Wildfire in Auckland Menu

 A LA CARTE MENU

• GRUYÈRE CHEESE ROLLS 9
  • (Pao de Queijo) goat’s curd, served warm
• BREADS & SPREADS 7
  • cannellini bean puree, tomato tapenade
• GARLIC BREAD 6
  • charcoal grilled baguette, extra virgin olive oil, sea salt

 RAW ~ CURED

• MARINATED GREEK OLIVES 8
  • citrus zest, fennel seeds, herbs
• PIQUILLO PEPPERS 8
  • filled with goat cheese, black olive tapenade
• ICED MAHURANGI OYSTERS 16
  • (½ Dz) shucked to order, Champagne mignonette, lemon
• THREE TASTES OF THE SEA 18
  • salmon mi-cut, citrus cured tuna, tiger prawn ceviche
• EMBUTIDOS PLATE 18
  • prosciutto di San Daniele, Veneto salami, coppa Piacentini, pickles

 SMALL PLATES

• TODAY'S WINTER SOUP 14
  • chef's daily varying soup, crusty bread, butter
• SLOW BRAISED OX CHEEKS 16
  • polenta farina ta, parsley salad
• BEETROOT TARTARE 14
  • goat’s curd, polenta croutons, soft herbs
• PULLED CHICKEN SALAD 16
  • baby cos, fennel, walnuts, buttermilk dressing
• FRITTO MISTO 18
  • crisp fried calamari, salt-pepper prawns, vegetable tempura
• SPINACH-RICOTTA CONCHIGLIONI 18
  • tomato sugo, basil, Parmigiano
• FETTUCCINE CARBONARA 16
  • guanciale, egg yolk, crushed pepper, Parmigiano

 BURGERS ~ SLIDERS

• WILDFIRE BURGER CLASSIC 20
  • 220g coarse ground beef, charcoal grilled, house pickle, tomato tapenade, onion, fries. (add Provolone cheese 2.) – (add house-cured bacon 2.)
• THREE PIG BURGER 18
  • roasted pork, pulled bacon hock, pork sausage, sauerkraut, jalapeño mayonnaise, dill pickle, fries.
• CHICKEN BURGER 19
  • pulled hen’s thighs, avocado tapenade, fennel slaw, chipotle mayonnaise, fries (add Provolone cheese 2.) – (add house-cured bacon 2.)
• ZUCCHINI FALAFEL SLIDERS 16
  • tomato tapenade, tahini yoghurt, house pickle.

 FROM THE FIRE

• LEG OF LAMB 19
  • rosemary, oregano, olive oil
• PORK SCOTCH 17
  • cranberry-wine glaze
• SIRLOIN STEAK 20
  • charcoal grilled, sauce Bordelaise
• ANGUS BEEF RUMP 17
  • butcher salt, sage, Dijon mustard
• WILDFIRE PORK SAUSAGES 16
  • coarse ground, hint of nutmeg
• HEN THIGHS 17
  • spit-roasted on the bone, citrus glaze
• GREEN-LIP MUSSELS 16
  • ½ kg iron skillet grilled, salsa rosa
• SALMON BELLY 20
  • charcoal grilled, hoisin-lime glaze

 ACCOMPANIMENTS

• SAUTEED WINTER GREENS 9
  • garlic-chili oil, toasted almonds
• MIXED LEAF SALAD 8
  • palm sugar vinaigrette
• SALAD 'DEL GIORNO' 9
  • chef's daily varying salad
• CONFIT MUSHROOMS 9
  • garlic, pepper, herbs
• ROASTED AGRIA POTATOES 6
  • lemon, garlic, herbs
• STEAKHOUSE FRIES 8
  • sea salt, lemon aioli, house-made ketchup
• LARDO FRIED POTATOES 9
  • scallions, jalapenos, parmigiana
• POLENTA FRIES 9
  • truffle oil, cheese

 DESSERTS

• SEASONAL FRESH FRUIT 14
• HAZELNUT-CHOCOLATE BOMBE 14
• FLAMÉD PINEAPPLE & COCONUT MOUSSE 14
• GATEAU AU CHOCOLAT 14
• CITRUS CHEESECAKE 14
• CRÈME BRULEE 14
• TIRAMISU 14

22/Quay Street, Auckland, Auckland, Auckland, 1010, New Zealand

Auckland Restaurants

• Auckland Gluten Free Menus
• Auckland Barbeque Menus
• Auckland South American Menus
• Auckland New Zealand Menus
• Auckland Brazilian Menus
• Auckland Bar Food Menus

Auckland Region Restaurants

• Auckland Region Gluten Free Menus
• Auckland Region Barbeque Menus
• Auckland Region South American Menus
• Auckland Region New Zealand Menus
• Auckland Region Brazilian Menus
• Auckland Region Bar Food Menus