PROFILED BY DE GROOTS MEDIA
As the dinner service gets underway Wildfire is quickly consumed by action, and like its namesake the action quickly envelops the space, from the bustling yet coordinated fluster of the waiters to the buzzing chatter of (literally) hundreds of customers. The key to a restaurant this size is a somewhat unromantic notion of consistency. With all 300 diners anticipating dishes from the same menu, and many inner-city dwellers returning time and time again, the 40-odd kitchen staff must strive for sameness, to ensure happiness.
This is a skill that should be held in the highest regard, and the volume allows for a depth of menu and cooking style that you would rarely find in one location. The Wildfire sea bar offers the indulgences of the ocean, including six different varieties of rock oyster and five different pacific oysters. There are sensational seafood platters and, from the aquarium, fish, crustaceans and shellfish. The expansive menu is split into “first flavours”, “second flavours” and “main plates”, offering a variety of contemporary flavours. If it is meat that your heart desires the wood-fired churrasco fired with seasoned ironbark and yellow box wood imparts a unique and exceptional flavour to the meats, poultry, seafood and vegetables cooked above its radiant heat. A wildfire indeed.
July 2006
LOCATION
On the waterfront in the Overseas Terminal, The Rocks.
DETAILS
Wildfire is a visual feast, bringing the theatre of the kitchen to the table. Wildfire appeals to all culinary enthusiasts by delivering a collection of dishes inspired by the elemental cooking techniques of “fire and ice”. The ‘fire dishes’ hail from the deep heat of Sydney’s most comprehensive bank of wood fired ovens, rotisseries and the Brazilian-inspired churrasco grill.
FOOD & BEVERAGE
The passion of the grill ignites at Wildfire. Latin and Mediterranean-based dishes, infused with an aromatic, wood-scented spice that explodes throughout the dining room, are the perfect sensation for the intrepid Australian palate. Dishes are characterised by robustness, integrity and ‘zing.’ Try juicy Wood fired lobster dressed with lime juice and balsamic vinegar and tiger prawns with smoky chipotle butter, crisp-fried arrancini balls with crabmeat in saffron and mascarpone, wood roasted quails wrapped in proscuitto with white bean puree, Mudgee grass-fed lamb cutlets or Wildfire’s certified black, Angus marbled sirloin, dry-aged on the premises. For a true palate sensation, match any of these with an Australian varietal, a rare Spanish or Italian wine from our 500 strong, award-winning wine list.
PRIVATE DINING
Private dining has adult allure. Overlooking the 'Dining Theatre' through sheer metallic drapes, is a stunning floor to ceiling glass space unveiling the spectacular backdrop of Sydney Harbour and the Opera House. The luxurious dining room has upholstered walls, a cobalt blue ceiling dusted with 23 carat gold leaf and enclosed in organza curtains of metallic blue. The 'Private Dining Room' is a popular choice for lunches of intimacy or prestige, celebratory and degustation dinners or a cocktail party with serious chic. Sit down capacity is 50, cocktails 65.
For any event enquiries please contact Stefanie Baehn in our Events department on 8273 1231.
EMBER BAR
Feeding onto Wildfire is our sultry and seductive cocktail bar Ember. A funky patchwork of stone mosaics and richly coloured upholstery panels beneath transparent Murano glass pendents, Ember is a low-lit intimate space for a cocktail or two. Sip on Sydney's most up to date premium spirit cocktail list where instant Latin classics such as the caipirinha and caprioska feature alongside the pushka, Ember's signature cocktail made with Mediterranean honey vodka, ginger liqueur and lemon juice, top shelf margarita made with ceurvo gold and made with the rare Zubrowka Bison Polish vodka.Wine and champagne by the glass also appear from the massive award winning wine list and Ember regulars can enjoy authentic tapas from the Sea Bar. At Ember,they take our bar music very seriously with an ambient mix of the very best and latest in the tradition of Barrio Latino and Buddha Bar in Paris. Ember's linea bar is rich in texture and fiery colour. The bar walls are a mix of polished red and chocolate coloured venetail plaster, dark wood and red metal featuring an installation of open flames. Thomas Bucich designed furniture upholstered in red and orange neoprene (wetsuit fabric) provides a dramatic interior foil to the splendid natural backdrop of the Opera House and Sydney Harbour.
Tip:
Arrive in style with
Water Taxis
Yellow Water Taxis
H2O Water Taxis
