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Wildfire Sydney Ground Level, Overseas Passenger Terminal Circular Quay West, Sydney NSW 2000 Phone: +61 2 8273 1222 Fax: +61 2 8273 1223 Website: www.wildfiresydney.com Email: info@wildfiresydney.com Fully Licensed. Bookings Recommended. Group Bookings. Disabled Facilities. Hours of Business: Lunch Monday to Friday from 12pm. Dinner Daily from 6pm • All Day Dining Available • Late Night Dining until 1am Friday and Saturday. Dining Capacity: 350 • Outdoor Harbourside Dining • Private Dining Room • Sea Bar • Ember Cocktail Bar |
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Welcome to Wildfire – one of
Sydney's most talked about restaurants and perfect for when you want to
'show off' Sydney to your visitors or visiting clients. It’s not just its
gorgeous harbour views and glamorous interiors that make Wildfire so
popular… it's the 'rush' diners get from stepping into a completely exciting
restaurant. |
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Wildly Different Wanting to offer Sydneysiders something truly different, owner Tonci Farac (of Auckland Cin Cin fame) knew cool Sydney minimalism was not for him. He wanted to create a restaurant with uber atmosphere… a richly luxurious venue that would stand above all others in a city famous for great restaurants. And he has done just that. Wildfire is sensual, lavish and maximalist on a New York scale. With its world famous views of Sydney Harbour and the Opera House, Wildfire was instantly voted "best new Sydney restaurant" by Vanity Fair Magazine when it opened in 2002 and the coveted NSW Restaurant & Catering Association Best Wine List over the following three consecutive years. |
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Menu
BAR COD 38 piquillo peppers, basil leaves, cod skin, buttered spinach, shimeji mushrooms, coriander - pistachio vinaigrette OCEAN TROUT 37 slow olive oil poached, fresh marjoram, celery leaves, spiced cinnamon risotto, barolo wine sauce SOLE – PRAWN 38 buttered cauliflower crumbs, citrus, mint and chili salsa, sweet and sour capsicum essence, baby zucchini WHOLE BABY SNAPPER 36 wood oven baked, fennel capers, soft herbs, brown onion roasted asparagus, sherry vinegar CRAYFISH – CRAB – MARRON 58 marron roasted in garlic butter, potato crusted spiced crayfish soufflé, alaskan king crab claw, lemon chili TODAY’S MARKET CATCH market price daily presentation WHITE VEAL VARIATIONS 46 spit roast rack, pancetta wrapped loin, rump stuffed, broad beans, foie gras potato puree BERKSHIRE PORK CHOP 38 wildfire cut, 12 hours braised, apple wood smoked chutney, cider poached apple, creamed serano white beans DUCK & DUCK 42 duck leg rolled - chorizo confit, artichokes, duck breast with hazelnuts, figs, vin santo sauce LAMB RUMP 39 spit roasted, taggiasche olives, potato rosemary pie, charred asparagus, lamb jus, vincotto WOOD FIRED ROTISSERIE THURSDAY BERKSHIRE PORK RACK 39 FRIDAY PRIME BEEF RIB ON THE BONE 38 SATURDAY SUCKLING PIG 45 SUNDAY MARGARET RIVER DUCK 38 All served with condiments and sauces THE WOOD - FIRED GRILL We have sourced only the finest Australian certified Black Angus and Wagyu beef, dry aged for a minimum of 30 days for maximum tenderness and flavour. Our Kurobuta Pork comes from the pure oriental strains of Black Berkshire pigs and is the most highly prized pork in the world. We grill and spit roast all our meats on ironbark wood burning ovens. served with wildfire red wine jus, white onion chutney CERTIFIED BLACK ANGUS BEEF FILLET 46 250g, grain fed 150 days, aged 40 days WILDFIRE SIGNATURE BONE-IN FILLET 69 500g, grain fed 150 days, dry aged 30 days WILDFIRE SIGNATURE BONE-IN SIRLOIN 52 450g, grain fed 150 days, dry aged 40 days RIB EYE 49 350g, grain fed 150 days, aged 40 days- T- BONE 65 750g, grain fed 150 days, dry aged 40 days SECURITY FOODS WAGYU 65 marble score 7+, 250g, grain fed 450 days CARGIL SIRLOIN 49 300g, pasture fed, dry aged 40 days NOLANS BONE-IN RIB EYE 54 450g, pasture fed, dry aged 40 days KUROBUTA PORK RACK (2 or more people) 70 double rack spit roasted berkshire pork FLINDERS ISLAND LAMB LEG (2 or more people) 70 baby leg of lamb spit roasted, rosemary, garlic SUPPLEMENTARY SAUCES & MOUSSES 3 each MOUSSES horseradish, truffle, blue cheese, wildfire mustard SAUCES three peppercorn, wildfire BBQ, chimichurri, béarnaise FOR THE TABLE WOOD FIRED FLATBREAD 10 served with your choice of either two dips or hot tomato sauce, kryten goats curd SALADS PEA 9 snow pea tendrils, baby peas, snow peas, fresh mint vinaigrette ROCKET 9 wild rocket leaves, pancetta, blue cheese mayonnaise, crisp apple TOMATO 9 spanish onions, feta - basil vinaigrette POTATOES CHIPS 8 thick cut chips, wildfire spice salt, traditional aioli BAKED POTATOES 8 crushed potatoes, olive oil, sea salt, fried chili MASHED POTATOES 8 truffle oil, porcini, fontina cheese SEASONAL VEGETABLES ONION RINGS 8 crispy fried, chervil mayonnaise BABY SPINACH 9 sautéed spinach, silver beet leaves, mascarpone, parmesan cheese ASSORTED MUSHROOMS 9 forest mushrooms wood fired grilled , salad leaves
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