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The studio

Cook where the room is right.
Not where the lease says.

A roaming kitchen, Sydney. No permanent address, no permanent menu — just the fire, and wherever we light it next.

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A hand garnishing a dish with herbs in the kitchen

Our story

A kitchen with no address

We Are Cooked is a roaming kitchen built around one idea: cook where the room is right, not where the lease says. Each takeover is planned around the venue, the season and whoever’s in the kitchen that week — so the address changes, but the standard doesn’t.

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No permanent address

The kitchen goes where the room is right.

No permanent menu

Every takeover is planned around the venue, the season and whoever’s in the kitchen that week.

Different kitchen. Same fire.

The address changes. The standard doesn’t.

Behind the pass

From the shoot

Chicken kissed by flame
Garden tomato tart
Sorrel leaf on a glazed olive quenelle
The chicken plate on the pass
A hand scattering pangrattato over the leeks
Rosemary focaccia, golden and blistered
Charred onion crowned with chives
Pangrattato and spring onion, close up
Charred leek layers
Coconut-cured snapper with herbs and pickled onion
Tweezers placing a sorrel leaf on the dessert
A pickled shallot ribbon lifted over the leeks
Fire-kissed leeks with pecorino and pangrattato
Garden tomato tart from above
Sliced chicken with a chive-topped charred onion

Follow the fire

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