|
| Breads |
|
|
| Grilled focaccia – macadamia and rocket pesto, tomato & basil salsa, dill olive oil |
10 |
|
| Wattle seed damper loaf – peanut oil and native dukka |
6 |
|
| Starters |
|
|
| Today’s soup (see daily specials) from |
10 |
|
| Smoked spanner crab ravioli – lemon myrtle – fennel and Pernod sauce |
22 |
|
| Queensland scallops – artichoke, tomato, mushroom and herbs – sunrise lime and honey dressing |
21 |
|
| 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 |
|
| 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 |
|
| Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal |
22 |
33 |
| Tasting plates |
|
|
Australian Antipasto
Kangaroo terrine - Kakadu plum jelly, crocodile wonton – red pepper jam, ocean trout gravlax, emu pate – bush tomato chilli sauce, mozzarella and eggplant roulade |
23 |
35 |
| |
|
|
Seafood Compilation
Smoked kingfish with sweet and sour beetroot, chimichurri southern octopus, Oysters with native tamarind, tempura tiger prawns – ginger wild lime sauce |
24 |
36 |
| |
|
|
| Main Courses |
|
|
| Fresh daily fish and seafood – see our specials list |
market price |
| Tuna 3 ways – sashimi with pickles, panko tempura with wasabi mayo, grilled with mango and riberry salsa |
|
34 |
| Tablelands pork fillet – prosciutto, caramelized pear and Gallozola tarte tatin – grain mustard and wild lime sauce |
|
32 |
| Roast crispy skin chicken – macadamia risotto – golden eschallot and rosella flower sauce – watercress salad |
|
32 |
| Summer lamb salad – grilled short loin – rocket panzanella salad – garlic aioli, balsamic syrup |
|
33 |
| Roast duck breast, green tea noodles – Asian green salad - Davidson plum and sambal sauce |
|
32 |
| Char grilled kangaroo sirloin – quandong chilli glaze – sweet potato fritter and bok choy |
|
34 |
| Emu fan fillet – slow roasted – 3 mushroom cream sauce – smashed kipflers and pancetta |
|
35 |
| Kilcoy grain fed beef tenderloin – pistachio crust – quinoa pocketed banana pepper – red centre date and wattle seed glaze |
|
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) |
66 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 |
10 |
|
| Rocket and Parmesan salad |
8 |
|
| Jasmin rice, lemon myrtle and fried onion |
5 |
|
| Spiced fries |
8 |
|
| Wok tossed green vegetables - soya, mirin and sesame |
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 |
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, 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 |
|
|
| Red Ochre dessert platter - Go Wild! - 5 desserts - minimum four people |
14 pp |
| |
|
|
| Tasting Menu |
|
|
6 course’s $90
With wine $130 |
|
|
Smoked spanner crab ravioli – lemon myrtle – fennel and Pernod sauce
Robert Channon Verdelho 2007 – Granite Belt, Qld |
|
|
Queensland scallops wrapped in prosciutto – artichoke, tomato and herbs
sunrise lime and Tablelands honey dressing
Giant Steps Chardonnay 2007 – Yarra valley |
|
|
Crispy salt and pepper quail – watermelon rind pickle – wild lime and chilli sorbet
Innocent Bystander Pinot Noir 2008 - Yarra Valley |
|
|
Roast duck breast, green tea noodles – Asian green salad - Davidson plum and sambal sauce
Plantagenet ‘Omrah’ Cabernet Merlot 2006 – WA |
|
|
The chocolate slut – dark chocolate self saucing pudding, milk chocolate truffle torte, white chocolate parfait, flourless macadamia chocolate cake – orange foam
Noble One Botrytis Semillon – NSW |
|
|
Selected Gallo cheese – tilset, gorgonzola and ‘Barron River’ - wattle seed lavosh – fig chutney
Morris Rutherglen Tokay - Central Victoria |
|
|
