Eating Out - Meat
Reporter: Jason Hodges
The way to a man’s heart is with meat, meat and more MEAT! Here’s two of our favourite restaurants where meat is heavily featured on the menu.
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Sydney Weekender Eating In Eating Out Restaurant Guide and Cookbook
It’s beginning to feel a lot like Christmas and if you haven’t done your shopping yet, we’ve made it easy for you. Everyone will love the new Sydney Weekender Eating In Eating Out Restaurant Guide and Cookbook.
It’s just hit the shelves so grab one from your newsagent for just $19.95.
Or let your fingers to the walking and order your copy now on 1800 20 50 47 or www.swmag.com.au |
Fiesta on Oxford
¡Arriba! ¡Arriba! ¡Ándale! ¡Ándale!"
Grab your amigos, don your sombreros & ponchos and make like Speedy Gonzales "the fastest mouse in all Mexico" to the top of Oxford Street in Bondi Junction. You’d be ‘loco’ to miss out on this party!
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Fiesta on Oxford is a hot! hot! hot! modern Mexican café that has been serving Sydney for more than 23 years. Mannan & Jan in the kitchen are dishing up all the traditional Mexican classics. Drop in to this cantina for tacos, burritos, enchiladas and sizzling fajitas that will have you shouting “ole! ole! ole!”
This is the cutest little Mexican cantina this side of Mexico. It’s completely decked out with the Mexican theme and owners Jan & Vicky have really gone to town with the piñatas that line the roof.
Out the back, past “El Dunny”, there is a cocktail lounge for sipping margaritas which are kept frozen in a slushie machine or shaken to order. There’s also a private room available for functions.
With all the food, the cervezas (Mexican beer) and the magaritas, it’s a real fiesta! At the end you’ll be wanting a siesta!
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Some of the dishes you may find on the menu:
Entree
- Combo Plate – with taquitos, chimichangas and enchiladas
- Prawns & Fish Vera Cruz
- Lamb Cutlets In Achiote – the annatto seed is crushed to make a paste. It makes the meat look a bit like tandoor-style. Tastes completely different. Comes with a mint yoghurt sauce.
- American Ribs in a chipotle sauce (a smoked jalapeño sauce)
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More Information
Fiesta On Oxford
306 Oxford St, Bondi Junction Telephone: (02) 9389 3665
Dinner is on every night and lunch on Fridays. Mains start from $16. |
Prices correct as at 15/12/07
Wildfire
When you’re eating out in Sydney it doesn’t get much better than views over the water of the Opera House, Harbour Bridge and Circular Quay. The Overseas Passenger Terminal has it all. It’s a real hot spot for great restaurants and that’s where you’ll find the flames blazing at Wildfire.
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There’s fine dining and then there’s fiery dining. Wildfire is a sizzling restaurant for that special occasion. It’s fabulously over the top with an amazing fit out that looks like the owners said - don’t worry about what it will cost, just make it look gob-smacking. We’re talking a huge barn-like space, fitted out with massive custom-built chandeliers, enormous floor to ceiling shelves housing an award-winning wine collection, a completely open kitchen, two massive dining levels and a view straight across to the Opera House.
As the name suggests, the concept of the restaurant is built around fire and ice. ‘Fire’ being the Brazilian inspired Churrasco grill, and ‘ice’ being the seafood bar with delicacies displayed on ice in a glass fronted bar. A wood-fired oven delivers amazing pizzas and you can also order Mediterranean inspired a la carte dishes. You would have to classify the cuisine as ‘International’ with influences from so many different cuisines and the best of Australia’s beef, lamb and seafood.
Wildfire’s churrasco is cooked on a wood-fired rotisserie using extremely high heat designed to caramelise flavours and seal in juices to create supreme texture and flavour. You can try a variety of fire-roasted meats, poultry, homemade sausage and seafood. The churrasco is delivered to the tables on a long skewer and carved by the waiters for each diner. It’s available to complete tables only but there is no minimum or maximum number of people.
Owners Tonci Farac and Mark Miller have over 50 years in grilling experience amongst different cuisines. And while we’re talking figures, Wildfire has 32 chefs, speaking 6 different languages, 12 ovens, 5 cool rooms and gets through 150 fillets of steak per day, 4000 oysters per week, 60litres of olive oil per week, 600kilos of charcoal and 1.5tonnes of ironwood per week!
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But if you prefer to order something off the a la carte menu, you can. Start with a truffle butternut veloute with porcini froth & pumpkin crisps; the aged prosciutto with fresh fig, crispy kytren goat’s cheese & Spanish onion jam; or the cumin crusted tuna with a pink grapefruit fennel salad & ginger shallot vinaigrette.
Move onto mains with the pomegranate molasses glazed duck breast with medjool dates, preserved lemon and mint oil; the cinnamon scented spatchcock with pencil leeks, strawberries and green peppercorn jus; or the Shark Lake grilled lamb loin with sweet-sour eggplant, twice-baked goat’s cheese soufflé and Spanish piquillo pepper.
Wildfire desserts are, quite simply, works of art. ‘Study of Peach’ is a confit of peach, ginger cream, peach jelly and peach sorbet; ‘What a Tart’ is a cream cheese sorbet, chocolate bunyols and lemon salted popcorn; or go for the masterpiece, Wildfire Assiette – a collection of intense miniature desserts.
And a wonderful thing about Wildfire is that you’ve got endless choices. If the belt-popping churrasco isn’t what your after, nor is the a la carte menu and you’ve got a real hankering for some seafood, then head over to the Sea Bar and chill out with some cool seafood. This place might be huge but it really has got everything…and the view to top it all off!
Some of the dishes you may find on the menu:
Entree
- Tuna trio dish cold
- Hot Quail entrée.
Main
- Ocean Trout with potato scales and truffled cauliflower puree
- Pork cutlet off our grill section
- Opera platters (from the seafood station) Lobster, yabbies, blue swimmer crab, pacific oysters, yamba king prawns, balmain bugs, sping bay mussels, house smoked ocean trout, rock oysters served with three sauces – classic cocktail, Sicilian caper salsa and pineapple sherry vinegar.
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More Information
Wildfire
Ground Level, Overseas Passenger Terminal Circular Quay West, The Rocks
Telephone: (02) 8273 1222
It’s open every day and mains start from $29 |
Prices correct as at 15/12/07