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Wildfire
Wildfire
Overseas Passenger Terminal
Ground floor
Circular Qy
Sydney NSW 2000
Phone: (02) 82731222
An impressive location and decor, numerous attentive floor staff and a delectable, wide-ranging menu make Wildfire one of Sydney's hippest dining experiences.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cost Entree : $19
- Cost Main : $33
- Cost Dessert : $15
- Cost Entree Min : $21.00
- Cost Entree Max : $29.00
- Cost Main Min : $39.00
- Cost Main Max : $49.00
- Cost Dessert Min : $18.00
- Cost Dessert Max : $34.00
- Seats : 300
- Bookings Accept
- Bookings Advisable
- Bookings Group
- Function Room Seats 1 : 40
- Alcohol Wine By Glass
- Alcohol Bar
- Alcohol No Meal
- Menu Vegetarian Count : 5
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Menu Child
- Parking
- Wheelchair Access
- Wheelchair Toilets
- Outside Area
- Waterviews
- Function Rooms
- Alcohol Licensed
- Smoking Permitted
- Date Modified : 2013-05-02 01:01:54
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy
Hot Tips
Indonesian meals
There's an art to eating an Indonesian meal. It all starts with rice and then you add small amounts of curries and other dishes like sambals and pickles to add an extra bit of heat or a burst of sour crunch. Its fun to eat with your hands - use your right hand or a spoon and fork. If you've been invited to an Indonesian home, come hungry - Indonesians are incredibly generous.
Glossary
Molasses
A thick, dark, heavy syrup that is a by-product of sugar refining. Molasses has a slightly tart flavour that is favoured into the making of rich fruit cakes, gingerbread and treacle toffee.
