Wildfire Private Dining Room Proposal

Thank you for expressing an interest in Wildfire and we look forward to the opportunity of welcoming you and your
guests to your next event.
Wildfire has played host to some of Sydney's most prestigious events, offering an incredible range of world-class
facilities, premium menus and a selection of wines to suit any request. The Private Dining Room is a popular
choice for lunches or dinners of intimacy or prestige, celebratory and degustation dinners or a cocktail party with
effortless chic.
Wildfire’s luxurious Private Dining Room has upholstered walls, a cobalt blue ceiling dusted with 24-carat gold leaf
and enclosed in organza curtains of metallic blue. The room is wrapped in floor to ceiling glass to provide you with
uninterrupted views of Sydney Harbour and the Opera House. The private dining room can be reserved for up to
40 persons seated or 65 persons for a cocktail style event.
For your private dining room event we have provided a selection of menus and the wine lists for your perusal. You
may choose from a two-course menu, three-course menu or Wildfire’s famous ‘Churrasco’ experience.
For special occasions a Degustation menu with selected wines to accompany each course can be personally
created for your event. In addition our Chef is happy to cater for particular dietary needs or vegetarians if
required.
Personalised printed menus, place cards and floor plans can be provided with our compliments. In addition we
would be delighted to organise decorations, floral arrangements, cakes, candles and any other special
requirements for your event.
Please also find attached a confirmation form and Wildfire’s terms and conditions for your perusal.
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

Menu Option One
Canapés pre dinner canapés, chef’s selection $10 per person (3 pieces per person of 3 varieties)
Three Course Menu
First Flavors
Please select 3 dishes
Ocean Trout cured with goat’s curd ‘cannelloni’, salmon roe, avocado and frozen cucumber
Comte with heirloom carrots ‘raw and cooked’, tarragon emulsion, malt, radish and caraway seed
Wagyu Bresaola with sprouted legumes, veil of oxtail jelly, truffle, cured yolk and artichoke soup
Jamon Serrano (Spain) with compressed melons and Oloroso sherry caramel
Main
Please select 3 dishes
Suckling pig with compressed green apple, cauliflower cream, morcilla, shaved turnip and wild fennel pollen
Chicken Ballotine with crisp fried wing, roasted salsify, mushrooms, truffle and champagne leek emulsion
Yellowfin Tuna 250g, grilled with white anchovy and herb butter, harissa paste, lemon
Beef Fillet Limousin 250g, chargrilled with hot mustard coleslaw, bone marrow and peppercorn sauce
served with bitter greens dressed with red wine vinaigrette and pommes puree with organic butter
Dessert
Please select
Aerated milk chocolate with peanut butter consommé, chocolate caramel, celery, frozen banana.
Caramelized pear with burnt vanilla crème, olive, “liquorice”, broken frangipane and sauternes ice cream.
Rhubarb poached in strawberry juice , yoghurt, candied fennel, mandarin, dried berries, almond meringue
or
Assiette of intense miniature desserts * available for whole tables only, shared between 2 or more people
tea, coffee & petit fours
3 courses 105 per person
2 courses 80 per person * available lunch only (please select 2 courses)
Additional chef’s suggestions to share (or make a selection from our varied menu )
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

Menu Option Two
Wood Fired Churrasco
Traditional Churrasco is the heart of the Wildfire kitchen. Firing with seasoned ironbark and yellow box wood
creates an intense heat and imparts unique wood roasted perfumes. The Churrasco Chef adds Wildfire's dry rub
seasonings, herbs, brines marinades and glazes to create our signature flavours.
Served in the traditional Rodizio style, watch as a variety of wood fired meats, poultry, homemade sausages and
seafood are sliced on to your plate.
Tapas to start
A selection of six tapas have been created to compliment the variety of wood fired meats and seafood
Wood fired bread, handmade dips
First
A selection of two varieties of fresh market seafood, wood fired
Served with seasonal green salad
Main
A selection of wood fired meats - lamb, chicken, beef and pork
We add dry rub seasonings, herbs, brines, spice marinades and glazes
Presented with a selection of handmade sauces and salsas and served with seasonal vegetables and potatoes
Dessert
Assiette of intense miniature desserts (available for whole tables only, shared between 2 or more people)
Coffee and tea
95 per person
105 per person with individual desserts
Additional chef’s suggestions to share (or make a selection from our varied menu )
King prawns wok fried, chilli, salt-pepper, coriander, lime, black beans
Cheese plate a selection of Australian and International cheeses to share (serves 4-6 people)
14 per 100gm
34 per plate
Please note menu options are subject change due to seasonal availability of produce.
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

Menu Option Three
Premium Wood Fired Churrasco
Tapas
Crispy fried school prawns with cumin salt and harissa paste
Marinated olives with citrus, thyme and garlic
Baby iceberg lettuce with anchovies, capers, gherkin and aioli
Pickled Jerusalem artichoke with bresaola, radicchio and pecorino
Fried piquillo peppers with salt cod and saffron mayonnaise
Proscuitto with compressed apple, manchego and smoked almonds
First
Southern calamari, lemon, chilli, soft herbs
Roasted market fish, marjoram, sweet onion
King prawns, lemon, coriander, chipolte butter
Main
Tenderloin of grain fed beef, garlic – parmesan crust
Milk fed lamb rump, spiced red pepper harissa
Wildfire signature chorizo sausage, hand cut chimi churri
Barossa chicken, shiraz braised, shallots, pancetta
Spring lamb cutlets, rosemary, garlic, mustard seed
Beef rump-cap picanha, maldon sea salt
Wildfire smoked korobuta pork scotch fillet, honey
All served with wood fired flat bread, handmade dips, rocket & tomato salad, seasonal vegetables and roasted
potatoes.
Presented with a selection of handmade sauces and salsas.
Dessert
Assiette of intense miniature desserts *shared between 2 or more people
Coffee and tea
120 per person
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

Menu Option Four
Degustation menu for six or more courses
An exclusive degustation menu will be designed for you by our Executive Chef , based upon your specific requirements,
you can begin with six courses and additional course can be added at your request.
Six course from 130 per person
Our sommelier can match a suitable wine for each course at an additional cost of $70 per person.
As the degustation is designed to delight all of your guests, please advise of any special dietary requirements two
weeks prior to the event so we can prepare accordingly. A vegetarian degustation menu is available on request.
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

Menu Option Five
Canapé menu
Chef’s selection
$10 per person (3pcs per person of 3 varieties)
2 hour chefs selection canapés $55 per person (up to 8 varieties)
3 hour chefs selection canapés $70 per person (up to 10 varieties)
3.5 per item
sumac spiced cuttlefish, preserved lemon relish, coriander salad
breaded button mushrooms, porcini powder, mascarpone, chives
traditional tartare of black angus beef tenderloin, house made mustard
white truffle & chive arancini, black pepper, parmesan custard
charcoal grilled southern octopus skewers, dill, caper, herb oil
4.5 per item
freshly shucked rock oysters, lemon, shallot, champagne mignonette
marinated goats curd, piqullo peppers, almond, romesco salsa
salt & pepper tiger prawns, chilli, black beans, coriander, lime
jamon serrano, sourdough baguette, nicoise olives
lightly pickled watermelon, black pig prosciutto, dried black olive
5.5 per item
salad of sous vide white asparagus, truffled egg, manchego, watercress, brioche
spring pea & smoked ham risotto, pea powder, parmesan crackers
crisp courgette flowers, king prawn mousse, sweet basil & mint pistou
croque monsieur, san danielle prosciutto,pecorino, white truffle oil
tartare of hiramasa kingfish, young celery, eschallot, lilliput capers
6.5 item
petit pork & fennel sausage roll, roast carrot, house made barbeque sauce
spanish smoked anchovy, sourdough crostini, salted capers, parsley salad
gougons of john dory, compressed cucumber, dill pollen mayonnaise
crudo of yellowfin tuna, roasted red pepper, baby basil, lemon oil
spit roasted amelia park lamb cutlet, lavender flower, spiced pea puree
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

WINE LIST
Please be advised that all beverages are charged on a consumption basis and we require you pre select one white wine and one red wine
for your function. Please be advised that due to availability, vintages and prices are subject to change.
CHAMPAGNE & SPARKLING
NV Redbank Emily Sparkling Regional, VIC 39
NV Astoria Antonini Prosecco Veneto, 48
2005 Seppelt Original Sparkling Shiraz Regional Blend, SA 49
NV Chandon Brut Yarra Valley, VIC 59
2007 Croser Adelaide Hills, SA 73
2004 Chandon Z*D Blanc de Blanc Yarra Valley, VIC 79
NV Taittinger Brut Reserve Champagne Reims, FRANCE 130
NV Moet & Chandon Brut Imperial Champagne Epernay, FRANCE 140
WHITE WINE
RIESLING
2008 Christmont King Valley, VIC 45
2006 Garlands Pemberton, WA 57
2006 Paradigm Hill Mornington Peninsula, VIC 65
2009 Henschke Julius Eden Valley, SA 77
2009 Grosset Springvale Clare Valley, SA 92
SEMILLON
2008 Brokenwood Hunter Valley, NSW 66
2002 Tyrell’s Vat 1 Hunter Valley, NSW 120
SAUVIGNON BLANC & BLENDS
2008 Riparian Sauvignon Blanc Marlborough, NZ 42
2008 Soho Marlborough, NZ 59
2009 Longview Whippet Adelaide Hills, SA 59
2008 Villa Maria Cellar Selection Sauvignon Blanc Marlborough, NZ 75
2006 Carlei Tre Bianchi Sauvignon/Semillon Yarra Valley, VIC 68
PINOT GRIS/GRIGIO
2008 Monte Campo Pinot Grigio Veneto, ITALY 39
2009 T’Gallant Juliet Pinot Grigio Mornington Peninsula, VIC 59
2009 Mountadam Pinot Gris Eden Valley, NZ 69
LIGHT & AROMATIC WHITES
2008 Brookman Chenin Blanc McLaren Vale, SA 45
2009 Massena The Surly Muse Viognier Barossa Valley, SA 57
CHARDONNAY
2008 Mount Adam Unoaked Barossa Valley, SA 53
2008 Scarborough Blue Label Hunter Valley, NSW 55
2008 Te Mata Woodthorpe Hawke’s Bay, ,NZ 69
2007 Shelmerdine Yarra Valley, VIC 79
2008 Shaw + Smith M3 Adelaide Hills, SA 99
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000

RED WINE
PINOT NOIR
2008 Six Foot Six Geelong, VIC 39
2008 Devils Corner West Tamar, TAS 49
2008 Merricks Creek Mornington Peninsula, VIC 65
2007 Kooyong Mornington Peninsula, VIC 89
2008 Neudorf Tom’s Block Nelson, NZ 92
GRENACHE & BLENDS
2005 Rockford Moppa Springs GSM Barossa Valley, SA 79
2006 Torbreck The Steading GSM Barossa Valley, SA 95
MERLOT
2006 Schild Estate Merlot Barossa Valley, SA 49
2007 Wild Rock Gravel Pit Red (merlot dominant) Hawke’s Bay, NZ 59
2006 Katnook Estate Merlot Coonawarra, SA 115
CABERNET
2007 Kilikanoon Killermans Run Cabernet Sauvignon Clare Valley, SA 55
2006 Hollick Cabernet/Merlot Coonawarra, SA 68
2007 Vasse Felix Cabernet/Merlot Margaret River, WA 75
2008 Rusden Ripper Creek Cabernet/Shiraz Barossa Valley, SA 78
2007 Leconfield Cabernet Sauvignon Coonawarra, SA 81
2005 Peter Lehmann The Mentor Barossa Valley, SA 109
2007 Sandalford Reserve Margaret River, WA 110
SHIRAZ
2007 Longview Red Bucket Shiraz/Cabernet Macclesfield, SA 45
2008 Wildfire Shiraz Pyrenees, VIC 55
exclusive to wildfire – rich, dark & supple, Excellent Value!
2008 Hayshed Hill Shiraz/Tempranillo Margaret River, WA 57
2006 Hollick Shiraz Coonawarra, SA 61
2007 Brokenwood Shiraz Regional Blend, SA 66
2007 Mr Riggs Shiraz/Viognier McLaren Vale, SA 69
2008 Langmeil Valley Floor Barossa Valley, SA 78
2005 Carlei Green Vineyards Heathcote, VIC 80
2007 Grant Burge Filsell Barossa Valley, SA 88
2007 Torbreck The Struie Barossa Valley, SA 129
DESSERT WINES
375ml
2008 Michele Chiarlo Nivole Moscato d’Asti Piedmont, ITALY 55
2007 Cookoothama Botrytis Semillon Darlington, NSW 55
2004 Cloudy Bay Late Harvest Riessling Marlborough, NZ 89
DESSERT WINES
750ml
2006 De Bortoli Noble One Botrytis Semillon Riverina, NSW 145
NV Moet & Chandon Nectar Imperial Epernay, FRA 140
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

WILDFIRE PRIVATE DINING ROOM TERMS & CONDITIONS
Wildfire Private Dining Room
The Private Dining Room is available for lunchtime events from 12pm until 4:30pm and for dinner events from 6pm until 12am.
A charge of $250 per hour or part there of will apply should your event extend past midnight.
Wildfire Private Dining Room Hire / All Inclusive Spend
A room hire fee will not apply if the all inclusive spend for food and beverage requirements are met.
An all inclusive spend of $1500 will apply for all lunch time events.
An all inclusive spend of $3000 will apply from Sunday to Thursday evenings.
An all inclusive spend of $4000 will apply on Friday and Saturday evenings.
Please note for the months of October, November and December, public holidays and any other special event period an all inclusive spend of $2500 for lunch
and $4000 for dinner will apply.
A terrace fee of $200 will be applicable for all pre dinner drinks and/or canapé service.
Booking and Confirmation
Wildfire’s terms and conditions must be completed, signed and returned to us with a $1000 deposit to ensure your booking is confirmed. Final payment must
be at the conclusion of the event. Wildfire accepts all major credit cards. Please note that Wildfire does not accept cheques.
Final guest numbers are to be confirmed 48 hours prior to the event. This number can be decreased or increased, however the numbers confirmed 48 hours
prior to the event is the minimum number that will be charged. Any increase to the minimum number must be within our accepted capacity and will be
charged at the quoted and agreed price per person.
Service/Surcharge
An 8% gratuity fee will also apply in addition to the total food and beverage spent. This is not included in the agreed inclusive spend and is an additional
charge. Please note that a 10% surcharge will apply to all events held on Sundays and public holidays. All prices quoted are inclusive of GST.
Hiring of Equipment/Extra Requirements
Wildfire is able to organise any decorations, floral arrangements, entertainment and AV equipment upon on your request. These additional costs will be
added to your final bill. Equipment organised by the client must be collected at the end the event as we do not have the facility for storage. Wildfire takes no
responsibility for any lost or damaged equipment.
Noise Level
Regulations are in place with regards to noise levels, music and entertainment. We reserve the right to lower noise levels should it result in the disturbance of
other restaurant guests.
Cancellation
Any cancellations must be made in writing.
For cancellations received 48 hours prior to the event the client is required to pay the agreed inclusive spend.
For cancellations received less than 14 days prior to the event the deposit is non refundable.
For cancellations received 14 days or more prior to the event, 50% of the deposit will be refunded.
For cancellations received 6 weeks or more prior to the event the full deposit will be refunded.
Conduct of Event
The client shall conduct the event in an orderly manner compliant with the rules of the restaurant and in accordance with all applicable laws. BYO is not
permitted as the restaurant is fully licensed. Smoking is also not permitted in the restaurant, private dining room or bar areas. The client is liable for
the actions of their invitee’s and any damages or losses incurred to the restaurant during the event. Any costs will be invoiced directly to the client.
Restaurant’s Right
The restaurant does not assume responsibility or liability for any loss or damage to any property belonging to the client, client’s guests or invitees or for any
injury sustained to the client or any guest during their time at Wildfire. Should you wish to change or alter any part of the restaurants fixed decorations the
client will incur the cost. The restaurant reserves the right to exclude or remove any undesirable persons from the event or the restaurant premises without
liability.
The restaurant also reserves the right to cancel the booking if:
The restaurant or any part of it is closed due to circumstances beyond the restaurant’s control.
The client becomes insolvent, bankrupt or enters into liquation or receivership.
The restaurant or any part of it is closed due to refurbishments.
The event may prejudice the reputation of the restaurant.
The deposit has not been paid by the due date.
Responsible Service of Alcohol
Wildfire Restaurant management and employees will at all times be bound to state licensing laws and the responsible service of alcohol act.
Please note that this proposal is valid for 30 days only and prices may be subject to change.
Wildfire Sydney Pty Ltd Overseas Passenger Terminal Circular Quay West The Rocks Sydney NSW 2000
t +61 2 82731222 f +61 2 8273 1223 e info@wildfiresydney.com w www.wildfiresydney.com

PRIVATE DINING ROOM BOOKING CONFIRMATION FORM
To secure your reservation, please complete the booking form and either scan / email to events@wildfiresydney.com
or fax to 02 8273 1223. Please send this page only.
Name: ___________________________________________________________________________________
Company: ________________________________________________________________________________
I confirm that I have read and agree to the Wildfire Private Dining Room Terms & Conditions and declare that all information
Address:
Email:
Phone:
Fax:
Day & Date of event:
Final Guest Numbers*:
Guest Arrival Time:
* Final guest numbers to be confirmed 48 hours prior to event
Sit down time:
Confirmed Menu Style:
2 course (Lunch only) $80 Wood Fired Churrasco $95 Degustation Menu
3 course $105 Premium Wood Fired Churrasco $120 Canapé
Menu option one only
Entrée Selection*:
Main Course Selection*:
1______________________ 2______________________ 3______________________
1______________________ 2______________________ 3______________________
Dessert Selection*: Assiette OR Individual
Beverage selections: Please select one White Wine and one Red Wine
White Wine: ________________________________ Red Wine: ___________________________________
Other event requirements:
Agreed minimum spend:
Agreed date for final payment – To be settled at conclusion of event:
Deposit Details:
Card Type: Visa MasterCard Amex
Card Holders Name:
Card Number:
______________________________________________
______________________________________________ Expiry Date: ______________________
Please debit my card for the DEPOSIT amount of $1,000
Card Holders Signature: __________________________________________
Date: _________________