sundays at little wolf will be returning, with the warmer weather, sometime later in the year. thanks to those who came down and shared in the pizza, beer and tunes. we look forward to seeing you all, just as often, throughout the colder months.

mr. wolf together with Boneyard Brewery presents sundays at little wolf.

little wolf (the mr. wolf side bar) will be open sundays from 1pm with a DJ kicking off from 3pm.

patrons of little wolf can enjoy a signore lupo pizza & a Boneyard Brewery Golden Ale for just $20*.

* this offer is only available in little wolf between 2pm and 6pm on Sundays

Karen will be joining a slew of inspirational local and international chefs partaking in this year’s MFWF Chef MasterClass program.

make sure you reserve your spot* and let Karen take you through three dishes that strongly reflect her shared table ethos.

‘The way I cook and eat these days, shared table dishes are the rule, not the exception. The variety and sense of community you get from sharing a range of dishes is pretty hard to beat. These dishes are inspired by nuts and grains and have a natural generosity to them, making them ideal for the shared table.’

*as Karen’s saturday session is fully booked we have provided you with the link to ticketing for the sunday session only.

$49 per head sharing menu minimum two people

$70 per head includes four 90 ml glasses of accompanying Italian wine

Bookings are essential.

menu

antipasti

eggplant fritte, lemon mayonnaise

semolina dusted artichokes, tartare

cured ocean trout, pickled beetroot, horseradish cream, watercress, caper berry

NV Canella Prosecco di Conegliano

 primi

pine mushroom, talegio, truffle and lemon pizza

queen green pizza

shaved cabbage salad, Reggiano, saba

2010 Cren dell’ Ape Cortese

 secondi

Western Plains free range suckling pig arrosto, apple mustard fruit dressing

braised white beans, shredded radicchio

2010 Coltibuono Cetamura Chianti Sangiovese

 dolce

lemon semifreddo with citrus salad

2011 Cortesio Moscato dAsti

lunch size pizza 12
lunch size salad 7

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  our desserts to finish with.

two course menu $45 per head
three course menu $56 per head

beverages are charged on consumption.

please contact us 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 10
poco lupo pizza with ham, mozzarella and tomato 10

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 9.5
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
Karen’s pickled vegetables 11
pizza no 1  river salt, rosemary, smashed olives, fresh ricotta 16.5
pizza no. 2 roast garlic, mozzarella, chilli flakes, dried oregano 17
salumi per serve 9.5
salumi mista with pickles, olives, pane croccante 29
stuffed peppers with walnuts, goats cheese, cumin 14
garlic prawns, torn bread, parsley 22
eggplant fritte with sesame, cumin salt, lemon mayonnaise 14.5
calamari fritte with Italian tartare 21

salads

rocket, radicchio, endive, witlof 10
cabbage, pea, parmesan, mint, radish, chilli 14.5
chopped cos, cucumber, onion, chilli, fetta, herbs 14.5

not pizza

schnitzel free range chicken schnitzel with coleslaw 28
insalata maltagliata ’chopped’ rump steak, mixed leaves, ricotta, chilli, balsamic 27.5
lasagne traditional veal and pork ragu, basil, mozzarella 25
the wet dish daily special  29

pizza

margherita tomato, mozzarella di bufala, parmigiano, oregano, basil 19.5
napolitana tomato, olives, anchovies, mozzarella di bufala , oregano 22
no 9 mozzarella di bufala, jamon, rocket 24
sicilian mozzarella, prawns, peas, chilli, cherry tomatoes, fior de latte 24.5
broccolini roasted garlic paste, mozzarella, broccolini, pancetta, gorgonzola 24
patate mozzarella, potato, taleggio, parmigano, rosmary 23
diavolo tomato, mozzarella, anchovies, olives, capers, chilli, oregano, basil 23
pancetta tomato, pancetta, buffalo mozzarella, olives, green chilli, oregano 24
funghi porcini, mozzarella, roast mushrooms, thyme, parmigiano23
melenzane tomato, roasted eggplant, ricotta, fior de latte, chilli, basil 22
zucca mozzarella, roast pumpkin, anchovies, ricotta, oregano 22.5
calabrese tomato, mozzarella, parmigiano, salami, peppers, olives, roast chilli 24.5
salsicce tomato, mozzarella, sausage, pickled peppers, pancetta, fennel, 24.5
signore lupo roast tomato, roast cauliflower, mozzarella, sausage, pancetta, chilli 24.5
no 15 roast tomato, mozzarella, oregano, free-range egg, pancetta, ham, onion 24.5
calzone mozzarella, ricotta, fior di latte, silver beet, caramelised onion, basil 24

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

what’s on the table

tuesday: spicy quail with labna & red cabbage, apple, mint & pomegranate salad 32.5
wednesday: slow roasted lamb shoulder with a pearl barley, persian fetta, toasted almond & parsley salad 28
thursday: seared yellowfin tuna with labna & a quick pickled red onion, parsley, currant & endive salad 31
friday: baked whole fish (market price)
saturday: tarragon & mascarpone stuffed spatchcock with a broad bean, pea, jamon & thyme salad 31
sunday: roast free range pork 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