Wild Sage Cammeray inside feature THE F

Lunch at Wild Sage in Cammeray is one of Sydney’s musts

You know those little known suburban eateries that are more reserved for locals than anything, but do food so good that you kind of kick yourself for not having discovered it earlier? Yep, Wild Sage in Cammeray is one of those.

It’s located in one of those super manicured local shopping centres, riddled with cafes and local restaurants, but with prime position, makes for one hell of a pitstop on your weekend mornings for coffee¬†or lunch alone, with a friend or group of them.

What’s so nice about Wild Sage is that it’s airy, open-plan, easy-to-find, has practical, welcoming and comfortable furniture, a show-stopping decor centrepiece in the middle of the restaurant and lines an entire wall with jars of preserves, herbs and spices that the kitchen use to create the stunning menu items. They’ve got their vibe down to a tee.

Inside shot of #WildSage #Cammeray

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The menu is created with good flavours in-mind. From their wide and varied range of freshly squeezed juices (to cure hangovers), a unique Mediterranean-inspired watermelon, dukkah, haloumi and fried Lebanese bread starter to other fresh starter-types.

Wild Sage Cammeray THE F watermelon dukkah

Other menu options for the heavier-minded like prawn and crab ravioli throw the menu forward by a long shot, making it a far-reaching but stupendously executed menu that caters to a lot of tastes and levels of hunger.

Wild Sage Cammeray THE F ravioli

However, for the lighter of mind, but greater-of-hunger, Wild Sage’s take on the classic and well-loved arancini with pumpkin and pea, served of a spread of garlic aioli makes for a meal in its bit-sized self. They’re one of the staff’s most recommended dishes and make for a quality and filling substitute¬†for a meal if anything more isn’t within your plan.

Wild Sage has championed a dessert, too, all their own; the lovingly dubbed ‘parcelrones’. As the name alludes, a filo pastry parcel, loaded with toblerone chocolate – melted, of course – served in a puddle of chocolate fudge dipping sauce with a vanilla bean icecream side, with strawberries to top it all off, dessert is fast becoming a thing you’d return for exclusively.

Wild Sage Cammeray THE F filo parcels toblerone

There’s no doubt the menu and atmosphere for any meal of any day is worth a trip as either a local or anywhere else. See more about them and their menu at the Wild Sage website.

James Banham
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James Banham

Editor at THE F
James Banham is an Australian lifestyle, fashion and entertainment journalist. His writing can be found on these many topics and more in print and online publications around the country.
James Banham
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