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 46 Winter 2014

20 Year Anniversary Special Favorites Menu – April 2014

Tasting plates

Australian Antipasto – 23 / 38
Lemon aspen salmon gravlax, kangaroo terrine – Kakadu plum, emu carpaccio, crocodile wonton
- capsicum jam, roast capsicum and rocket omelette

Seafood Compilation – 24 / 40
Sand crab and avocado tian – taro chip, pippi’s in coconut tom yum, fresh oysters – finger lime
prawns in lemon myrtle chilli tomato sauce

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
Rocket gnocchi – pepperleaf cream sauce, lemon aspen salsa verde – parmesan wafer 19
Salt and Pepper quail – watermelon rind and dessert lime salsa 20/30
Tempura Gulf Bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle dipping sauce 24/36
Salt and native pepper leaf 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, crab omelette – steamed in banana leaf – lemon grass beurre blanc – broccolini  35
Morganbury pork fillet, macadamia crumbed – poached pear, rocket and fennel salad – riberry mayo  34
Chicken breast – herb and bocconcini pocket – prosciutto wrapped – honey pumpkin puree – tomato jelly  34
Lamb fillet – marinated and grilled – panzanella salad   34
Roast duck breast – tempura sushi, shitaki, water chestnut, citrus – Davidson plum and ginger glaze 35
Wallaby topside – slow roasted – smashed kipflers – 3 mushroom sauce and pea puree  38
Rocky Creek beef tenderloin – parsnip croquette, caramelized red onion, kale – red wine and bush tomato jus 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
Roast Kipflers with duck fat, rosemary and Murray River salt flakes 10
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,
feta cheese, spiced macadamia nuts – garlic mayonnaise  16

Desserts
Wattle seed Pavlova – blood orange sorbet – macadamia biscotti   16
The chocolate slut – bitter chocolate tart, jaffa icecream, lime and milk chocolate macaroon
- Double cream  and raspberry and river mint coulis  18
Turkish doughnuts – lemon myrtle and coconut icecream – strawberry salad  17
Lemon Myrtle pannacotta – rosella flower jelly 16
Sunrise lime tart – basil ice cream 16
Quandong crème brulee – hazlenut tuille   16
Affogato – vanilla bean ice cream, coffee shot and liqueur of your choice   15
Selected Gallo cheese, pepper leaf lavosh – fig chutney   17
Ochre dessert platter – Go Wild! – 5 desserts – minimum four people   15 pp