The Wolf and I — Gastrology

Gastrology bloggers dined courtesy of The Wolf and I. Mention this review when you book for a special complimentary surprise.

Combining Scandinavian-inspired interior, great Aussie pub grub and a firm focus on affordable hospitality, the Wolf and I is a great addition to Windsor’s bustling food precinct.

The venue sits upon a historic site which occupies the former old Swan Hotel and is split into three distinct areas: front bar, dining room and casual seating areas. The ambience is warm and inviting with stylish furnishings and fittings, exposed brick walls and timber ceilings.

The kitchen is in safe hands with Head Chef Daniel Groom leading the charge. Groom had his most recent stint at Leftbank Restaurant and Bar and has a decade worth of experience at impressive dining establishments in the UK and Denmark.

The menu features Modern Australian fare as well as pub classics.

Duck cigars with chilli jam sauce

An Asian take on the cigar, the mouth-watering pastry cigars were delightful. Biting through thin, crunchy exterior pastry, our taste buds were greeted with a flavoursome concoction of tender duck, carrot, coriander and crisp shallots.

Quinoa salad

An enlivening salad of quinoa, roasted pumpkin, sunflower seeds, Danish feta, candied walnuts, parsley and brought together with a basil pesto dressing, the salad was a medley of exciting flavours and textures which will appeal to even the most carnivorous individuals.

Barramundi, carrot puree, bacon lardons, barramundi croquettes, israeli cous cous, sweet corn & red wine jus

The quality of the barramundi was exemplary. The skin of the fish was perfectly seared to be very crisp while the flesh was delicate and moist. It was a wonderfully simple dish that allowed the natural subtle sweetness of the fish to be enjoyed.

Lamb rump, broad beans, pea puree, lamb beignets, gratin potato & balsamic jus

The lamb rump was an excellent dish. The lamb was very tender and fell away easily with the weight of our forks. Coated with a beautiful balsamic jus sauce, both items were very enjoyable to consume. The accompanying balsamic jus was beautiful, as was the pea puree which was creamy and well-seasoned.

Sticky date pudding with caramel sauce and vanilla ice cream

Mastering the perfect amount of sweetness, this dessert was a truly ambrosial version of the classic sticky date pudding. The pudding was well made and decadently coated in copious amounts of luscious caramel sauce.

Chocolate fondant, mascarpone cream, hazelnut crumbs and pistachio ice cream

Well made with a rich billowing chocolate centre and a slightly crisp cake exterior, this dessert would delight any chocolate lover. The pistachio ice cream which accompanied the fondant matched it well and was refreshingly light and fragrant.

The Wolf and I offers uncomplicated, affordable, masterfully executed pub favourites as well as Modern Australian dishes within a highly contemporary fit-out which combines the best of old and new.