The Wolfe is the latest project from chef and restaurateur Paul McGivern, formerly of Camp Hill’s Restaurant Rapide and Restaurant Manx at Portside. Once on a trip to Burgundy, Paul was told the 1000-year-old fable of the wolves of Morey-St-Denis. When famine struck the winemaking town, the residents went out in search of cows to steal from the neighbouring villages, and would blame it on wolves when the neighbours came looking. Since that day, the villagers have been known as wolves – a title that they proudly embrace. The Wolfe’s menu features an old-world storybook-style illustration by local illustrator Barry Patenaude, which beautifully brings the tale to life, and complements the restaurant’s simple monochrome styling and antique features.

On the flip side of the menu, you’ll find a monthly changing selection of contemporary Australian fare with an emphasis on fresh local produce, largely provided by John Cutts’ organic farm in Northern New South Wales. Paul works closely with John to create the menu based on what is available, and the pair are planning an organic veggie patch in the outdoor area of the restaurant, which is due to open for dining in the coming days. The opening menu sees entrees of potato gnocchi with bay prawn, tomato and basil, or asparagus with egg, comte and olive, as well as crusty bread to mop up the goodness on your plate. Mains include confit duck leg with duck ham, cherry and sebago, poached lobster with confit potato and thermidor salad, and pan-seared white fish with zucchini flower and saffron. You’ll also find a selection of sides, desserts and cheeses, as well as old and new world wines behind the grand timber antique bar. The restaurant also allows for BYO wine on Tuesdays and Wednesdays for dinner.

For opening hours and contact details, head to our Stumble Guide.