A lot has changed since the pre-opening night of Wild Bunch Food and Wine in Seaforth. The organic herb garden has grown, the outdoor seating with cushioned pallet benches is completed, draping ivy hangs over an intimate corner, and new light fittings breathe warmth into its spacious interior.
You’ll find Wild Bunch Food and Wine along Sydney Road just before the roundabout in Seaforth. Its three-sided glass frontage make it an inviting space with an uncluttered white interior, French provincial style chairs, long and intimate tables and comfortable banquettes.
Wild Bunch is the latest venture of Chris Cranswick-Smith, Executive Chef and Owner of Emmilou Tapas Bar in Surry Hills. Together with the other owners, they have launched a unique café and wine bar concept in December 2011 serving breakfast, lunch and dinner daily.
You may look for Emmilou-style influences but Wild Bunch stands as its own entity. The owners’ philosophy is of a sustainable approach to living, eating and drinking as well as having a little fun with what they do. In short, Wild Bunch is no conventional suburban café.
Chris and his team of chefs from Emmilou, together with James Richards of the Silver Door combine their talents to come up with new culinary ideas and concepts. The menu consists of 8 to 10 daily-changing dishes with a focus on using fresh and seasonal produce picked from the markets. The dishes range from entrée size, to share plates and main courses.
Baby squid, zucchini flowers, ruby grapefruit, cucumber and mint
The baby squid dish ($20) with zucchini flowers, ruby grapefruit, cucumber and mint is fresh burst of flavours. Curls of tender squid sit alongside ruby grapefruit in a summery and Mediterranean dish with a touch of Middle-Eastern flavour in the cucumber, mint and sumac combination.
Pork fillet with glazed peach and apple
The pork fillet dish ($22) comes with glazed peach and apple. The caramelised nectar of the peaches complements the tender pieces of pork and takes the dish to another level while the crunchy apple adds a contrasting texture.
A diverse drinks list encompasses Emmilou-style cocktails ranging from the Crowd Pleasers to the Adventurous. Boutique beers sit side by side with various aperitifs and ciders. The wine list covers various regions of Australia, USA, France, Spain and Portugal. Some are organic/biodynamic and many are available by the glass. The wine list is set to evolve and grow when Wild Bunch appoints a sommelier later in the year.
Chocolate parfait with grilled figs and tequila jelly
Dessert can be a difficult choice between the Forest Berry Clafoutis ($14) from the Chef’s Daily Menu and the Chocolate Parfait ($15). The latter wins with its lure of rich chocolate, delicious tequila jelly and succulent grilled figs. This is a dessert that should come with a warning not be shared.
The Columbian ($5), a double shot of espresso poured over sweetened condensed milk rounds off a leisurely Sunday lunch. Rich and creamy, it delivers a strong caffeine kick but is surprisingly not as sweet as anticipated.
Sunday afternoons at Wild Bunch sees patrons congregate in the outdoor area to chill out with live music on Sangria Sundays.
Chloe West with guitarist Mark Chivers
Part of the weekly promotions, every day sees a different theme from Mum’s the Word on Mondays where she eats for free, to Wine Tasting Wednesdays and Flirty Fridays with Lychee Bellinis among other daily offerings.
Wild Bunch has recently enjoyed media coverage for being a dog-friendly café where pooches are not only welcome but can dine with their owners. In keeping with the philosophy of loving what you do and having a little fun with the concept, four legged friends have been given their own menu ranging from Muscle Dog ($8) boiled brown rice with carrots, beef mince and gravy to The Pampered Pooch ($22) with 100g wagyu mince, chopped Scotch fillet topped with a raw egg.
Wild Bunch is not your standard café/wine bar in the suburbs. The daily-changing menu is innovative, the dishes are flavoursome and the eclectic wine and cocktail list introduce a variety that entices you to come back. Much like Seaforth’s village atmosphere, the service is welcoming, friendly and casual with Rhianna John, Restaurant Manager heading up the team. The ambience is relaxed, whether you are seated outside at the round tables with potted herbs, in front of the kitchen on pallet benches or inside the restaurant.
Locals to Seaforth or the Northern beaches may have already discovered this gem. For those living on the other side of the bridge, a mere 15 minutes drive from the CBD offers a different and unique culinary experience on the north side.
If you’re looking for a food and wine establishment that defies convention, and has fun doing it, you’ll find it at Wild Bunch Food and Wine.
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