THE WOLF WINE BAR is one of the busiest venues I have attended. A full all day Monday to Friday venue that opens from 7am and closes at 10pm this bustling bar, cafe, diner, restaurant does it all and does it well. Located close to Wynyard and the finance district of the CBD this amazing little hive of ingesting is one that caters to city workers every meal of the day and shuts on the weekend. They offer a package dinner for either $45 or $55 a head and it is this dinner I was invited to indulge in.
THE WOLF WINE BAR VENUE:
Besides a few outdoor bench tables what you see above is what you get. A long bar on the right with wine shelving at the back on the right and the rest all seating. It is packed and for me a little frantic. I was a single child who has now lived by himself for over a decade, large crowds scare me and while the place was elbow to elbow it is managed so well by the staff that I was always comfortable. My hearing isn’t 100% and I was worried I wouldn’t be able to communicate with my dining guest, Joseph aka @randomdindins, but unlike busy pubs this was completely tame and I could not only communicate but the people at a table less than a foot from us had no issue with us taking photos and using limited lighting.
Essentially the place is marketed as a wine bar but it’s a definite allrounder. Serving breakfast, lunch and dinner, coffees, cocktails and a full bar I wouldn’t categorise the place solely with wine.
THE WOLF WINE BAR operates an international and local wine list, local craft beers and international “hip” beers. They also have a very talented mixologist behind the bar so cocktails are covered. If I worked in the area I would be on a first name basis with all the staff at this place. Their by-the-glass to full bottle ratio is impressive and I happily downed two glasses of a Barossa 2015 Running with Bulls Tempranillo.
They have four of them. Breakfast, Lunch/Dinner, Canapés/ Catering and Drinks. The breakfast menu covers everything from a bacon and egg roll to healthy Acai Berry Bowls to the more-my-style Breakfast Quesadilla with shaved leg ham, gruyere and dijon mustard. This menu is available 7-11am.
The Lunch/Dinner menu is impressive, I nearly wish we were there for a la carte as opposed to the set-menu dinner. Charcuterie and antipasto plates that sound superb, New England Crab Rolls (OMG – I am specifically going back for this!!!), Cheese Toastie with prosciutto, Taleggio cheese, truffle essence and honey and Crisp Zucchini flowers with Snow Crab mayo are a few of the entrees that get me excited. From the mains the Goat’s Cheese Pannacotta and Yellow Fin Tuna Linguine gets me salivating as much as the main we had, the ‘Torn’ Hanger Steak. Also anyone who serves a Halloumi and Smashed Avo burger deserves my attention!
Their canapés menu serves catering for up to 30 or up to 60 people – I am sure this can all be tailored – best to check out their website or contact them direct for this. For a 15hr daily kitchen that manages to keep so many patrons happy I assume their canapés would be top notch!
WHAT WE ATE:
Our set-menu was $45 per person for five dishes, THE WOLF WINE BAR has a $55 one also with seven dishes. The set-menu would be more appealing if it included a drink with the main.
Their house-made hummus – crispy chickpeas, pomegranate seeds and mint served with torn side. This wins for easily being the most beautiful hummus I have ever seen served. The taste matched the look and we smashed it all.
Warm Eggplant Caponata, Fior de Latte on a toasted baguette. My favourite dish of the evening. It’s basically an eggplant bruschetta of sorts but it was much more than that. Over the last two years I have been more and more drawn to eggplant and this was no exception. The capanota was sublime. Caponata is a Sicilian eggplant dish consisting of a cooked vegetable salad made from chopped fried eggplant and celery seasoned with sweetened vinegar, with capers in a sweet and sour sauce. Add that with next level mozzarella and you achieve entree enlightenment. While my photo of the dish is quite messy and half way through eating it is a very sexy bruschetta looking dish on arrival haha.
Pumpkin Arancini, Persian Feta, Aged Parmesan and Thyme. This ticked all the boxes and was perfectly cooked however while it was tasty and well made it was overshadowed by the greatness around it.
‘Torn’ Hanger Steak, Rocket, Cherry tomatoes, shaved parmesan, aged balsamic vinaigrette. The signature pic for this article was a perfect ending to the meal. That beef was cooked to perfection, and was complimented perfectly with the accompaniments. The acidity of the balsamic had me salivating in its pairing while I was eating it. I will return for this dish.
THE WOLF WINE BAR’S 5th dish is more a vegetable accompaniment to dish 4 but needs praise. Perfectly roasted baby carrots with tahini, pomegranate seeds and sprinkled in toasted almond. They were just sublime. The delightful combination of the flavours was marvellous – would never think to make carrots so sexy as a side but am thinking of stealing this idea for a dinner party I have coming up in May. *Thanks Chef
THE WOLF WINE BAR food is superb and the service admirable, especially considering the level of patrons in attendance. While the venue is in the finance area of the CBD the patronage was from all walks of life. If it was open on the weekends I would definitely be in there for the breakfast. From what we ate I could be nothing but impressed.
SCORE BREAKDOWN: 3/3 food, 2/2 service, 1/1 drinks, 0/1 venue & ambience, 1/1 cost, 1/1 toilets and 0/1 bonus
The Wolf Wine Bar Deets:
PH: (02) 9235 1161
37 Bligh Street, CBD, Sydney, NSW
Monday to Friday 7am – 10pm
Saturday & Sunday Closed
Weekends available for Events, please contact at firstname.lastname@example.org for enquiries
BAR: Yes – the name probably gives it away
LOCAL DELIVERY: No
VEGETARIAN OPTIONS: Yes
GLUTEN FREE OPTIONS: Yes
KID FRIENDLY: No
*** For this review JK (and any guests of Spooning Australia) accepted this meal in exchange for photography. However, as always, if it was shite I would happily tell you as such.