JASON ROBERSON Head Chef. BRUNO SANTOS Churrasco Chef

Transcription

1 JASON ROBERSON Head Chef BRUNO SANTOS Churrasco Chef Service charge not included 2.75% surcharge on diners card Wildfire is available for your private event earn points when dining at Wildfire' Wildfire proudly supports the following charities please ask staff for assistance

2 LIVE OYSTERS AND SEAFOOD FROM OUR SEABAR: Our Pacific, Angassi and Sydney Rock Oysters are harvested from a mixture of estuarine and fully marine growing areas throughout Australia. All oysters are shucked fresh to order at the sea bar and are served on ice with a selection of barrel aged vinegars and condiments. Your wait staff will advise of today s oyster availability *Minimum order of 6 oysters* PACIFIC 4.5 SYDNEY ROCK 4.5 ANGASSI 5.5 Coffin Bay SA Pt. Stephens NSW Albany WA Smoky Bay SA McLeay River NSW Bruny Island TAS St. Helens TAS Pambula Lake NSW Freycinet TAS Clyde River NSW Pipe Clay Bay TAS Wallis Lake NSW WILDFIRE SIGNATURE SALT AND PEPPER LIVE CRUSTACEANS Purchased fresh daily at the Sydney Fish Markets by our buyer on the market floor, they are coated in Sichuan seasoned flour and wok fried fresh to order with black beans, garlic, chilli, coriander and lime LIVE CRUSTACEANS PRICED PER 100g Balmain Bugs QLD 16 King Prawns QLD 17 **Minimum order of150g Yabbies SA 17 Lobster TAS 21 Mud Crab QLD 18 CHILLED SEAFOOD PLATTER 85 A variety of freshly poached crustaceans and live shellfish are served over ice along with a selection of traditional condiments and dressings: Sydney rock oysters Blue swimmer crab Alaskan king crab Balmain bugs King prawns Yabbies Potted crab Tuna Tartare Supplement with: Mud Crab, QLD 60 or Rock Lobster, TAS 90

3 STARTERS OCEAN TROUT 27 Goat s milk fromage, cucumber sorbet, sorrel leaf, avocado and trout pearls BERKSHIRE PORK BELLY 26 Pedro Ximinez foam, morcilla sausage, cauliflower cream, prunes and sour cherry gel ROASTED DUCK 29 Freeze dried mandarin, foie gras butter, candied peel and toasted gingerbread spice YELLOW FIN TUNA 30 Raw layered with eggplant, lotus root, water-chestnuts, pomelo and ginger jelly SUCKLING PIG CAPPELLI 29 Hand made with finger fennel, ligurian olives, baby parsley and saffron scented broth RISOTTO NERO 25 Ferron Carnaroli rice, squid ink, cuttlefish, coriander and smoked pork belly BEETROOT 23 Whipped Saint Agur, compressed nashi pear, walnuts, mache and vinegar STEAK TARTARE 29 Our own version of traditional steak tartare with radish and duck fat potatoes CHARCUTERIE SAN DANIELLE PROSCIUTTO (Italy) 28 JAMÓN SERRANO (Spain) 29 JAMÓN IBÉRICO DE BELLOTA 50g (Spain) 39 WAGYU BRESAOLA (Australia) 31 CHARCUTERIE TASTING PLATE 37 A selection of our finest cured meats with mustard fruits and pickles SALUMI TASTING PLATE 31 A selection of artisan salumi with mustard fruits and pickles

4 FROM THE OCEAN LINE CAUGHT SNAPPER 49 Hazelnut cream, char grilled asparagus, lime, coriander salt and sheep s milk yoghurt SUZUKI MULLOWAY 48 Textures of potato, Balmain bug tails, pancetta, lentils and shellfish bisque emulsion BLUE EYE 48 Orecchiette, silken cauliflower, ligurian olives, heirloom tomatoes and extra virgin olive oil HIRAMASA KINGFISH 48 Crispy skin with confit cuttlefish, asparagus, baby leeks, abalone & pigs ear WHOLE MARKET FRESH FISH 51 Grilled over charcoal with extra virgin olive oil, lemon and condiment selection FROM THE FARM SQUAB PIGEON 59 Candied lemon rind, fried pumpkin seeds, dates and dehydrated liquorice piece BABY CHICKEN 45 Spit roasted with soft white polenta, leek gratin, cavalo Nero 3 ways and morel jus LAMB CUTLETS 49 Spherical red pepper, Pedro Ximinez glazed carrots, fennel pollen and seedlings WAGYU TOPSIDE 45 Flavours and textures of a steak sandwich, curry salt and mustard butter LARGE MEATS, GAME AND WHOLE ANIMALS TO SHARE WAGYU T-BONE, OAKLEIGH RANCH, QLD 79 per person 900g, grain fed 350 days, MB 7+, aged 30 days WHOLE MAGRET DUCK 55 per person (please allow 30 minutes to prepare) Wood oven hung and roasted semi-deboned, served with a selection of sauces and chutney *WHOLE BABY SUCKLING PIG, OTWAY RANGERS VIC 59 per person OR *WHOLE BABY PASTURE FED LAMB, MIRROOL CREEK RIVERINA NSW 49 per person *Exclusive to Wildfire, whole animals are spit roasted in our custom made wood oven rotisserie. Limited portions are available daily.

5 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 s premier farming regions. GRASS FED BEEF, GRASSLANDS SIRLOIN, Riverina, NSW g, pasture fed MB 2+, aged 30 days BONE-IN RIB-EYE, Gympie, QLD g, pasture fed, aged 30 days CERTIFIED BLACK ANGUS GRAIN FED BEEF EYE FILLET, NSW g, MB 2+, grain fed 120 days, aged 20 days RIB-EYE, NSW g, MB 2+, 150 day grain fed, aged 30 days BLACK ANGUS T-BONE, NSW g, grain fed 150 days, dry aged 30 days BONE-IN SIRLOIN, NSW g, MB 2+, grain fed 150 days, dry aged 48 days WILDFIRE SIGNATURE BLACK ANGUS, BONE-IN FILLET, NSW g, MB 2+, grain fed 150 days, aged 30 days WAGYU BEEF, OAKLEIGH RANCH TOP SIRLOIN, QLD g, MB 9+, grain fed 600 days, aged 30 days INSIDE SKIRT, QLD g, MB 9+, grain fed 600 days, aged 30 days OTHER MEATS, VARIOUS REGIONS, AUS KUROBUTA PORK DOUBLE CHOP, NSW g with gribiche sauce NORTHERN RIVERS VEAL CUTLET, NSW g with fresh horseradish butter

6 WILDFIRE SIGNATURE CHURRASCO A selection of tapas and condiments has been created to complement the variety of fireroasted meats, poultry, sausages and seafood served from our specially designed 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 per person / 59 per person including a selection of tapas to begin Dinner 69 per person including a selection of tapas to begin Dinner 95 per person Deluxe Churrasco all inclusive *Churrasco is for complete tables only* WOOD FIRED BREAD Light rye sour dough with black olive butter 10 Flatbread with roasted vine ripened tomato and goat s curd 10 SALADS Iceberg hearts with soft boiled egg, shaved mojama, capers, cornichons and aioli 13 Garden peas with air dried ricotta, torn mint leaf, lemon, shallots and parmesan 12 Grape tomatoes with toasted pangratatto, aged pecorino, garlic and oregano 13 Organic micro lettuce leaves dressed with palm sugar and pomegranate vinegar 11 POTATO Layered potato, butternut pumpkin and Persian fetta gratin 13 Pommes puree made from new season potatoes with organic butter 11 Hand cut chips tossed in duck fat with orange, thyme and star anise salt 12 Kipfler potatoes fried with jamon, mustard, lemon and spring onions 13 SEASONAL VEGETABLES Long cooked green beans with smoked almonds, prosciutto, chilli and garlic 13 Roasted baby carrots with Pedro Ximinez sherry, fennel seeds, yoghurt and mint 13 New season brussel sprouts with toasted almonds and smoked bacon crumbs 12 Sicilian style caponata vegetables braised with pine nuts and olives 13