Menu from The Wolf Wine Bar
Menu highlights
Includes dishes that are:
Vegetarian
Breakfast
Acai Berry Bowl
Mixed Berries, Granola, Coconut, Chia Seeds & Fruit
Indulgent Eggs
Poached Eggs with Hollandaise & Spinach on Brioche with a choice of Bacon, Smoked Salmon or Shaved Leg Ham
The Graze
Haloumi with Honey & Lemon, Mushrooms with Goats Cheese, Smashed Avocado, Prosciutto, Cherry Tomatoes and Toasted Ciabatta
Braised Lamb
With Burnt Eggplant, Feta, Mint, Oven-Dried Tomatoes
Bangalow Pork Belly
With Hervey Bay Scallops, Roast Carrot Puree
‘Sicilain Style’ Skirt Steak
With Grilled Asparagus, Salsa Verde
À la carte
Chicken Burger
With Pickled ‘slaw, Tomatillo, Chipotle, Sumac, Fries
Beef, Bacon & Cheese Burger
With Tomato Jam, Mustard Mayo, Pickles, Fries
Set Menu
Vegetarian Set
Macaroni and Cheese Croquettes, Napoli Sauce, Grilled Haloumi with Honey and Lemon, Crisp Broccoli, Shaved Parmesan, Lemon and Chilli, Beetroot Salad, Honeyed Ricotta and Pistachio, Baby Carrot Salad, Whipped Feta, Toasted Walnuts, Garden Pea Salad, Cauliflower Puree, Crisp Cauliflower, Almonds, Lemon
Antipasto Board with Artichokes (Smaller)
Antipasto Board with Artichokes, Buffalo Mozzarella, Prosciutto, Olives, Dried Tomatoes, Feta, White Anchovies, Hummus, Pickles, Crisp Bread , Macaroni and Cheese Croquettes, Napoli Sauce, Grilled Haloumi with Honey and Lemon, Crisp Zucchini Flowers filled with Prawn Mousse, Bangalow Pork Belly, Hervey Bay Scallops, Roast Carrot Puree, Fat Cut Fries, Rosemary, Aioli, Garden Pea Salad, Cauliflower Puree, Crisp Cauliflower, Almonds, Lemon
Antipasto Board with Artichokes
Buffalo Mozzarella, Prosciutto, Olives, Dried Tomatoes, Feta, White Anchovies, Hummus, Pickles, Crisp Bread, Yellow Fin Tuna Ceviche, Avocado, Tomatillo, Arancini Balls filled with Bolognese, Peas, Mozzarella and Napoli Sauce Baked New Season Figs, Italian Blue, Prosciutto and Honey, Braised Lamb, Burnt Eggplant, Feta, Mint and Oven-Dried Tomatoes, Sicilian Style Hanger Steak, Grilled Asparagus, Salsa Verde, Garden Pea Salad, Cauliflower Puree, Crisp Cauliflower, Almonds, Lemon, Baby Carrots, Whipped Feta, Toasted Walnuts
More about the restaurant: The Wolf Wine Bar
If you’ve ever had the pleasure of dining and drinking at Sydney’s Barrafina Tapas Bar or Contrabando, you know you’re in for a treat if you get yourself a table at The Wolf, a bright and breezy wine bar in the CBD where old and new world wines selected by sommelier Gloria Grecco rub shoulders with chef Peter Varvaressos’ inspired European cuisine. In sway to the seasons, The Wolf’s wine selection rotates through various global varietals, rewarding repeat custom with novel vintages that pair perfectly with the wine bar’s refined, pared back lunch, dinner and fixed-price group dining menus. And The Wolf’s Bligh Street address puts on a mouthwatering breakfast spread too!
Frequently asked questions
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While The Wolf is a sought-after spot for casual wine bar drinks and dining come liquid lunchtime or long and lazy evenings, those local to its Bligh Street premises in Sydney’s CBD have come to treat it as a superb spot for breakfast, with chef Peter Varvaressos’ penchant for vibrant, stripped-back European cuisine translating perfectly into dishes that seem divinely designed to satisfy Aussie early birds’ appetites. Grab a breakfast salad, indulgent eggs, simple smashed avo on toast blended with lime and coriander, goats cheese and harissa and more, or go for dough with treats on toast like the old school fried eggs, bacon and barbecue sauce or fancy with fried eggs, bacon, tomato and chilli jam with French cheese and greens.
For lunch and dinner, The Wolf puts on a powerhouse display of reinvented modern European cuisine. It’s also time for this Sydney CBD restaurant and wine bar to unlock the cellar and spirits selection, making room for aperitifs, craft and imported beer, Grecco’s sensitive selection of bubbles and old and new world wines. It’s not uncommon to find groups kicking back here to share a bottle over smaller dishes like Yamba prawn mousse-stuffed zucchini flowers, but it’s more substantial dishes like the yellowfin tuna ceviche with avocado and tomatillo, Sicilian-style skirt steak with grilled asparagus and salsa verde, and the Bangalow pork belly with Hervey Bay scallops and roast carrot puree that have made a lasting impression on Sydney’s casual fine dining scene.