Service charge not included 2.75% surcharge on diners card Maximum 3 cards per table Wildfire is available for your private event info@wildfiresydney.com www.wildfiresydney.com Wildfire proudly supports the following charities please ask staff for assistance
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 dusted in Sichuan seasoned flour and wok fried fresh to order with black beans, garlic, chilli, coriander and lime. LIVE CRUSTACEANS Balmain Bugs QLD 100g 16 King Prawns QLD 150g 25.5 Yabbies SA 100g 17 Lobster TAS 100g 21 Mud Crab QLD 100g 18 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 Tuna Tartare Supplement with: Mud Crab, QLD 60 Rock Lobster, TAS 90
STARTERS BEETROOT 23 Baby beets, jannei goats curd, walnut crumble, breakfast radish SCAMPI TARTARE 27 Cherry consommé, cherry and pistachio salad YELLOW FIN TUNA 25 Dwarf peas, tomato hearts and shaved mojama SPANNER CRAB RISOTTO 25 Sweet corn, green onion, coriander shoots, chilli MUSSEL & SQUID HAND ROLLED PASTA 26 Chorizo, razor clam, cherry tomato and basil STEAK TARTARE 27 Our own version of traditional steak tartare, radish, duck fat potatoes RABBIT & ASPARAGUS PRESSÉ 27 Macklay Valley rabbit, asparagus barigoule, foie gras and sherry BEEF SHORT RIBS 24 Charred spring onion, pickled onion puree, spiced onion rings CHARCUTERIE SAN DANIELLE PROSCIUTTO (Italy) 28 JAMÓN IBERICO DE BELLOTA Fermin Gran Reserva (Spain) 35 JAMÓN SERANO Fermin (Spain) 28 AIR DRIED WAGYU BRESAOLA (Australia) 29 CHARCUTERIE TASTING PLATE (to share) 38 A selection of our cured meats, and daily changing Terrine s, Rillettes and Parfait s
FROM THE OCEAN LINE CAUGHT SNAPPER 47 Smoked ham hock, vongole clams and congo potatoes CONE BAY BARRAMUNDI 48 Baby spring vegetables and basil infused broth BLUE EYE 46 Roast cauliflower, sumac spiced quinoa and pomegranate salad TASMANIAN SALMON 44 Olive oil poached, marinated fennel, dried black olive and lemon puree WHOLE MARKET FRESH FISH 47 Grilled over charcoal with extra virgin olive oil, lemon and condiment selection FROM THE FARM BABY CHICKEN 42 Semolina gnocchi, leek fondue, broad beans and Swiss brown mushrooms BERKSHIRE PORK LOIN 39 Green olive salsa, mustard greens and puffed skin LAMB RACK, M IRROOL CREEK, NSW 46 Charred eggplant, Manchego crumble, zucchini and sweet garlic LARGE MEATS AND GAME - TO SHARE WAGYU T-BONE, OAKLEIGH RANCH, QLD 900gms 158 Grain fed 350 days, MB 7+, aged 30 days WHOLE PEKING DUCK 92 Wood oven roasted and deboned, served with steamed greens and Madeira Jus (please allow 30 minutes to prepare) WHOLE SHOULDER OF LAMB, MIRROOL CREEK, NSW 80 Baby heirloom carrots, roasting juices WHOLE ANIMALS Exclusive to Wildfire, whole animals spit roasted in our custom made wood oven rotisserie. BABY SUCKLING PIG, OTWAY RANGERS, VIC 59 OR BABY PASTURE FED LAMB, MIRROOL CREEK, NSW 40 Limited portions are available daily. Priced per serve. Whole animal available on request. POA
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 47 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 55 Grain fed 100 days, aged 28 days RIB-EYE, BLACK ANGUS, NSW 350g 53 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 39 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 TOP SIRLOIN, OAKLEIGH RANCH QLD 300g 59 MB 9+, grain fed 600 days, aged 30 days INSIDE SKIRT, OAKLEIGH RANCH QLD 300g 47 MB 9+, grain fed 600 days, aged 30 days RIB-EYE, FIRST LIGHT, Hawkes Bay NZ 300g 58 MB 4, Pasture Fed, aged 28 days
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 with wild mushroom and ricotta, extra virgin olive oil and butter 10 Light Vienna sourdough with wild mushroom and ricotta, extra virgin olive oil and butter 10 SALADS Iceberg hearts, soft boiled egg, pickled anchovies, cornichons and aioli 13 Salad of mixed cabbage, carrot and fennel, buttermilk dressing 10 Grape tomatoes, smoked paprika aioli, fresh goats curd and basil 12 Mixed lettuce leaves dressed with chardonnay vinaigrette 11 POTATO Lyonnaise potatoes, sliced Desiree s, caramelised onion and lemon thyme 11 Hand cut chips, tossed in duck fat, orange, thyme and star anise salt 12 Steamed Kipfler potatoes, fresh herbs, lemon, capers and olive oil 10 SEASONAL VEGETABLES Green beans, smoked almonds, anchovy, chilli and garlic 13 Roasted baby carrots, Pedro Ximinez sherry, fennel seeds, yoghurt and mint 13 Sicilian style caponata with pine nuts and olives 13