“A great restaurant overlooking the water at Circular Quay,with unsurpassable views of the majestic Harbour Bridge and the iconic Opera House, Wildfire presents a fine dining experience of culinary and service excellence".  This writer wouldn’t disagree.

Wildfire opened in 2002, just after the terminal's redevelopment for the 2000 Olympics. Built in 1960 to accommodate the surge in the international cruise ship industry, the terminal also houses the work of one of Australia's official World War II artists, 1949 Archibald Prize winning Arthur Murch.

Wildfire attempts to “make fine dining a culinary adventure,.. with attention to detail and an emphasis on Fine wines.”. Their contemporary Australian menu honours both Australia’s fine produce and “those great chefs who’ve gone before”, by fusing traditional cooking methods with modern influences and tastes.

So say their publicity blurbs.

Interestingly ,Wildfire uses custom-made grills and ironbark wood fire ovens that provide an authenticity to their cuisine that at once comforts and delights. 

Wildfire sources the finest ingredients from local purveyors of impeccable Australian produce.  Seafood is fresh daily, using environmentally and sustainably sound catching methods and they serve only dry aged Australian certified Black Angus and Wagyu beef.

 I had the pleasure of lunching with a member of one of the great Rioja winemaking families,so needless to say we didn’t go short of fine wine. (See review of Conde Valdemar wines).

We started with some great Seafood entrees including their special Salt and Pepper Prawns and Balmain Bugs,called the Wildfire Signature ‘Salt and Pepper Fried Crustaceans (You can choose by the 100gms from Balmain Bugs, King Prawns, Yabbies and Lobster) How good is that! Apparently they are coated in Sichuan seasoned flour and wok fried fresh to order with black beans, garlic, chilli, coriander and lime. Absolutely delicious and a perfect entrée which was accompanied by a crisply chilled Viura wine from Conde Valdemar, Rioja. It went superbly well with the salt and pepper seafood on offer…my only complaint being that my hosts could have re-ordered a second serve!

But this doubtless left room for the next course. We then shared a delicious Charcuterie tasting Plate ( comprising San Danielle prosciutto, Wagyu bresaola, Dalmatian Prosciutto and Jamon Serrano with fennel seed grissini, mustard fruits and pickles.

Now whilst in Australia, I noticed that even Woolworths now sells Jamon, so this is further confirmation of the new Australian penchant for things Spanish!

This was fine and the specially baked bread (pictured) was truly excellent!

As for main course “The Wildfire Signature Churrasco”, the waitpersons bring over different roasts from time to time, you can have as much as you want, they have roast pork neck, lamb, chicken, rump steaks, squids, gourmet sausages etc. all in all it was quite impressive and the meat did not stop coming, all delicious tender and excellently flavoured. Very tasty indeed!

A very impressive wine menu – although perhaps a little pricey, (but not if your operating on a corporate card or expenses as many of the diners seem to be.) The truly eclectic wine list even features some excellent mature Red Riojas, wines not least from the famous Bodega Conde Valdemar from Spain’s Rioja region. (see Conde Valdemar article in Connoisseur Web), as well as a comprehensive list of French, Italian and other new world wines. There's even some Argentinian Malbec, as one might reasonably expect in a place serving Churrasco.

Also a great list of Australian wines with many good vintages. And other options from all over the world.

We were so full we didn't have room for dessert!

It seems to me that whilst the dining experience is on the expensive side, the atmosphere and view obviously count towards the cost so one cannot complain too much. “You need to factor the total experience in and remember you are not only coming here for the food!”

The staff were friendly, helpful and knowledgeable about the foods and as far as the Wine List was concerned, the sommeliers really knew their stuff! In short, thoroughly professional!

Even though it was a busy lunch time, they would stop and chat and check everything was OK.

"For such a busy restaurant it is amazing that the staff seem to have all the time in the world and never seem rushed”.

In making an overall assessment and evaluating it in terms of value for money etc. it must be noted that one issue that is raised in other critiques and blogs about this restaurant is that with the restaurant being adjacent to the passenger terminal:

“It is a bit overpowering when a cruise liner is 'parked' right outside the restaurant,” blocking the superb view of the Opera House.

It was interesting to see this remark by an internet blogger. Well observed I thought, but fortunately we did not encounter this problem on the day, though I can imagine during the busy summer cruise season it could become a problem! Doubtless, I shall return, irrespective of the above.

Wildfire Sydney Ground Level,
Overseas Passenger Terminal
, Circular Quay West, Sydney NSW 2000

Phone: +61 2 8273 1222

Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Article Written by Axel Ritenis

Editor / Director of Connoisseur Magazine