Wildfire – Sydney, Australia
Awards
Winner – Best Contemporary Australian Restaurant, Informal 2006
Restaurant & Catering NSW Metropolitan Awards for Excellence
Winner – Wine List of the Year 2002, 2003, & 2004
Restaurant & Catering NSW Metropolitan Awards for Excellence
Finalist – Best New Restaurant 2002
Restaurant & Catering NSW 2002 Metropolitan Awards for Excellence
Le Chaine des Rotisseurs – Award of Excellence 2003
…………………………………………………………………………….
Welcome to Wildfire, Sydney’s hottest and most exciting dining experience.
With legendary views, a spectacular state-of-the-art kitchen and glamorous, ambient interiors, Wildfire is a complete sensory experience.
The quest for ‘Wow’
The creative force of Wildfire, New Zealand restaurateur Tonci Farac (Cin Cin Auckland) has created a restaurant with a ‘wow factor’ all of its own.
In a refreshing departure from cool Sydney minimalism, Wildfire features an exciting design that is sensual, lavish and maximalist on a New York scale. Taking full advantage of its awesome location, and boasting world famous views of Sydney Harbour and the Opera House, Wildfire instantly won “best new Sydney restaurant” by Vanity Fair Magazine July 2002 and the coveted Wine List over three consecutive years in 2002, 2003 & 2004 from the Restaurant & Catering Association NSW.
The Overseas Passenger Terminal is Sydney’s newest harbour side development and is recognised as one of the city’s premier dining destinations for both the local and international tourist markets.
Mark Miller – Director, Chef and Author
“One of my fondest childhood memories is of my grandmother’s kitchen. It was there that I first discovered my love of food and spices. I learned early that food could be colourful, exciting and alive with taste!”
Mark Miller an internationally acclaimed chef and restaurateur has not only revolutionised the way food is prepared, perceived and savoured in kitchens and restaurants around the world, but is regarded as one of the most inventive interpreters of south western cuisine.
Miller, owner of the world famous Santa Fe establishment ‘Coyote Cafe’ and author of 11 books, brings his anthropological approach to cross cultural food exploration to Sydney.
“Very few cultures have the same variety of cuisines and influences to call upon as Australia. All of these flavour experiences enable us to do non-traditional things and be inventive. Australian cuisine is a cuisine on the edge and has experienced an explosion of interest in new ingredients and innovative dishes.” says Miller.
Miller’s favoured cooking method is the Brazilian form of wood fired rotisserie Churrasco. And after recently visiting the island of Ischia in Southern Italy, Miller has visions of introducing this romantic Mediterranean style to the menu at Wildfire. Miller believes the freshness and immediacy of seafood and produce in Ischia is paralleled to the Australian cuisine.
Got Pics? Join our Sydney Harbour Flickr Group.
