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<strong>Wildfire</strong> Private Room Menu<br />
Menu option one<br />
<strong>three</strong> <strong>course</strong> <strong>menu</strong><br />
CANAPÉS<br />
pre dinner canapés, chef’s selection $10 per person (3pcs per person of 3 varieties)<br />
FIRST FLAVOURS select 3 dishes<br />
Textures of grilled artichokes roasted banana peppers, artichoke puree, chervil, strawberries, frissie endive with a<br />
parmesan cream<br />
Spaghettini spicy prawns, shaved abalone, baby zucchini, fresh basil, tomato confit, chili oil<br />
Wagyu sashimi pickled baby fennel, white truffle mayonnaise, blood orange – harissa glace<br />
House smoked ocean trout honeyed cumin grapes, preserved lemon, poppy seed mascarpone, baby salad greens<br />
MAIN select 3 dishes<br />
Certified black angus beef fillet 250g, grain fed 150 days, white truffle mash, porcini essence<br />
Lamb rump spit roasted, taggiasche olives, potato rosemary pie, charred asparagus, lamb jus, vincotto<br />
White veal variations spit roast rack, pancetta wrapped loin, rump stuffed, fresh broad beans, foie gras potato puree<br />
Ocean Trout slow olive oil poached, fresh marjoram, celery leaves, spiced cinnamon risotto, barolo wine sauce<br />
*All served with rocket salad and baked potatoes<br />
DESSERT<br />
Box of cinnamon doughnuts pipettes of chocolate, raspberry and vanilla, hot white chocolate and coffee fondue<br />
Paradiso coconut panacotta, mango jelly, frozen coconut pops, pineapple-malibu salad<br />
Deconstructed banana split candied banana cigar, vanilla-rice foam, roasted peanut-chocolate bar,<br />
banana- caramel cube<br />
or<br />
Assiette of intense miniature desserts<br />
*available for whole tables only, shared between 2 or more people<br />
tea, coffee, petit fours<br />
3 <strong>course</strong>s 105 per person<br />
2 <strong>course</strong>s 80 per person (available lunch only)<br />
Additional chef’s suggestions to share (or make a selection from our varied <strong>menu</strong> )<br />
King prawns wok fried, chilli, salt-pepper, coriander, lime, black beans<br />
14 per 100gm<br />
Cheese plate a selection of Australian and International cheeses to share (serves 4-6 people) 34 per plate<br />
*Menu may change due to seasonal availability of produce
<strong>Wildfire</strong> Private Room Menu<br />
Menu option two<br />
Wood-fire Spit-roasted Churrasco<br />
Traditional churrasco is the heart of our kitchen. Firing with seasoned ironbark and yellow box wood creates an<br />
intense heat and imparts unique wood roasted perfumes.<br />
TO START<br />
Selection of six seafood, meat and vegetarian tapas to share<br />
Wood fired bread, handmade dips<br />
FIRST<br />
A selected of <strong>three</strong> varieties of fresh market seafood spit roasted and oven baked<br />
Served with seasonal green salad<br />
MAIN<br />
A selection of spit roasted or wood oven baked meats, lamb, chicken, beef and pork<br />
We add dry rub seasonings, herbs, brines, spice marinades and glazes<br />
*Presented with a selection of hand made accompanying sauces and salsas<br />
*Served with seasonal vegetables and potatoes<br />
DESSERT<br />
Assiette of intense miniature desserts<br />
*available for whole tables only, shared between 2 or more people<br />
Coffee and tea<br />
95 per person<br />
105 per person with individual desserts<br />
Additional chef’s suggestions to share (or make a selection from our varied <strong>menu</strong> )<br />
King prawns wok fried, chilli, salt-pepper, coriander, lime, black beans<br />
14 per 100gm<br />
Cheese plate a selection of Australian and International cheeses to share (serves 4-6 people) 34 per plate<br />
*Menu may change due to seasonal availability of produce
<strong>Wildfire</strong> Private Room Menu<br />
Menu option <strong>three</strong><br />
Premium Spit-roasted Churrasco<br />
Traditional churrasco is the heart of our kitchen. Firing with seasoned ironbark and yellow box wood creates an<br />
intense heat and imparts unique wood roasted perfumes.<br />
TAPAS<br />
Snapper churos mojo picon<br />
Asparagus prosciutto, mozzarella<br />
Seared beef, black pepper caramel<br />
School prawns, aioli, charred lemon<br />
Cured tuna loin, mixed pepper, caper mayo<br />
Braised octopus, garlic, chilli, pan juices<br />
FIRST<br />
Cuttlefish stuffed with fresh herbs<br />
Roasted market fish, Greek herb rub, onion stew<br />
King prawns sumac, ginger-oil, wood-fired chilli<br />
Hiramasa king fish, tamarind glaze, lime leaves<br />
Tuna eggplant batons, basil, lemon-olive oil dressing<br />
MAIN<br />
Tenderloin of milk fed veal, olives, confit tomatoes<br />
Wagyu beef porcini dust, king oyster mushrooms<br />
Barossa chicken, shiraz braised, shallots, pancetta<br />
Quail aged balsamic marinade, rosemary, thyme<br />
Spring lamb, rosemary, ratatouille, basil chips<br />
Beef rump-cap, Malden salt<br />
Spatchcock, Italian fresh herb rub, pineapple chutney<br />
Kurobuta pork, Cumberland sauce, roasted apples<br />
*All served with wood fired flat bread, handmade dips.<br />
Rocket, tomato salad, seasonal vegetables and gratin potatoes<br />
DESSERT<br />
Assiette of intense miniature desserts *available for whole tables only, shared between 2 or more people<br />
Coffee and tea<br />
140 per person<br />
Additional chef’s suggestions to share (or make a selection from our varied <strong>menu</strong> )<br />
King prawns wok fried, chilli, salt-pepper, coriander, lime, black beans<br />
14 per 100gm<br />
Cheese plate a selection of Australian and International cheeses to share (serves 4-6 people) 34 per plate<br />
*Menu may change due to seasonal availability of produce
<strong>Wildfire</strong> Private Room Menu<br />
Menu option four<br />
Degustation <strong>menu</strong> six or more <strong>course</strong>s<br />
Traditional churrasco is the heart of our kitchen. Firing with seasoned ironbark and yellow box wood creates an<br />
intense heat and imparts unique wood roasted perfumes.<br />
An exclusive degustation <strong>menu</strong> will be designed by our Executive Chef, based upon your specific requirements.<br />
From 150 per person<br />
Our sommelier would be delighted to match a suitable wine for each <strong>course</strong> at an additional cost $70per person<br />
As the degustation is designed to delight the whole table, please advise of any special dietary requirements prior<br />
to arrival at the restaurant so we can prepare accordingly, vegetarian degustation <strong>menu</strong> available on request.
<strong>Wildfire</strong> Private Room Menu<br />
Menu option five<br />
Canapé <strong>menu</strong><br />
Chef’s selection $10 per person (3pcs per person of 3 varieties)<br />
2 hour chefs selection canapés $55 per person (up to 8 varieties)<br />
3 hour chefs selection canapés $70 per person (up to 10 varieties)<br />
3.5<br />
White bean, truffle soup shot<br />
Pecorino cheese, basil arancini<br />
Chicken popcorn, Cajun aioli<br />
Crumbed brie, fig jelly<br />
Feta, semi dried tomato brioche<br />
Eggplant biscuits, black olive tapenade<br />
Potato and gorgonzola croquettes<br />
4<br />
Brioche toast, smoked ocean trout<br />
Vanilla cured salmon, potato, chervil cream<br />
Blue swimmer crab cake, finger lime aioli<br />
Leg of lamb ravioli, mint yogurt<br />
Moroccan chicken balls, harissa<br />
Oyster shot, spiced consommé<br />
Smoked paprika, chorizo risotto<br />
Potted tuna, chives, citrus compote<br />
5.5<br />
Seared scallop, chive –lemon butter<br />
Salt and pepper King prawns, chilli, coriander<br />
Mini beef Wellington, <strong>Wildfire</strong> BBQ sauce<br />
Roasted salmon chips, sweet dill mustard<br />
Brioche toast, creamed potato and smoked salmon<br />
Spit roasted Kingfish, eggplant, lemon-olive oil dressing<br />
Yabby cutlet, sherry honey glaze<br />
Roast garlic prawns, spiced orange salsa<br />
6.5<br />
Sashimi of King prawn, caramel shell<br />
Moroccan lamb kebab with minted yoghurt<br />
Spit roasted Peking duck, spring onion crepes<br />
Braised octopus, garlic, chilli, pan juices<br />
Stuffed piquillo pepper, baccala salt cod<br />
Spiced Quail, Italian spices, onion jam<br />
Corn -Abalone fritters, Sicilian caper salsa<br />
Spiced lamb meatballs, creamed white bean soup, truffle oil<br />
*Menu may change due to seasonal availability of produce
<strong>Wildfire</strong> Private Room Menu<br />
Wine List<br />
Please be advised that all beverages are charged on a consumption basis and we require you pre select one<br />
white wine and one red wine for your function.<br />
CHAMPAGNE & SPARKLING<br />
NV Redbank Emily Sparkling Regional, VIC 39<br />
2005 Tempus Two Brut Chardonnay Hunter Valley, NSW 55<br />
2004 Chandon Z*D Blanc de Blanc Yarra Valley, VIC 79<br />
NV Taittinger Brut Reserve Champagne Reims, FRANCE 125<br />
NV Moet & Chandon Brut Imperial Champagne Epernay, FRANCE 140<br />
2005 Seppelt Original Sparkling Shiraz Regional Blend, SA 49<br />
WHITE WINE<br />
RIESLING<br />
2006 Palliser Martinborough, NZ 55<br />
2007 Henschke Julius Eden Valley, SA 67<br />
2006 Hochkirch Henty, VIC 71<br />
2005 Jim Barry Florita Clare Valley, SA 95<br />
SEMILLON<br />
2007 Brokenwood Hunter Valley, NSW 55<br />
2005 Fermoy Estate Reserve Margaret River, WA 79<br />
SAUVIGNON BLANC & BLENDS<br />
2007 Wignalls Sauvignon Blanc Albany, WA 39<br />
2007 Oyster Bay Sauvignon Blanc Marlborough, NZ 52<br />
2007 Villa Maria Cellar Selection Sauvignon Blanc Marlborough, NZ 75<br />
2005 Carlei Tre Bianchi Sauvignon/Semillon Yarra Valley, VIC 59<br />
PINOT GRIS/GRIGIO<br />
2007 T’Gallant Juliet Pinot Grigio Mornington Peninsula, VIC 45<br />
2006 Bilancia Pinot Grigio Hawke’s Bay, NZ 69<br />
LIGHT & AROMATIC WHITES<br />
2005 Brookman Chenin Blanc McLaren Vale, SA 39<br />
2005 Umani Ronchi Casal di Serra Verdicchio Marche, ITALY 45<br />
2005 Massena The Surly Muse Viognier Barossa Valley, SA 57<br />
2007 Basa Blanco Verdelho/Sauvignon Blanc Rueda, SPAIN 65<br />
CHARDONNAY<br />
2007 Mount Adam Unoaked Barossa Valley, SA 45<br />
2005 Scarborough Blue Label Hunter Valley, NSW 55<br />
2004 Seville Estate Yarra Valley, VIC 59<br />
2006 Fermoy Estate Margaret River, WA 69<br />
2007 Shaw + Smith M3 Adelaide Hills, SA 95<br />
2005 William Fevre Petit Chablis AC Chablis, FRANCE 89
<strong>Wildfire</strong> Private Room Menu<br />
RED WINE<br />
PINOT NOIR<br />
2006 Six Foot Six Geelong, VIC 39<br />
2004 Seville Estate Yarra Valley, VIC 59<br />
2006 Kooyong Mornington Peninsula, VIC 89<br />
2006 Neudorf Tom’s Block Nelson, NZ 90<br />
GRENACHE & BLENDS<br />
2004 Kilikanoon The Prodigal Grenache McLaren Vale, SA 75<br />
2003 Rockford Moppa Springs GSM Barossa Valley, SA 79<br />
2005 Torbreck The Steading GSM Barossa Valley, SA 79<br />
ITALIAN REDS<br />
2003 Tenuta Belgvardo Serrata (sangiovese/cab/merlot) Tuscany, ITALY 69<br />
2004 Ruffino Chianti Classico Riserva ‘Ducale’ Chianti, ITALY 85<br />
SPANISH VARIETALS<br />
2007 Cascabel Tempranillo McLaren Vale, SA 69<br />
2006 Cillar de Sillos Joven Tempranillo Ribera del Duero, SPAIN 69<br />
MERLOT<br />
2005 Schild Estate Merlot Barossa Valley, SA 49<br />
2006 Wild Rock Gravel Pit Red (merlot dominant) Hawke’s Bay, NZ 55<br />
2004 Smidge Le Grenouille Merlot Adelaide Hills, SA 69<br />
2005 Katnook Estate Merlot Coonawarra, SA 100<br />
CABERNET<br />
2004 Brookman Cabernet/Merlot McLaren Vale, SA 45<br />
2004 Bendbrook Pound Road Macclesfield, SA 59<br />
2006 Rusden Ripper Creek Cabernet/Shiraz Barossa Valley, SA 78<br />
2005 Sorrenberg Cabernet/Franc/Merlot Beechworth, VIC 79<br />
2002 Peter Lehmann The Mentor (cabernet dominant) Barossa Valley, SA 95<br />
2005 Vasse Felix Cabernet/Merlot Margaret River, WA 75<br />
2005 Leconfield Cabernet Sauvignon Coonawarra, SA 81<br />
SHIRAZ<br />
2004 Luchador Barossa/McLaren, SA 51<br />
2006 Langmeil Valley Floor Barossa Valley, SA 68<br />
2006 Mr Riggs Shiraz/Viognier McLaren Vale, SA 69<br />
2004 Carlei Green Vineyards Heathcote, VIC 80<br />
2004 Hollick Shiraz Coonawarra, SA 65<br />
2006 Brokenwood Shiraz Regional Blend, SA 66<br />
2005 Grant Burge Filsell Barossa Valley, SA 85<br />
2004 Balthazar Shiraz Barossa Valley, SA 130
<strong>Wildfire</strong> Private Room Menu<br />
DESSERT WINES<br />
375ml<br />
2006 Michele Chiarlo Nivole Moscato d’Asti Piedmont, ITALY 55<br />
2007 Mt Horrocks Cordon Cut Riesling Clare Valley, SA 69<br />
2006 McWilliams Botrytis Semillon (limited release) Riverina, NSW 59<br />
2005 Sauveroy Coteaux du Layon Chenin Blanc Loire Valley, FRANCE 59<br />
750ml<br />
2005 De Bortoli Noble One Botrytis Semillon Riverina, NSW 110<br />
NV Moet & Chandon Nectar Imperial Epernay, FRA 130<br />
Please be advised that due to availability, vintages and prices are subject to change.<br />
For our full wine list please visit www.wildfiresydney.com
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