The Ochre Daily Lunch Platter $27.50pp
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 |
| Chilled prawn, avocado and wasabi mayonnaise on grilled focaccia - served with garden salad |
16 |
| 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 –asparagus, snow pea, oyster mushroom, chilli salad
cassava chips and sweet chilli lemon myrtle dipping sauce |
18 |
| Smoked spanner crab ravioli – lemon myrtle – fennel and Pernod sauce |
22 |
| Queensland scallops – artichoke, tomato and mushroom and herbs – sunrise lime and honey dressing |
20 |
| Kangaroo satay – green papaya salad – sweet chilli lemon myrtle dipping sauce |
19 |
| Crispy salt and pepper quail – watermelon rind pickle – wild lime and chilli sorbet |
20 |
| Spanner crab, paperbark smoked – avocado mousse – asparagus puree – taro chips |
21 |
| Thai calamari salad – local baby squid, finger lime, tomato, coriander and chilli with cassava chips |
21 |
| Sweet potato and Mungalli ricotta crepe – lemon aspen beurre noisette – white bean salad, pepitas and sage |
19 |
| Tasting plates |
|
| Australian Antipasto |
28 |
| Kangaroo terrine – Kakadu plum, crocodile wonton – red pepper jam, ocean trout gravlax, emu pate – bush tomato chilli sauce, mozzarella and eggplant roulade |
|
| Seafood Compilation |
30 |
| Smoked kingfish with sweet and sour beetroot, chimichurri southern octopus, Oysters with native tamarind, 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 |
|
| Main Courses |
|
| Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal |
29 |
| Tuna 3 ways – sashimi with pickles, panko tempura with wasabi mayo, grilled with mango and riberry salsa |
32 |
| Tablelands pork fillet – prosciutto, caramelized pear and Gallozola tarte tatin – grain mustard and wild lime sauce |
28 |
| Roast crispy skin chicken – macadamia risotto – golden eschallot and rosella flower sauce – watercress salad |
30 |
| Wild caught barramundi – steamed in banana leaf - fennel risotto – finger lime beurre blanc |
31 |
| Summer lamb salad – grilled short loin – rocket panzanella salad – garlic aioli, balsamic syrup |
30 |
| Roast duck breast, green tea noodles – Asian green salad - Davidson plum and sambal sauce |
29 |
| Char grilled kangaroo sirloin – quandong chilli glaze – sweet potato fritter and bok choy |
31 |
| Emu fan fillet – slow roasted – 3 mushroom sauce – preserved lemon mash, leek and pea confit |
32 |
| Kilcoy grain fed beef tenderloin – pistachio crust – quinoa pocketed banana pepper – red centre date and wattle seed glaze |
33 |
| Side Orders |
|
| Rocket and Parmesan salad |
8 |
| Jasmin rice, lemon myrtle and fried onion |
5 |
| Spiced fries |
7 |
| Wok tossed green vegetables - soya, mirin and sesame |
12 |
| Tossed salad with lemon aspen macadamia dressing |
8 |
| Desserts |
|
| Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti |
14 |
| Mango assiette – mango wine jelly, baked mango tart, mango sorbet bombe – dessert lime syrup |
16 |
| The chocolate slut – dark chocolate self saucing pudding, milk chocolate truffle torte, 17 white chocolate parfait, flourless macadamia chocolate cake – orange foam |
17 |
| Coconut and kaffir lime panacotta – sparkling pineapple and river mint soup – sesame glass |
15 |
| Seasonal fruits, homemade ice cream and sorbets |
13 |
| Selected Gallo cheese – wattle seed lavosh – fig chutney |
15 |
| 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 |
3.5 |
| Short black, espresso, macchiato |
3 |
| Pot of Tea |
3 |
| - 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 |
|
