LOCATION
On the waterfront at the Overseas Passenger Terminal, The Rocks.
DETAILS
Wildfire is a visual feast, bringing the theatre of the kitchen to the table. It 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.
PROFILED BY DE GROOTS MEDIA
Wildfire has impressive views of the iconic Opera House and famous harbour, with a private terrace ideal for outdoor dining on a beautiful day. Here, where a dreamily soft sea breeze floats past the restaurant’s Ember bar, we sip on signature Pushka cocktails of Mediterranean honey vodka and ginger liqueur spliced with lemon juice. Sauntering over to our table we take our seats below the endlessly high ceilings and soft golden glow of the dramatic lighting that is subtly reminiscent of fireworks.
Suited waiters glide purposely through the restaurant with artistically presented dishes, proud of the cuisine they know so well. They make friendly recommendations before the sommelier arrives to suggest drops from the wine list that in 2009 was named the best by Gourmet Traveller’s readers.
Our entrée of ocean trout pieces draped over goat’s curd ‘cannelloni’ is presented on colourful swipes of sauces and surrounded by delicate beads of salmon roe. Cucumber sorbet cleverly harmonises the elements of taste and temperature with the oceanic characters of the dish. Executive Chef, Luke Stepsys strives to incorporate unusual cuts of meats with the Churrasco grill, some having been lovingly marinated for five days. Waiters roam the restaurant with large skewers of the grilled meats pulled straight from the flame and triumphantly carved at the table. Each is meltingly tender, the spices forming a crust pungent with flavour. Delicately sweet sorbets for dessert are finished with the bright notes of freeze-dried mandarin and the last sips of the restaurant's signature Indigo Pinot Gris.
Through meticulous catering to even the finest details with specialised butchers, pastry chefs and experienced sommeliers, Wildfire exudes effortless expertise within the boast-worthy setting that makes each dining experience a wistful memory.
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 40, cocktails 70.
For event enquiries, please contact the Events team on 02 8273 1231.
EMBER BAR
Feeding onto Wildfire is the sultry and seductive cocktail bar Ember. A funky patchwork of stone mosaics and richly coloured upholstery panels beneath transparent Murano glass pendants, 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.
Tip:
Arrive in style with
Water Taxis
Taking full advantage of its beautiful Sydney location that boasts world-famous views of the Opera House and harbour, Wildfire’s ambient interior rivals its position. The restaurant delivers a sophisticated and sensory dining experience that comes from one of Sydney's largest open kitchens, lead by the very talented Executive Chef, Luke Stepsys.
Wildfire is also open for lunch on Sunday from noon - 4.00pm.