share one of Karen’s rustic italian menus in any of our two private dining rooms, cosy bar or the main restaurant.

choose either a two course meal comprising of a selection of our house made antipasto followed by your choice of pizzas.

fancy the deluxe experience? then choose a third course by adding a wet dish or our desserts to finish with.

two course menu 38 per head
three course menu 50 per head

beverages are charged on consumption.

please contact Cam on 03 9534 0255 or email mrwolf@mrwolf.com.au to organise your private party.

for the little ones
bambini lasagne traditional veal and prok ragu, basil and mozzarella 11.5
bambini margherita pizza with no green stuff 9.5
poco lupo pizza with ham, mozzarella and tomato 9.5

main pizza available with a gluten, wheat and yeast free base for $2 extra

not pizza
lasagne traditional veal and pork ragu, basil, mozzarella 18

salad
rocket, radicchio, endive, witlof 9
cabbage, pea, mint, parmesan, raddish 9.5
chopped cos, cucumber, onion, fetta, herbs 9.5

all prices are inclusive of GST and are subject to change.

mt zero mixed olives 9
garlic pizza with chilli and mozzarella 15
fetta with pickled vegetables 10
salted fish cakes with lemon mayonnaise and lemon slices 14
cured meats 18
roasted prawns in chilli,  garlic, olive oil 17.5
chilli mussels with tomato, white wine, garlic, bruschetta 17.5
crumbed eggplant fritters with, lemon yoghurt mayonnaise 14.5
pizza no 1… river salt, rosemary, smashed olives, fresh ricotta 16

salad

rocket, radicchio, endive, witlof 10
cabbage, pea, parmesan, mint, radish, chilli 12
chopped cos, cucumber, onion, chilli, fetta, herbs 12

pizza

margherita tomato, mozzarella di bufala, parmigiano, oregano, basil 19
napolitana tomato, manzanilla olives, ortiz anchovies, buffalo mozzarella, herbs 20.5
no 9 mozzarella di bufala, prosciutto, rocket 23
sicilian mozzarella, prawns, peas, chilli, cherry tomatoes, fior de latte 23.5
broccolini roasted garlic paste, mozzarella, broccolini, pancetta, gorgonzola 23
queen green mozzarella, green olive paste, rocket, chilli 22
patate mozzarella, potato, taleggio, parmigano, rosmary 21.5
diavolo tomato, mozzarella, anchovies, olives, capers, chilli, oregano, basil 21.5
pancetta tomato, pancetta, buffalo mozzarella, olives, green chilli, oregano 23
funghi porcini, roasted garlic paste, mozzarella, roast mushrooms, thyme 21
melenzane tomato, roasted eggplant, ricotta, fior de latte, chilli, basil 20.5
zucca roast pumpkin, ortiz anchovies, ricotta, oregano 21
calabrese tomato, mozzarella, parmigiano, salami, peppers, olives, roast chilli 23
spicy pork tomato, mozzarella, sausage, pickled peppers, pancetta, fennel, salt 23
signore lupo roast tomato, roast cauliflower, mozzarella, sausage, pancetta, chilli 23
no 15 roast tomato, mozzarella, oregano, free-range egg, pancetta, ham 22.5
calzone mozzarella, ricotta, fior di latte, spinach, caramelised onion, oregano, basil 22

all pizza available with a 10 inch gluten and yeast free base

not pizza

insalata maltagliata ‘chopped’ rump steak, mixed leaves, ricotta, chilli, balsamic 25
lasagne traditional veal and pork ragu, basil, mozzarella 25
the wet dish daily special of either rabbit, veal or lamb 29

bambini pizza 10
bambini lasagne 12.5

order bambini pizzas before 6.30 and the little one can have a pizza & sundae for $10

Karen has only ever wanted to cook, and she has been doing so for as long as she can remember. As a teenager Karen developed her skills in the classical tradition under Tansy Good at her eponymous Melbourne restaurant. This foundation in technique gave her the freedom to create her own brand of modern Mediterranean cuisine.

In the 90’s Karen held head chef positions at Haskin’s and the much lauded Kent Hotel, before cementing her reputation at The Melbourne Wine Room in St Kilda’s iconic George hotel. Karen was the founding Chef at The Melbourne Wine Room and has garnered countless ‘Chef’s Hats’ from The Age Good food guide in her eleven years as Executive Chef. Karen became a partner in the business in 1997.

In 2002, Karen took an opportunity to further her relationship with business partner at The Melbourne Wine Room, Maurizio Terzini (driving force behind such Melbourne icons as Café e Cucina, Il Baccaro and The Melbourne Wine Room and Sydney favourite Otto), and accepted the mantle of Executive Chef at what was soon to become one of Australia’s most talked about restaurants.

When Karen was appointed Executive Chef at The Icebergs Dining Room and Bar she retained executive control over the kitchen at The Melbourne Wine Room and closely supervised both the menu and the high standard of the food. Testament to her ability to manage this dual role Karen was awarded two ‘Chef’s Hats’ for both restaurants from each city’s well-respected Good Food Guides. Icebergs was named Best New Restaurant in the 2004 guide.

In 2004, Karen along with life and business partner Michael Sapountsis and long time friends Emma King, Damien King and Marcus Ellis launched mr. wolf. The motivation behind mr. wolf was to create a vibrant restaurant that served classic pizza as well as rustic Italian food with an emphasis on freshness and excellent produce. This was complemented by a food friendly wine list with a bias towards regional Italian wines.

Karen has been the contributing chef for the Age’s ‘Sunday Life’ for four years and is a regular presenter on channel Seven’s ‘Better Homes and Gardens’. She is the Author of two successful books, ‘Where the Heart is’ and the recently released ‘Cooking at home’ both under the Lantern imprint for Penguin.

Over the years Karen has also cooked for many charity events including The Mission Dinner for the Homeless, The Breast Cancer Foundation and The Starlight Foundation Four Chefs Dinners. She was a featured chef alongside Stephanie Alexander at a major Slow Food dinner in Turin in 1998, and has been a key presenter at the Melbourne Food Festival. Karen has also contributed several articles to the Weekend Australian.

we love kids at mr wolf …

bring them in between 5 and half 6 to colour in a bunny, wolf down a kids pizza and an ice cream sundae for just $10.

call us to make a booking and let us know if you’d like a high chair.

9534 0255

our cellar is situated downstairs from little wolf bar.  surrounded by our best collection of wines, it is perfect for any private dining experience. you can invite between 10 and 14 guests to dine with you in comfort in this charming space.

for more information, visit Penguin Australia

two course: ($38 per head)

1. antipasto   2. pizza and salads

three course: ($50 per head)

1. antipasto    2. pizza and salads    3. wet dish or dessert  

antipasto
a selection of our most popular starters served with house baked bread …
pizza no 1 …  river salt, rosemary, smashed olives, olive oil and ricotta
fetta with pickled vegetables
cured meats … pancetta, salami and prosciutto
eggplant with roasted peppers, oregano and chilli
crumbed zucchini fritters with lemon yoghurt mayonnaise

pizza
a selection of your three favourite mr wolf pizzas …
margherita tomato, mozzarella di bufala, parmigiano, oregano, basil
napolitana tomato, manzanilla olives, ortiz anchovies, buffalo mozzarella, basil, oregano
no 9 mozzarella di bufala, prosciutto, rocket                    
sicilian mozzarella, prawns, peas, chilli, cherry tomatoes, fior de latte
queen green mozzarella, green olive paste, rocket, chilli
broccolini roasted garlic paste, mozzarella, broccolini, pancetta, gorgonzola
diavolo tomato, mozzarella, anchovies, olives, capers, chilli, oregano, basil
pancetta tomato, pancetta, buffalo mozzarella, olives, green chilli, oregano
funghi porcini, roasted garlic paste, mozzarella, mushrooms, thyme
zucca roast pumpkin, ortiz anchovies, ricotta, oregano
calabrese tomato, mozzarella, parmigiano, salami, peppers, olives, chilli
signore Lupo roast cauliflower, tomato, mozzarella, sausage, pancetta, chilli
no 15 roast tomato, mozzarella, oregano, free-range egg, pancetta, ham
calzone mozzarella, ricotta, fior di latte, spinach, caramelised onion, oregano, basil

salad
cabbage, pea, mint, parmesan, raddish and chilli
chopped cos, cucumber, onion, fetta and herb

wet dish
slow cooked rabbit, veal or lamb

dessert
chocolate mousse
vanilla panna cotta with strawberry jelly
chocolate and lemon sorbet

if you would like to bring your own cake we charge $3.50 per head for cakeage. we serve all cakes slices with ice cream and strawberries.