 |
|
|
|
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 |
|
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. |
|
 |
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. |
|
Dinner Menu
FIRST COURSES FOUR TAPAS OF THE SEA 29 SCALLOPS 34 oven roasted, sun ripened grape butter, sage crisps, orange-macadamia crackling OCEAN TROUT 38 slow baked, basil linguine, baby fennel, roma tomatoes CRAYFISH-CRAYFISH-CRAYFISH 42 soufflé, medallion – tail, glazed cucumber, potato, caviar MARKET 39 FRESH FISH pan seared, besan crouton, mock mushroom risotto, citrus mousse, candied chilli ORGANIC CHICKEN 38 shiraz glazed leg, roasted breast, crisp foie gras, fire scorched tomatoes WHITE RIVER VEAL 44 roasted, potato foam, cauliflower brittle, caramelised olives, harrisa BRAISED SIGNATURE BEEF SHORT RIB 42 melon confit, tamarind butterscotch, crystallized ginger DOUBLE LOIN OF LAMB 44 goat cheese gnocchi, mint jelly, espresso caramel, "neck bacon"
CERTIFIED BLACK ANGUS BEEF FILLET 46 250g, grain fed 150 days, aged 40 days WILDFIRE SIGNATURE BONE IN FILLET 68 500g, grain fed 150 days, dry aged 30 days WILDFIRE SIGNATURE BONE IN SIRLOIN 49 T-BONE 58 CARGIL SIRLOIN 49 KUROBUTA PORK RACK (for
two or more) 68 RIB EYE ON THE BONE (for two or more) 85 spit roasted,1kg, grain fed 200 days, dry aged 40 day
Served with Wildfire red wine jus and cafe de paris mousse SUPLEMENTARY SAUCES & MOUSSES 3 each SAUCES: three peppercorn, wildfire BBQ, chimichurri, bearnaise MOUSSES: horseradish, truffle, blue cheese, wildfire mustard. 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. WOOD FIRED
CHURRASCO A selection of six tapas has been created to complement
the variety of fire-roasted meats, poultry, homemade sausages, seafood and
seasonal green vegetables, served with a variety of sauces and salsas. The meat and seafood are spit roasted or wood oven baked.
Firing with seasoned ironbark creates an intense heat and imparts unique
wood roasted perfumes. We add dry rub seasonings, herbs, brines, spice
marinades and glazes. SUPPLEMENTARY LIVE SEAFOOD WITH YOUR CHOICE OF
PREPARATION IS ALSO AVAILABLE TO SHARE. FOR THE TABLE WOOD FIRED FLATBREAD 8 served with your choice of either two dips or hot tomato sauce, kryten goats curd BREAD BASKET 8 wood fired, sour dough slice - rolls olive oil and salted butter SALADS ROCKET SALAD 8 shaved parmesan, aged balsamic, extra virgin olive oil TOMATO SALAD 8 vine ripened, ox heart and roma tomatoes, extra virgin olive oil WALDORF SALAD 8 toasted walnuts, celery heart, green apple, blue cheese, walnut vinaigrette COS LETTUCE 8 cos hearts, caramelised peaches, candied pecans, wildfire dressing POTATOES WILDFIRE CHIPS 8 smoked paprika aioli CREAMED POTATO MASH 8 mascarpone, olive oil BAKED BABY POTATOES 8 chive, bacon mascarpone RISOTTO 8 three cheese, olive oil SEASONAL VEGETABLES BABY PEAS 8 pancetta, rocket, cream sauce GREEN BEANS 8 roasted green beans, truffle butter ONION RINGS 8 corn crusted MUSHROOMS 8 confit of garlic, assorted mushrooms BAKED EGGPLANT 8 crisp eggplant, grilled zucchini, smoked tomato dressing
|
|
Check out the Top Restaurants in: London, Paris, Sydney, Melbourne, Rome, Milan
|