LUKE STEPSYS Executive Chef. ANDY KIRCHGASSER Head Chef

Transcription

1 LUKE STEPSYS Executive Chef ANDY KIRCHGASSER Head Chef Service charge not includedd Wildfire is available for your private event 2.75% surcharge on diners card earn points when dining at Wildfire'

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 with your choice of condiments and dressings. Wait staff will advise of today s oyster availability. Minimum order of 6 oysters PACIFIC 4.5 ROCK OYSTERS 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 OYSTER CONDIMENTS: *One choice of condiment per 6 oysters* Champagne mignonette and lemon Vichyssoise ice cream with smoked oyster oil and Avruga caviar Japanese inspired ponzu dressing with flying fish roe and fresh lime WILDFIRE SIGNATURE SALT AND PEPPER FRIED 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 15 King Prawns QLD 16 Spanner Crab WA 17 Yabbies SA 17 Lobster TAS 19 Mud Crab QLD 17 *mud crab is only available with Singapore Chilli Sauce* CHILLED SEAFOOD PLATTER 85 A selection of chilled crustaceans, poached, smoked, cured and raw seafood served with traditional condiments and dipping sauces Supplement with: MUD CRAB, QLD 60 or ROCK LOBSTER, TAS 90

3 STARTERS CITRUS CURED OCEAN TROUT 27 Fromage blanc, cucumber sorbet, fresh herbs, mustard seed, ocean trout pearls BRAISED LAMB BREAST 26 Goat s milk vacherin, torched cucumber, olives, peas, roasted potato consommé STEAK TARTARE (our own version) 29 Traditional steak tartare served with duck fat potatoes, radish and mustard cress ROASTED DUCK 29 Foie gras butter, liquorice puree, pineapple, toasted pain d espice, celeriac cream WHITE CUT CHICKEN 26 Coconut noodle, chicken skin crackling, nuoc mam gel, shallots, laksa emulsion COMTE CUSTARD 21 Heirloom carrots both raw and cooked, toasted seeds, onion, radish, tarragon KINGFISH TARTARE 27 Chilled tomato tea, smoked herring roe, horseradish root, tomato sponge, flowers RAVIOLO OF QUAIL BREAST 29 Flat pancetta, Brussels sprouts, compressed apple, fried quail egg, white wine jus RISOTTO NERO 23 Cuttlefish, squid ink, streaky bacon, heirloom tomato, coriander seedlings CHARCUTERIE SAN DANIELLE PROSCIUTTO (Italy) 28 JAMON SERRANO (Spain) 29 WAGYU BRESAOLA Air dried beef by David Blackmore 31 FINOCCHINA TUSCAN SALAMI 25 LONZA Berkshire Pork free range loin by Quattro Stelle 25 DUCK LIVER PARFAIT With Pedro Ximenez, prunes, toasted brioche 27 CHEFS CHARCUTERIE SELECTION with fried anchovy pastries, mustard fruits and pickles 37

4 MAIN COURSES FISH LINE CAUGHT SNAPPER 49 Natural yoghurt spheres, finger lime, coriander salt, hazelnuts, beurre noisette OCEAN TROUT CONFIT 46 Remoulade dressing, shaved celery heart, horseradish, traditional caviar garnish YELLOWFIN TUNA 47 Broken hen s egg, broccoli stem, anchovy mayonnaise, jamon breadcrumbs MULLOWAY 45 Sweet corn custard, herb and brioche crust, popcorn seedlings, sauce vierge FLATHEAD FILLETS 48 Sea urchin butter, smoked herring roe, baby fennel, rouille, crispy oyster beignet BLUE EYE 47 Tuscan white beans, chorizo infused water, garlic, almond, candied lemon peel MEATS, GAME AND POULTRY FROM OUR WOOD FIRED ROTISSERIE BABY CHICKEN with bread salad, braised cos lettuce, peas, streaky bacon, jus gras 41 BABY SQUAB PIGEON, foie gras butter, shaved fennel, dates, liquorice powder 59 LAMB RACK (for 2) fromage blanc, glazed dutch carrots, olives, capers, almonds 55 pp PHEASANT (for 2) caramelised apple, celeriac cream, thyme, cider vinegar emulsion 57 pp

5 SELECTION FROM THE WOOD FIRED GRILL Our steaks have been sourced from the finest Australian certified Black Angus and pure blood Wagyu cattle, dry aged for a minimum of 30 days for maximum tenderness and flavour. LIMOUSIN EYE FILLET, Jindalee, NSW g, grain fed 120 days, aged 20 days FLAT IRON BLACK ANGUS, Wagga, NSW g, MB 2+, grain fed 250 days, aged 30 days WAGYU RUMP CAP, Oakleigh Ranch, QLD g, MB 8+, grain fed 350 days, aged 30 days SIRLOIN BLACK ANGUS, Wagga, NSW g, MB 2+, grain fed 250 days, aged 40 days BLACK ANGUS RIB-EYE, Riverina Region, NSW g, grain fed 150 days, aged 30 days WILDFIRE SIGNATURE BLACK ANGUS, BONE-IN FILLET, Wagga NSW g, MB 2+, grain fed 150 days, aged 30 days WILDFIRE SIGNATURE BLACK ANGUS, BONE-IN SIRLOIN, Wagga NSW g, MB 2+, grain fed 150 days, dry aged 40 days All steaks from the grill are served European style and come simply garnished with lemon and choice of condiments DISHES FOR 2 TO SHARE WAGYU T-BONE, Oakleigh Ranch QLD 79 pp 900g, grain fed 350 days, MB 5+, aged 30 days BONE IN RIBEYE Wagga NSW 67 pp 1KG, grain fed 150 days, dry aged 40 days BOOMERANG BONE IN FULL RIB-EYE Wagga NSW 75 pp 1.4KG, grain fed 150 days, dry aged 40 days All steaks for 2 are grilled over charcoal and served with accompanying garnishes. **Please allow a minimum of 45 minutes for all bone in steak cuts

6 WILDFIRE SIGNATURE CHURRASCO A selection of small plates and condiments has been created to complement the variety of fireroasted meats, poultry, homemade 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 45 per person express / 59 per person including a selection of small plates to begin Dinner 69 per person including a selection of small plates to begin *Churrasco is for complete tables only* WILDFIRE BAKED WOOD OVEN BREAD Bitter chocolate and light rye sour dough bread 10 Flatbread with roasted vine ripened tomato, fresh herbs, goat s curd 10 SALADS Hand cut celeriac, fennel and cabbage salad with horseradish, dried chilli 12 Iceberg with soft boiled egg, Ortiz anchovy, fried capers, cornichons, aioli 15 Green pea salad with torn mint leaf, lemon juice, shallots, air dried ricotta 13 Grape tomatoes with Primo Estate vinegar, oregano, parmesan, pangratatto 15 Shaved brussels sprout salad with Pecorino Romano, lemon, walnuts, olive oil 11 POTATO Potato, smokehouse bacon and cabbage gratin, parmesan crust 13 Pommes puree made from new season desiree potatoes, organic butter 11 Hand cut chips tossed in rendered duck fat with orange, thyme, star anise salt 13 Kipfler potatoes pan fried with jamon serrano, mustard, lemon, spring onions 14 SEASONAL VEGETABLES Long cooked green beans with prosciutto, anchovy, chilli, smoked almonds 13 Organic carrots roasted with Pedro Ximenez, labna, dill, mint, fennel seeds 14 Portobello mushrooms, sautéed with shaved garlic, sour cream, lemon, tarragon 17