for cooler months.


Glass walls, reclaimed timber pillars and high ceilings offer a truly impressive aesthetic for those wetter weekends, surrounded by lush gardens and birdsong while we stay warm and dry.

Video by @thesunnyfilmco


in the shade

At each Fire Long Lunch, our guests will be entertained by the mesmerising fire, the friendly chefs, all too eager to discuss the fine craft of fire cooking, and live acoustic tunes that pair perfectly with the relaxed vibe of a lazy afternoon of wining & dining. 

Meet Fire Chef

Charly Prétet

Having spent his childhood fishing and growing organic veggies with his Grandfather and cooking with his Mum on the family property on the Atlantic  Coast of France, Chef Charles-Etienne Prétet always knew his life would revolve around good food, outdoor activities and cooking over the fire. 


The Parisian Chef Charly opened his first fine dining restaurant, CUISTANCE, at the age of 25, next to the Louvres. The restaurant received the famous Gault et Millau award - by Guide Puldowski and Guide Lebey.

​On moving to Australia with his wife, they opened their dream restaurant, THE FRENCH PANTREE, in his wife's home town, the little seaside town of Yamba, in the beautiful region of Northern NSW.


Chef Charly was awarded a Chef Hat in 2018, 2019 and 2020 by the prestigious AUSTRALIAN FOOD GUIDE, showcasing the best of what the region had to offer. 

Image by Suhyeon Choi

Unique, Immersive, Exclusive

Age-old cooking techniques, expertly infused with a truly modern twist, using only fire and the best local ingredients. Take in the tantalising aromas and watch the master at work.  


On select Sundays this exclusive dining event brings people together, to share a love of food and a uniquely social style of interactive, outdoor dining.  

The Menu

Our menu will push the boundaries of what you thought was possible to cook with just an open flame. 


With a menu designed to showcase the best in-season, locally-sourced produce, each Fire Long Lunch offers something new to delight the senses.

Take a look at the most recent Fire Long Lunch menu.


Our chefs will offer seasonal canapés for guests to enjoy aroudn the fire while interacting with the chefs.

Whole Pig Al Asador

Locally sourced Whole pig, marinated with our secret rub and slow-cooked on the Argentinian cross for 8h. This technic embraces the back to basics mentality using the radiant heat of the fire to cook.

Black Angus Beef

Local black angus beef hanger steak.

Lamb Leg

Whole lamb leg, slow-cooked for over 4 hours over open flame.

Hung Chicken

Local free-range chicken, seasoned with chef Charly's blend of aromatic herbs & spices, slow-cooked over coals.

Whole fish on the Log

Whole fish, split open and nailed on a log or wooden plank, soaking the smokiness of the fire pit while cooking. 

Chimichurri sauce & spiced citrus yoghurt served as the perfect accompaniment to the tender, slow-cooked meats.

Smoked Cabbage

Smoked cabbage slaw with a burnt citrus dressing and pickled fresh herbs.

Fresh Leaves Salad & Toasted Nuts

Seasonal salad leaves with fresh herbs, roasted and smoked almonds and a paprika citrus dressing.

Coal-Roasted Pumpkin

5-hour coal-roasted pumpkin with toasted pumpkin seeds, fetta, fresh herbs and a balsamic reduction dressing.

Fire Crispy Smashed Potatoes

Local kipfler potatoes, smashed and fried in an aromatic ghee until perfectly crispy.

Hung Pineapple

6-hour smoked local pineapple, served with a decadent dulce de leche, cinnamon crumble, and fresh mint.

Image by Suhyeon Choi

Book your place

Seats at Terra Firma's Fire Long Lunch are strictly limited. Book your ticket now to secure your place at one of the Sunshine Coast's most unique dining events.

April 17


Win a

Fire Long Lunch

Join the mailing list for news, exclusive offers, and to go in the draw to win a Fire Long Lunch for two.

Each month, one lucky subscriber will be chosen to win a Fire Long Lunch for two, so sign up for your monthly chance to attend your next Fire Long Lunch, on us.

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