SHANE WATSON Executive Chef 10% surcharge applicable Sunday & public holidays Service charge not included Wildfire music available for purchase at reception Wildfire is available for your private event info@wildfiresydney.com www.wildfiresydney.com
THE WILDFIRE SEA BAR Our sea bar has an identity of its own offering a seafood indulgence and exhibiting the finest and freshest seafood from all parts of Australia. Each selection is determined by the best quality and seasonal availability. LIVE OYSTERS Our oysters from A grade waters from around Australia are shucked to order, served with champagne mignonette. PACIFIC OYSTERS 4 coffin bay SA, broken bay NSW, st. helens TAS ROCK OYSTERS 4 pt. stephens NSW, womboyn lake NSW. wallis lake NSW LIVE CRUSTACEA Cooked fresh with your choice of preparation: WOK FRIED chilli, salt and pepper, coriander, lime, black beans WOOD FIRE GRILLED lemon, garlic, fine herb butter STONE POT MOQUECA coconut, coriander, tomato, lemon ROCK LOBSTER NSW 20 BALMAIN BUGS QLD 14 MUD CRAB QLD 16 TIGER PRAWNS NSW 14 crustacea priced per 100g CHILLED SEAFOOD COLLECTIONS WILDFIRE 75 king prawns, rock oysters, pacific oysters, blue swimmer crab, balmain bug, mussels, clams, pastrami of ocean trout OPERA balmain bugs, king prawns, sydney rock oysters, pacific oysters, blue swimmer crabs, mussels, clams, pastrami of ocean trout Served with: QUEENSLAND MUD CRAB 140 Or. SOUTHERN ROCK LOBSTER 175 Each collection is served with four sauces: classic cocktail, calypso sauce, chilli lime nam jim, champagne mignonette WILDFIRE CHARCUTERIE 25 Wildfires premium selection of artisan salami, cured meats and terrines, served with traditional accompaniments JAMÕN SERRANO Spain s infamous mountain ham, sliced to order, served with caramelised figs PER 50g 21
SHARE AND TASTE Designed to be shared, a chance to experience a selection of Wildfire taste sensations. COLD CASHEW 9 spice roasted, red chilli, garlic, sea salt CUVEE OF OLIVES 9 preserved lemon, roasted chilli, rosemary WHIPPED SHEEPS MILK RICOTTA 10 aged balsamic, watercress, nigella seed crispbread CHICKEN TERRINE 13 pistachio, chilli fig compote, sourdough toast CONFIT OF SOUTHERN OCTOPUS 16 paprika, fine herbs, extra virgin olive oil RAW HOT PORCINI ARANCINI 11 rice dumplings, porcini mushroom, fontina, sage BRAISED LAMB MEATBALLS 13 tomato, sweet smoked paprika, oregano BAKED STUFFED SQUID 17 pork sausage, spinach, garlic, sweet sherry ZUCCHINI FLOWERS 19 crisp fried, goats curd stuffing, sauce vierge LA PLANCHA GRILLED KING PRAWNS 20 split & marinated, marjoram, chilli, lemon STEAMED VONGOLE CLAMS 21 caper butter, red chilli, jamon serrano, basil WILDFIRE CURED BEEF BRESAOLA 13 pepper crusted, fig marmalade, mustard cress PACIFIC OYSTERS (3) 15 vichyssoise foam, salmon roe, croutons, chervil CRUDO OF SWORDFISH 17 pickled celery, sumac, dill, young celery leaf SMOKED OCEAN TROUT PASTRAMI 17 herb- spice crusted, orange, baby fennel salad SOUS VIDE WHITE ASPARAGUS 18 steamed egg, manchego, jamon, white truffle oil CEVICHE OF OCEAN SCALLOPS 19 coconut, lime, chilli, coriander, toasted shallots
MAIN COURSES WILD BARRAMUNDI 39 slow cooked, white bean puree, tomato, chervil, vanilla butter vinaigrette LOCAL SNAPPER 39 pan fried, eggplant paprikash, baby coriander, preserved lemon, red grapes HIRAMASA KINGFISH 37 pan roasted, cassoulet of chorizo and vongole clams, tomato, saffron nage WHOLE JOHN DOR 39 la plancha grilled, herb infused virgin olive oil, lemon, petit capers, eschallot SPRING CHICKEN 36 boned, wood fire grilled, aromatic spices, charred meyer lemon, cucumber, mint DUCKLING 39 confit leg, slow cooked breast, foie gras mousse, braised rhubarb, pistachio AMELIA PARK LAMB RACK 38 wood fire grilled, lamb cigars, shimenji mushrooms, lambs brains, sauce gribiche
FROM OUR WOOD FIRED GRILL We have sourced only the finest Australian certified Black Angus and Wagyu beef, aged for a minimum of 30 days for maximum tenderness and flavour. We grill and spit roast all our meats on ironbark wood burning ovens. WILDFIRE RESERVE CUTS Served with Wildfire BBQ sauce and classic béarnaise WILDFIRE PREMIUM BEEF CUTS Served with Wildfire BBQ sauce and classic béarnaise BLACK ANGUS BAVETTE, RIVERINA NSW 29 350g, grain fed 150 days, aged 30 days LIMOUSIN BEEF FILLET, JINDALEE NSW 39 200g, grain fed 120 days, aged 30 days WILDFIRE RESERVE CUTS WILDFIRE SIGNATURE BONE-IN SIRLOIN 52 450g, grain fed 150 days, dry aged 40 days WILDFIRE SIGNATURE BONE-IN FILLET 69 500g, black angus, grain fed 150 days, aged 30 days WOOD FIRED PLATTERS TO SHARE For two or more people BLACK ANGUS BONE-IN RIB EYE 1kg, dry aged 40 days, spit roasted, porcini crust MILK FED LAMB FOREQUARTER wood oven braised, white wine, kipfler potato, sage 49 pp 39 pp WAGYU TOP SIRLOIN, STOCKYARD QLD 48 300g, MB 5+, grain fed 350+ days, aged 30 days BLACK ANGUS RIB EYE, WAGGA NSW 49 350g, grain fed 150 days, aged 30 days NOLANS BONE-IN RIB EYE 54 450g, grass fed, aged 30 days, pure breed charolais BLACK ANGUS T- BONE 65 650g, grain fed 150 days, MB 2+, dry aged 40 days FLINDERS ISLAND WHOLE LAMB LEG milk fed baby lamb, spit roasted, rosemary, garlic WILDFIRE BOOMERANG GIANT BEEF RIB 1.4kg angus rib eye, full bone, dry aged 40 days 39 pp 74 pp SAUCES, TOPPINGS AND MOUSSES TO SHARE foie gras parfait : café de paris butter : gorgonzola mousse : truffle sabayon 3 each
WOOD FIRED CHURRASCO A selection of six tapas has been created to complement the variety of fire-roasted meats, poultry, homemade sausages and seafood. Served with seasonal vegetables and 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. For complete tables only Lunch 45 per person (excluding tapas selection) Lunch 59 per person Dinner 69 per person
FOR THE TABLE WOOD FIRED FLATBREAD 10 served with your choice of either two dips or hot tomato sauce and kryten goat s curd SALADS SNOW PEA 8 snow pea tendrils, baby peas, snow peas, mint vinaigrette TOMATO 8 vine ripened tomato, 25 year old balsamic, mozzarella, sweet basil ROCKET 8 wild rocket leaves, shaved baby fennel, mustard seed vinaigrette CAESAR 10 caesar salad, baby cos, pancetta, parmigiano, white anchovy POTATOES CHIPS 7 shoestring fries, wildfire spiced salt, traditional aioli WOOD OVEN POTATO 8 butter baked kipfler potatoes, jamon, parsley MASHED POTATO 8 potato puree, white truffle oil, chives SEASONAL VEGETABLES ONION RINGS 8 crispy fried onion rings, chervil mayonnaise MUSHROOMS 9 wood oven roasted button mushrooms, baby spinach, shallots CORN 8 charred husk sweet corn, coriander, black pepper butter SUMMER VEGETABLES 9 steamed green vegetables, virgin olive oil, sea salt