|
| Breads |
|
|
| Grilled focaccia – macadamia and rocket pesto, tomato & basil salsa, dill olive oil |
10 |
|
| Wattle seed damper loaf – peanut oil and native dukka |
6 |
|
Fresh soup, daily fish and seafood – see our specials list |
market price |
| |
Starter |
Main |
| Tasting plates |
|
|
Australian Antipasto
Kangaroo terrine – sunrise lime relish, crocodile wonton – red pepper jam, lemon aspen ocean trout gravlax, duck liver pate – bush tomato chilli sauce, goats cheese and roast capsicum roulade |
23 |
35 |
| |
|
|
Seafood Compilation
Pippi’s in coconut tom yum, Thai calamari salad,
Oysters with finger lime and coriander, tempura tiger prawns – ginger wild lime sauce
|
24 |
36 |
| |
|
|
| Queensland scallop and Tablelands chorizo – artichoke aioli, lemon aspen salsa verde |
21 |
32 |
| Tagliatelle with lemon myrtle, fresh peas, ricotta zucchini flower, chilli white wine and truffle oil |
19 |
28 |
| Crispy salt and pepper quail – watermelon rind and wild lime pickle |
20 |
30 |
| Tempura bay bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle dipping sauce |
24 |
36 |
| Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal |
22 |
34 |
| Atlantic salmon – roast beetroot, Mungalli feta, macadamia nuts and rocket – harrisa |
21 |
32 |
| Char grilled kangaroo sirloin – quandong chilli glaze – sweet potato fritter and bok choy |
22 |
34 |
| |
|
|
| 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 |
| |
|
|
| Red Ochre Platters - See Daily Specials |
|
|
| Australian game platter (minimum of two people) |
48 pp |
| Seafood platter (minimum of two people) |
66 pp |
| Taste of Australia - 4 course set menu (minimum of two people) |
70 pp |
| Vegetarian tasting plate |
29 pp
|
|
|
|
For the Vegetarian - examples only (changes according to availability) |
| Vegetarian Tasting Plate |
29 pp |
| Papaya & bamboo shoot salad on beetle leaf |
|
| Rocket, fennel, baby beet and parmesan salad |
|
| Mushroom risotto with Mediterranean vegetables & pesto |
|
| Potato rosti with asparagus & lemon aspen hollandaise sauce |
|
| |
|
| Side Orders |
|
|
| Spinach and yam gratin |
9 |
|
| Rocket and Parmesan salad – balsamic and Queensland olive oil |
8 |
|
| Jasmin rice, lemon myrtle and fried onion |
5 |
|
| Spiced fries |
8 |
|
| Wok tossed salad with lemon aspen macadamia dressing |
12 |
|
Tossed salad with lemon aspen macadamia dressing |
8
|
|
| Red Ochre salad - mixed salad leaves, roast Roma tomato, crisp bacon, olives, Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise |
15 |
|
| |
|
|
| Desserts |
|
|
| Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti |
15 |
|
| The chocolate slut – flourless chocolate and macadamia cake with dark ganache, coffee and milk chocolate macaroon, Jaffa ice cream |
17 |
|
| Quandong crème brulee – toffee macadamia’s, vanilla shortbread |
16 |
|
| Mango cheese cake – balsamic strawberry’s – blood orange sorbet |
16 |
|
| Lemon myrtle panacotta – rosella jelly – hazelnut tuille |
14 |
|
| Selected Gallo cheese, wattle seed lavosh – fig chutney |
|
|
| Red Ochre dessert platter - Go Wild! - 5 desserts - minimum four people |
14 pp |
| |
|
|
| Tasting Menu |
|
|
6 course’s $90
With wine $130 |
|
|
Tempura bay bugs on lemongrass – green papaya salad – sweet lemon myrtle chilli sauce
Robert Channon Verdelho 2007 – Granite Belt, Qld |
Queensland scallop and Tablelands chorizo – artichoke aioli, lemon aspen salsa verde
West Cape Howe Chardonnay 2008 – Margaret Valley, WA |
Crispy salt and pepper quail – watermelon rind pickle
Innocent Bystander Pinot Noir 2009 - Yarra Valley, Victoria |
Morganbury grain fed tenderloin – smashed kipflers – bush tomato and balsamic sauce – baby spinach
Wisanger Hills Cabernet Sauvignon 2004 – Kangaroo Island, SA |
Quandong crème brulee – toffee macadamia’s – vanilla shortbread
Noble One Botrytis Semillon – NSW |
Selected Gallo cheese – tilset, Gallozola and heritage - wattle seed lavosh – fig chutney
Grant Burge Aged Tawny Port – Barossa Valley, SA |
