Coffin Bay SA

Smoky Bay SA

St. Helens TAS

Freycinet TAS

Pipe Clay Bay TAS

Pt. Stephens NSW

McLeay River NSW

Pambula Lake NSW

Clyde River NSW

Wallis Lake NSW

Albany WA

Bruny Island TAS

Balmain Bugs

QLD

King Prawns

QLD; *Minimum order150g

Yabbies

SA

Lobster

TAS

Mud Crab

QLD

Sydney rock oysters

Blue swimmer crab

Alaskan king crab

Balmain bugs

King prawns

Yabbies

Potted crab

Tuna Tartare

Beetroot

Baby beets, jannei goats curd, walnut crumble, breakfast radish

Scampi tartare

Cherry consommé, cherry and pistachio salad

Yellow fin tuna

Dwarf peas, tomato hearts and shaved mojama

Spanner crab risotto

Sweet corn, green onion, coriander shoots, chilli

Mussel & squid hand rolled pasta

Chorizo, razor clam, cherry tomato and basil

Steak tartare

Our own version of traditional steak tartare, radish, duck fat potatoes

Rabbit & asparagus ‘pressé'

Macklay Valley rabbit, asparagus barigoule, foie gras and sherry

Beef short ribs

Charred spring onion, pickled onion puree, spiced onion rings

San danielle prosciutto (Italy)

Jamón iberico de bellota fermin gran reserva (Spain) 50g

Jamon sererano fermin (Spain)

Air dried wagyu bressaola (Australia)

Charcuterie tasting plate (to share)

A selection of our cured meats, and daily changing Terrine’s, Rillettes’ and Parfait’s

Line caught snapper

Smoked ham hock, vongole clams and congo potatoes

Cone bay barramundi

Baby spring vegetables and basil infused broth

Blue eye

Roast cauliflower, sumac spiced quinoa and pomegranate salad

Tasmanian salmon

Olive oil poached, marinated fennel, dried black olive and lemon puree

Whole market fresh fish

Grilled over charcoal with extra virgin olive oil, lemon and condiment selection

Baby chicken

Semolina gnocchi, leek fondue, broad beans and Swiss brown mushrooms

Berkshire pork loin

Green olive salsa, mustard greens and puffed skin

Lamb rack, milly hill

Charred eggplant, Manchego crumble, zucchini and sweet garlic

Wagyu t-bone, oakleigh ranch, qld

900g, grain fed 350 days, MB 7+, aged 30 days

Whole peking duck

Wood oven roasted and deboned, served with steamed greens and Madeira Jus; Please allow 30 minutes to prepare

Whole shoulder of milly hill lamb, nsw

Baby heirloom carrots, roasting juices

Sirloin, grasslands, riverina, nsw

300g, pasture fed MB 2+, aged 30 days

Bone-in rib-eye, gympie, qld

350g, pasture fed, aged 30 days

Eye fillet, sondella, clermont qld

250g, grain fed 70 days, aged 28 days

Rib-eye, black angus, nsw

350g, MB 2+, 150 day grain fed, aged 30 days

Black angus t-bone, nsw

650g, grain fed 150 days, dry aged 30 days

Sirloin, wakanui blue, canterbury nz

300g, grain fed 70 days, aged 28 days

Wildfire signature black angus, bone-in fillet, nsw

450g, MB 2+, grain fed 150 days, aged 30 days

Top sirloin, oakleigh ranch qld

300g, MB 9+, grain fed 600 days, aged 30 days

Inside skirt, oakleigh ranch qld

300g, MB 9+, grain fed 600 days, aged 30 days

Rib-eye, first light, hawkes bay nz

300g, MB 4, Pasture Fed, aged 28 days

A selection of tapas and condiments has been created to complement the variety of fire-roasted meats, poultry, homemade sausages and seafood served from our custom made BBQ.

The Churrasco items are spit roasted over seasoned iron bark to create an intense heat that imparts unique wood roasted perfumes.

We add dry rub seasonings, fine herbs, brines, spice marinades and glazes to enhance flavour and tenderness

Light rye sour dough with extra virgin olive oil and butter

Flatbread with roasted vine ripened tomato and goat’s curd

Iceberg hearts, soft boiled egg, pickled anchovies, cornichons and aioli

Salad of mixed cabbage, carrot and fennel, buttermilk dressing

Grape tomatoes, smoked paprika aioli, fresh goats curd and basil

Mixed lettuce leaves dressed with chardonnay vinaigrette

Lyonnaise potatoes, sliced Desiree’s, caramelised onion and lemon thyme

Hand cut chips, tossed in duck fat, orange, thyme and star anise salt

Steamed Kipfler potatoes, fresh herbs, lemon, capers and olive oil

Green beans, smoked almonds, anchovy, chilli and garlic

Roasted baby carrots, Pedro Ximinez sherry, fennel seeds, yoghurt and mint

Braised baby gem lettuce, sugar snaps and fresh mint

Sicilian style caponata with pine nuts and olives

Baby pasture fed lamb, mirrool creek, nsw

Lemon meringue

Lemon and white chocolate sandwich, lemon curd ice cream, mini meringues

Mandarin parfait

Chocolate and almond crunch, milk chocolate ice cream, mandarin syrup

Strawberries and cream

Tahitian vanilla cream, textures of strawberry

Valrhona macaé chocolate mousse

Soft passion fruit centre and sorbet, fresh and dried blueberries

Souffle

Spiced pineapple, gingerbread ice cream

Banoffe pie

Banana mousse, salted caramel, dark chocolate sable

Affogato

Vanilla bean ice cream, sprinkled ground coffee beans, finished with aged ron zacapa rum

Crème brulee

Stewed rhubarb, ginger stem and pain d’epice

Bombé alaska

Coconut sponge, mango ice cream, coconut sorbet, Italian meringue, flambéed tableside

Chef’s daily selection of three petit fours

Brillat-savarin normandie, france

Very mild creamy and slightly sour soft cheese with a white mould

Healey’s pyengana cloth bound cheddar pyengana, tasmania

Grassy, sweet, nutty overtones with nuances of the lush pastures around the George River

Jannei bent back chevre lidsdale, blue mountains, nsw

Delicate creamy consistency, slightly acidic with a “sweet and sour” centre

Old telegraph road fire engine red jindivick, victoria

Characteristics of caramel and cauliflower, soft texture and truly flavour driven

Cropwell bishop stilton nottinghamshire, U.K.

Moist and creamy with a little sharpness that mellows into a buttery background