Wildfire is available for your private event Wildfire proudly supports the following charities

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1 Executive Chef Chef de Cuisine Sous Chef Crosby Mar Matthew Weller Nghia Dinh Wildfire is available for your private event Wildfire proudly supports the following charities Join our exclusive Wine Club EFTPOS facilities available 2.75% surcharge on diners card

2 WILDFIRE OYSTER SELECTION PACIFIC OYSTERS 4.5 The Pacific oyster can be characterised by its fresh, clean and salty flavour and typically, it is large with a spiky shell and clean white interior Franklin Harbour (Cowell), SA Coffin Bay, SA Smokey Bay, SA Streaky Bay, SA Little Swanport, TAS Great Oyster Bay, TAS Island Inlet, TAS St Helens, TAS Bruny Island, TAS Pipe Clay Lagoon, TAS Pittwater, TAS Creamy flavour and a clean salty finish Delicate salty sweetness with mineral after tones Rich and full flavoured, slight vegetal notes and a clean, dry finish Firm textured flesh with a sharp vegetal salt taste, long full back palate and sweet finish Full creamy feel with a strong saline bite revealing light vegetal notes A sea salt kick to start, a rich creamy second half and a clean finish Full rich flavour with seaweed and vegetal notes, crisp clean finish Sweet, crisp taste, typical of a pristine tidal estuary Great example of nature creating something so delicate from a harsh and cold environment Enclosed waters promote a delicate, mild salty sweetness During autumn it presents a green coloration caused by naturally occurring algae. When the algae are present a crisp cucumber flavour comes through ROCK OYSTERS 4.5 Characterised by its deep, rich and sweet flavour, The Rock oyster has a lasting flavour that is unknown in other oysters making it truly unique. Without doubt one of the top eating oysters in the world Moreton Bay, QLD Wooli River, NSW Brunswick River, NSW Tweed River, NSW Clyde River, NSW Tuross Lake, NSW Lake Wapengo, NSW Crook Haven River, NSW Shoalhaven River, NSW Brisbane Waters, NSW Port Stephens, NSW Wallis Lake, NSW Manning River, NSW Camden Haven, NSW Soft and salty, light and clean with a dry finish Light vegetal bite, hints of seaweed & a mineral finish Sharp, saline bite followed by light, clean seaweed notes and a dry finish Rich, creamy with a salty bite that leads to a mineral explosion, soft dry finish Full vegetal characteristics with a rich creamy texture and clean finish A deep rich flavour with light vegetal notes and iodine zing on the back palate Rich and full flavoured with raw vegetal notes and a dry tannic finish A hint of seaweed, tannic notes & a clean dry finish A full, round, rich flavour with seaweed and vegetal notes Sharp bite with delicate seaweed notes and a clean slightly dry finish Sweet full flavour, salty bite and rich long finish Rich with creamy vegetal characteristics and dry finish Clean seaweed notes and dry finish A full sharp saline bite with a hint of seaweed and a clean slightly dry finish ANGASI OYSTERS 5.5 If the Pacific Oyster is the Sauvignon Blanc of oysters and the Rock Oyster is the Chardonnay, the Angasi is the Shiraz! Full flavoured and meaty, the Angasi is big, rich and extremely tasty. Sometimes called the flat or native oyster, it s hard to come by and very special Port Stephens, NSW Coffin Bay, SA Fine textured meat with a distinctive salty flavour Strong seafood and mineral punch, this oyster is not for the light-hearted

3 WILDFIRE SIGNATURE SALT AND PEPPER LIVE CRUSTACEANS Purchased fresh daily at the Sydney Fish Markets by our buyer on the market floor, they are dusted in Sichuan seasoned flour and wok fried fresh to order with black beans, garlic, chilli, coriander and lime. LIVE CRUSTACEANS (per) Balmain Bugs QLD 100g 16 Prawns QLD 100g 15 Yabbies SA 100g 17 Lobster TAS 100g 21 Mud Crab QLD 100g 18 Soft Shell Crab QLD 100g 15 CHILLED SEAFOOD PLATTER 85 A variety of freshly poached crustaceans and live shellfish are served over ice with a selection of traditional condiments and dressings: Sydney rock oysters Blue swimmer crab Alaskan king crab Balmain bugs King prawns Yabbies Potted crab Daily Crudo Supplement with: Mud Crab, QLD 60 Rock Lobster, TAS 80 CRUDO Sliced raw fish and shellfish 9 ea Kingfish, ceviche, escalivada Snapper, preserved lemon, dill oil Salmon, avocado, salmon roe, finger lime dressing Razor clams, eschallot confit, baby fennel, crustacean oil Scallops, celeriac, orange, ginger, chilli dressing Tuna, compressed cucumber, wakami salad TASTING OF THREE CRUDO 24

4 STARTERS Agnolotti 21 House pasta, pumpkin, finger-lime crème fraîche, radicchio, truffle beurre blanc Carpaccio 22 Snapper, preserved lemon, asparagus, broccolini, dill oil, chardonnay vinaigrette Ocean Trout 21 Textures of apple and fennel, fresh thyme, black fennel puree, basil oil Spanner Crab 24 Razor clams, spaghettini pasta, crustacean veloute, extra virgin olive oil, fresh chilli Steak Tartare 25 Our own version of traditional steak tartare, truffled mushrooms, pomme batille Quail 25 Grilled brioche, warm mushroom jelly, foie gras foam, orange zest, fig puree Ham Hock 23 Pave, peas, blood sausage, garden herbs mousse, onion petals CHARCUTERIE San Danielle Prosciutto (Italy) 22 Jamón Iberico De Bellota Fermin Gran Reserva (Spain) 32 Jamón Serano Fermin (Spain) 27 Air Dried Wagyu Bresaola (Australia) 26 Charcuterie Tasting Plate (to share) 35 A selection of our Cured Meats, Terrine s, Rillettes, Parfait s

5 FROM THE OCEAN John Dory 39 Celeriac, oyster mushrooms, sorrel puree, lemon salt Barramundi 41 Shellfish ragout, crustacean veloute, chat potato Mahi Mahi 38 Steamed, seared squid, chickpea wild rice salad, hummus Tasmanian Salmon 39 Olive oil poached, marinated fennel, dried black olive, lemon puree Market Fresh Fish Grilled over charcoal, extra virgin olive oil, fresh herb salsa MP FROM THE FARM Baby Chicken 41 Roast pumpkin, bacon and gruyere puree, roast chicken jus Berkshire Pork Chop 39 Ear and tail croquette, pineapple-date chutney, calvados jus Lamb Rack, Mirrool Creek, NSW 44 Smoked aubergine puree, shank pastilla, rosemary pan juice LARGE MEATS AND GAME (to share) Wagyu T-Bone, Oakleigh Ranch, QLD 900gms 144 Wood-fire grilled, porcini spice rubbed, sautéed mushrooms Peking Duck Whole 90 Shallot pikelets, fragrant condiments, duck consommé Wood-fire roasted to order. (Please allow 40 minutes to prepare) Lamb Shoulder Whole, Mirrool Creek, NSW 79 Baby heirloom carrots, mint sauce, pan juices WHOLE ANIMALS Exclusive to Wildfire, whole animals spit roasted in our custom made wood oven rotisserie. Baby Suckling Pig, Otway Rangers, VIC 49 Or Baby Pasture Fed Lamb, Mirrool Creek, NSW 45 Limited portions are available daily. Priced per serve. Whole animal available on request. POA

6 MEATS FROM THE WOOD FIRED GRILL Our steaks have been sourced from the finest certified Black Angus, Hereford and pure blood Wagyu cattle from Australia and New Zealand s premier farming regions. A selection of condiments will be served tableside. GRASS FED BEEF Sirloin, Grasslands, Riverina, NSW 300g 45 Pasture fed MB 2+, aged 30 days Bone-In Rib-Eye, Gympie, QLD 350g 49 Pasture fed, aged 30 days GRAIN FED BEEF Eye Fillet, Tablelands, NSW 250g 52 Grain fed 100 days, aged 28 days Rib-Eye, Black Angus, NSW 350g 49 MB 2+, 150 day grain fed, aged 30 days Black Angus T-Bone, NSW 650g 65 Grain fed 150 days, dry aged 30 days Sirloin, Wakanui Blue, Canterbury NZ 300g 42 Grain fed 70 days, aged 28 days Wildfire Signature Black Angus, Bone-In Fillet, NSW 450g 75 MB 2+, grain fed 150 days, aged 30 days WAGYU BEEF Rump Cap, Oakleigh Ranch QLD 300g 49 MB 9+, grain fed 600 days, aged 30 days Inside Skirt, Oakleigh Ranch QLD 300g 45 MB 9+, grain fed 600 days, aged 30 days Rib-Eye, First Light, Hawke s Bay NZ 300g 55 MB 4, Pasture Fed, aged 28 days

7 WILDFIRE CHURRASCO A selection of tapas and condiments has been created to complement the variety of fire-roasted meats, poultry, homemade sausages and seafood served from our custom made BBQ. The Churrasco items are spit roasted over seasoned iron bark to create an intense heat that imparts unique wood roasted perfumes. We add dry rub seasonings, fine herbs, brines, spice marinades and glazes to enhance flavour and tenderness. MENU OPTIONS Lunch Express 45 Signature (lunch/dinner) 59/69 Deluxe 95 *Churrasco is for complete tables only* WOOD FIRED BREAD Dark Rye, wild mushroom mascarpone, extra virgin olive oil, butter 9 Light Sourdough, wild mushroom mascarpone, extra virgin olive oil, butter 9 SALADS Iceberg hearts, soft boiled egg, pickled anchovies, cornichons, aioli 13 Salad of mixed cabbage, carrot, fennel, buttermilk dressing 10 Grape tomatoes, smoked paprika aioli, fresh goats curd, basil 12 Mixed lettuce leaves, chardonnay vinaigrette 11 POTATO Lyonnaise potatoes, sliced Desiree s, caramelised onion, lemon thyme 11 Fat chips, tossed in duck fat, orange, thyme, star anise salt 9 Steamed Kipfler potatoes, fresh herbs, lemon, capers, olive oil 10 SEASONAL VEGETABLES Green beans, smoked almonds, chilli, garlic 13 Roasted baby carrots, Pedro Ximinez sherry, fennel seeds, yoghurt, mint 13 Sicilian style caponata, olives, grated parmesan 13

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