The owners of Rue de Fleurus decided, after almost a year in operation, that it was time for a change with a rebrand and rename to The Wilde. The team has found their groove by embracing their UK influences as a new gastropub with a literary lilt.
Native Englishman Markus, alongside designer Aaron Mckenzie and Renan Goksin (Claypots), has nailed the stylings and relaxed vibe of the UK-inspired gastropub perfectly. The interior is fitted with dark timber flooring and furniture, an old piano and whitewashed walls.
Englishman Howard Stamp (ex-Movida) has also joined The Wilde team as head chef and transformed the once eclectic menu into a relaxed, traditional and distinctly British affair.
Focusing on seasonal and available ingredients, The Wilde’s menu changes almost daily. But from Monday through to Saturday visitors can expect a range of UK-style foods like the pork, apple and sage sausage rolls, ham hock terrine with sourdough or classic, ale-battered fish and chips.
The highlight of the week at The Wilde is Sunday – in winter the day is dedicated entirely to the roast with classic dishes like roast dry-aged Angus beef and Otway pork and apple sauce. In Summer cider and sausage sundays take the place of roasts. But that's not to discredit the set menu operation on Tuesday, where vegetarians and carnivores alike can enjoy a fairly priced $25 three-course set meal.
To drink, The Wilde offers an extensive range of beer and cocktails. There are a variety of Australian beers to sample, including Little Creatures on tap and Mountain Goat, Holgate or Mornington Peninsula by bottle. On chilly days, you can also enjoy some hot-buttered rum – a perfect mixture of warmed cream, rum and cloves.
With all of the changes, the strong drive for community remains the same at The Wilde. It will continue to hold rotating art, film and music events and exhibitions.