|
| 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 |
|
| Queensland scallops in prosciutto – artichoke, tomato, mushroom and herbs – sunrise lime and honey dressing |
21 |
|
| Sweet potato gnocchi – smoked salmon, sundried tomato, baby capers – dill beurre blanc |
20 |
|
| Crispy salt and pepper quail – watermelon rind pickle – wild lime and chilli sorbet |
20 |
|
| Tempura bay bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle dipping sauce |
24 |
|
| Duck trio – duck spring roll, Peking duck pancake and duck rillet – Davidson plum foam |
22 |
|
| Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal |
22 |
33 |
| Tasting plates |
|
|
Australian Antipasto
Kangaroo terrine - Kakadu plum, crocodile wonton – red pepper jam, ocean trout gravlax,emu pate – bush tomato chilli sauce, omelette roast capsicum and pesto roll |
23 |
35 |
| |
|
|
Seafood Compilation
Braised black mussels – garlic and herbs, crab and avocado tian, Oysters with sesame and shallot, 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 papaya and riberry salsa |
|
34 |
| Twice cooked Mareeba pork shoulder – rice cake – master stock glaze – pineapple chilli jam |
|
30 |
| Roast chicken supreme – prosciutto wrapped – mozzarella herb pocket – honey roast pumpkin, tomato jelly |
|
32 |
| Braised lamb shanks – bush tomato infused sauce – parsnip mash and gremolata |
|
30 |
| Roast duck breast, green tea noodles – Asian green vegetables - 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 sauce – preserved lemon mash, leek and pea sabayon |
|
35 |
| Kilcoy grain fed beef tenderloin – tomato tarte tatin – wattle seed and red centre date 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 |
|
| The chocolate slut – bitter chocolate tart, flourless macadamia chocolate cake, chocolate and sambucca ice cream – wild lime |
17 |
|
| Quandong brulee – pistachio tuille |
15 |
|
| Lemon myrtle panacotta – rosella flower – sesame glass |
15 |
|
| Selected Gallo cheese, wattle seed lavosh – fig chutney |
|
|
Seasonal fruits – home made sorbets and ice creams |
|
|
| 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 |
|
|
Sweet potato gnocchi – smoked salmon, sundried tomato, baby capers – dill beurre blanc
West Cape Howe Chardonnay 2008 – Margaret Valley, WA |
|
|
Crispy salt and pepper quail – watermelon rind pickle – wild lime and chilli sorbet
Innocent Bystander Pinot Noir 2008 - Yarra Valley, Vic |
|
|
Kilcoy grain fed tenderloin – preserved lemon mash – wattle seed and red centre date glaze
Wisanger Hills Cabernet Sauvignon 2004 – Kangaroo Island, SA |
|
|
Quandong Brulee – pistachio tuille
Noble One Botrytis Semillon – NSW |
|
|
Selected Gallo cheese – tilset, Gallozola and heritage - wattle seed lavosh – fig chutney
Morris Rutherglen Tokay - Central Victoria |
|
|
