Wildfire Sydney's Executive chef David Griffiths cooks a confit of whole baby milk fed lamb,
sou vide and slow cooked for 20 hours on a bed of pumpkin puree with pan a fried lamb cutlet sitting on
a light pee crush topped with goats cheese and fresh dates. Wildfire is a large restaurant that takes full
advantage of its position at the Overseas Passenger Terminal, Circular Quay right across from the Sydney Opera
House, one of the most recognizable buildings in the world.