Cairns

Dinner Menu

While some restaurants create a new dish for which they become renowned, the chefs at Ochre Restaurant Cairns have created a whole new cuisine, unique in its use of Australian native foods and knowledge, that is a legendary dining experience.

Our Chefs constantly strive to develop new and exciting dishes that maximise the flavour possibilities of our amazing range of native produce, and the seasonal nature of many of our ingredients, are reflected in the regular changes that our menus undergo.

DINNER MENU 44 Winter 2013

Tasting plates

Australian Antipasto – 23 / 36
Thai roo – green papaya salad, crocodile wonton – red pepper jam, green ant ocean trout gravlax, emu carpaccio, finger lime labnah – pepperleaf lavosh

Seafood Compilation – 24 / 38
Pippi’s in coconut lemon myrtle tom yum, secret spice calamari – ginger wild lime sauce, Oysters natural with bloody Mary pearls, chilli lemon myrtle tiger prawns

Breads
Grilled focaccia – macadamia and rocket pesto, sundried tomato tapenade, balsamic and olive oil – 11
Wattle seed damper loaf – peanut oil and native dukka – 7

Fresh soup, daily fish and seafood – see our specials list – market price
Twice cooked pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree 22
Banana peppers with herb and riberry quinoa – watermelon rind and wild lime salsa – taro chips 19
Crispy spiced quail – beetroot, rocket and goats cheese salad – sunrise lime and orange dressing 20 / 30
Crab ravioli – pepper leaf cream sauce – lemon aspen salsa verde and parmesan crisp 22 / 34
Gulf Bugs with banana prawn mousseline – soba noodles – lemon grass butter sauce 24 / 36
Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal 22 / 34

Char grilled kangaroo sirloin – quandong chilli glaze – egg noodle cake – pak choi in hoi sin 22 / 36
Wild Barramundi fillet – miso beurre blanc – wild mushrooms and Asian greens 34Morganbury pork fillet – cider glaze – apple and riberry pin wheel – fennel salad 33
Chicken breast blackened – smoked tomato and avocado salsa – corn fritter and chilli popper 33
Lamb short loin – bush tomato rub – caramalised onion cous cous – smoked eggplant pickle and tomato jelly 35
Roast duck breast – arancini – wattles seed and vanilla – pumpkin and honey puree – wilted baby spinach 35
Wallaby topside – slow roasted – smashed kipflers – 3 mushroom sauce and leek confit 38
Morganbury beef tenderloin – potato gallette – crisp prosciutto – braised red cabbage, fresh green pepper sauce 38

Ochre Platters – See Daily Specials
Australian game platter (minimum of two people)  – 50 pp
Seafood platter (minimum of two people) – 69 pp
Taste of Australia – 4 course set menu (minimum of two people) – 70 pp
Vegetarian tasting plate – 30 pp

Side Orders
Green vegetables – soya, mirin and sesame 11
Spinach and yam gratin 9
Rocket and Parmesan salad – balsamic and Queensland olive oil 9
Jasmin rice, lemon myrtle and fried onion 5
Spiced fries 8
Tossed salad with lemon aspen macadamia dressing 9
Red Ochre salad – mixed salad leaves, roast Roma tomato, crisp bacon, olives, 16
Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise

Desserts
Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti 15
The chocolate slut – bitter chocolate tart, sambucca and chocolate ice cream, molten chocolate pudding
– double cream and raspberry coulis 18
Sticky date and macadamia pudding – basil ice cream and wild lime butterscotch 16
Honey mousse – coconut crumble – strawberry mint and balsamic salad 16
Quandong crème brulee – hazelnut tuille 16
Affogato – vanilla bean ice cream, coffee shot and liqueur of your choice 15
Selected Gallo cheese, pepper leaf lavosh – fig chutney 16
Ochre dessert platter – Go Wild! – 5 desserts – minimum four people 15 pp