The Wolfe is the latest project from chef and restaurateur Paul McGivern, formerly of Camp Hill’s Restaurant Rapide and Restaurant Manx at Portside. On 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. Treat your tastebuds with the likes of potato gnocchi with bay prawn, tomato and basil, confit duck leg with duck ham, cherry and sebago, or poached lobster with confit potato and thermidor salad. 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.