Fire Baby

Fire Baby brings two distinct dining experiences together at 10 Welch Street in Southport. Upstairs, the casual Pizzeria & Bar centres on wood-fired, Napoli-style pizzas made with premium ingredients and traditional techniques. The menu is designed for easy sharing, with snacks, classic sides, craft beers and signature cocktails alongside the pizzas. It suits a family dinner, an after-work catch-up or a relaxed weekend meal, with takeaway also available for those wanting to eat at home.

Downstairs, Ember takes the venue’s fire-led approach in a more refined direction. Its modern Australian cooking draws on international influences and locally sourced, seasonal ingredients, with dishes prepared over charcoal and wood fire. The offering includes market seafood, premium steaks and shareable plates, supported by considered wines and standout cocktails. Ember is positioned as smart-casual dining for a long lunch, an intimate dinner or a meal shared with friends, with the open-flame cooking adding a clear point of difference between the kitchen and a standard restaurant.

Fire is central to both spaces, not just as a cooking method but as part of the venue’s identity. Charcoal and wood bring a smoky, flame-kissed quality to the food, while the contemporary setting is described as warm, lively and welcoming. The venue also has outdoor dining, a bar and a pet-friendly terrace option to enquire about, giving visitors a few ways to settle in. For larger occasions, Fire Baby offers event spaces and packages for celebrations, corporate functions and special occasions, ranging from sit-down dinners to cocktail-style gatherings. The Buchanan Room is also available for private events.

There is a strong sense of personality behind the food. Executive Chef Bradley Davids brings experience from South Africa and kitchens across New Zealand, the USA, Canada, Southeast Asia and Europe, with open-fire cooking informed by his South African braai background. Pizza chef Vincenzo Quaranta, who was born and raised in Italy, brings a lifelong connection to Italian food and wood-fired pizza. At the Pizzeria, the pizzas are cooked in custom-built Marana Forni ovens imported from Italy, while Ember’s culinary team explores fire, smoke and seasonality through its modern Australian menu.

With family-friendly dining, takeaway, outdoor seating, private-event options and two different menus under one roof, Fire Baby offers flexibility as well as a clear culinary focus. It is a practical choice for Southport locals and Gold Coast visitors who want wood-fired pizza in a casual setting, or a more considered fire-cooked meal at Ember. The venue is also a short walk from the Southport G:link tram station, with nearby on-street and car-park options.