|
The Ochre Daily Lunch Platter $27.50pp – 2 or more people
3 quality dishes + our famous spiced fries + a glass of wine or beer |
| Light Lunch and starters |
|
| Wattle seed damper loaf – peanut oil and native dukka |
6 |
| Grilled focaccia with rocket macadamia pesto, tomato concasse and dill infused olive oil |
9 |
| Ochre house salad - mixed salad leaves, roast Roma tomato, crisp bacon, olives, Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise |
15 |
| Smoked salmon, crème fraiche and baby capers on grilled focaccia - served with garden salad |
16 |
| Red Ochre BLT – with bush tomato mayonnaise, salad and fries |
15 |
| Premium fillet steak sandwich – onion jam, grain mustard, cheddar, salad and fries |
18 |
| Croc burger – crocodile and chicken mince pattie – avocado, brie and sweet chilli sauce, salad and fries |
18 |
| Barramundi spring rolls – wild lime dipping sauce – pickled vegetables |
17 |
| Spiced calamari skewers – green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce |
18 |
|
Tagliatelle with lemon myrtle, fresh peas, ricotta zucchini flower, chilli white wine and truffle oil |
20 |
|
Queensland scallop and chorizo salad – artichoke aioli, lemon aspen salsa verde |
21 |
| Tempura Bay Bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle dipping sauce |
24 |
| Crispy salt and pepper quail – watermelon rind pickle – wild lime and chilli sorbet |
20 |
| Tasting plates |
|
| Australian Antipasto |
29 |
Kangaroo terrine with sunrise lime relish, crocodile wonton – red pepper jam, ocean trout gravlax,
Duck liver pate – bush tomato chilli sauce, goats cheese and roast capsicum roulade |
|
| Seafood Compilation |
33 |
Pippi”s in coconut and lemon myrtle tom yum, Thai calamari salad,
Oysters with finger lime and coriander, tempura tiger prawns – ginger wild lime sauce
|
|
| Game Platter |
|
| Salt and pepper leaf crocodile, grilled kangaroo, roast emu fillet – sweet potato fritter and dipping sauces |
|
| Vegetarian Platter – see daily specials |
29 |
| Main Course |
|
| Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal |
30 |
|
Atlantic salmon – roast beetroot, Mungalli feta, macadamia nuts and rocket – harrisa |
29 |
| Morganbury pork fillet – roast rice crust – apple slaw – peach mustard and dessert lime glaze |
31 |
|
Poached chicken and shitake in macadamia oil – grilled pineapple salad – Chinese spinach in oyster sauce |
32 |
| Lamb short loin – quinoa tabouli – medjool dates – vanilla bean and wattle seed glaze |
33 |
| Five spice confit duck leg, roast breast – native tamarind and orange glaze – green vegetables |
33 |
| Wallaby topside – slow roasted – smashed kipflers – smoked eggplant pickle – 3 tomato confit |
37 |
| Morganbury beef tenderloin – tomato tart tatin – bush tomato and balsamic glaze – baby spinach |
36 |
|
Char grilled kangaroo sirloin – quandong chilli glaze – sweet potato fritter and bok choy |
31 |
| Side Orders |
|
| Wok tossed green vegetables – soya and mirin |
12 |
| Rocket and Parmesan salad – balsamic and Queensland olive oil |
8 |
| Jasmin rice, lemon myrtle and fried onion |
5 |
| Spiced fries |
7 |
| Tossed salad with lemon aspen macadamia dressing |
8 |
| Desserts |
|
| Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti |
15 |
| Quandong crème brulee – toffee macadamia’s, vanilla shortbread |
16 |
The chocolate slut – flourless chocolate and macadamia cake with dark ganache, 17
Lime macaroon with chilli choc mousse, Jaffa ice cream |
17 |
| Lemon myrtle panacotta – rosella flower jelly – hazelnut tuille |
14 |
| Mango cheesecake – balsamic strawberry’s and blood orange sorbet |
16 |
| Selected Gallo cheese, wattle seed lavosh – fig chutney |
16 |
| Red Ochre dessert platter - Go Wild! - 5 desserts - minimum four people |
14 pp |
| Coffee & Teas – served with sweet treats |
|
| Cappuccino, Long Black, Latte, Flat White |
4 |
| Short black, espresso, macchiato |
3.5 |
| Pot of Tea |
3.5 |
| - Chamomile - Peppermint - Green Tea & Jasmin - Lemon Myrtle - Earl Grey - English Breakfast |
| Liqueur Coffee |
|
| Bailey’s, Kahlua, Frangelico, Grand Marnier, Jameson’s… |
9.5 |
| Dessert Wine (half bottle / glass - 100ml) |
gl |
bt |
| 2005 Noble One Botrytis Semillon NSW |
14 |
45 |
| Haan Viognier Ratafia Barossa Valley SA |
|
30 |
| Fortified Wines |
|
|
| Grant Burge Aged Tawny Port Barossa Valley |
6.5 |
|
| Morris Rutherglen Tokay & Muscat Central Victoria |
8 |
|
| Mr Pickwick’s Particular Port Angaston SA |
10 |
|
| Grandfather Port Barossa Valley |
14 |
|
