Australian Fashion Week

Keith McPhee presents
THE WILDFIRE COLLECTION

seared tuna, foie gras mousse, iberico ham, truffle salt
caviar, egg yolk, crisp wonton, mascarpone, tarragon crisps
smoked ocean trout, toasted brioche, watercress, goat cheese brûlée
vanilla studded scallop, asparagus salad, pancetta, scallop roe vinaigrette

$38 per person
served with a flute of Moet & Chandon champagne


PH. 02 8273 1222
info@wildfiresydney.com