Lunch Menu

While some restaurants create a new dish for which they become renowned, the chefs at Ochre Restaurant 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.

View the Printable Full Lunch Menu 44
Kids menu – click here

Lunch Menu 44

The Ochre Daily Lunch Platter $28.50pp – 2 or more people
Choose 3 quality dishes + our famous spiced fries + a glass of wine or beer

Light lunch and starters

Wattle seed damper loaf – peanut oil and native dukka 7
Grilled focaccia with rocket macadamia pesto, sundried tomato tapenade, balsamic and olive oil 11
Ochre house salad – mixed salad leaves, roast Roma tomato, bacon, olives, 16
- Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise- add crispy chicken or smoked salmon 8
Smoked salmon, crème fraiche and baby capers on grilled focaccia – served with garden salad 16
Red Ochre BLT – with bush tomato mayonnaise, salad and fries 15
Premium fillet steak sandwich – onion jam, grain mustard, cheddar, salad and fries 18
Croc burger – crocodile and chicken mince pattie – avocado, brie and sweet chilli sauce, salad and fries 18
Barramundi or Chicken san choy bow spring rolls – wild lime dipping sauce – pickled vegetables 17
Spiced calamari skewers – green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce 18
Crab Ravioli – pepper leaf cream sauce – lemon aspen salsa verde – and Parmesan crisp 22
Twice cooked pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree 22
Gulf bugs with banana prawn mousseline – soba noodles – lemon grass butter sauce 24
Crispy spiced quail – beetroot, rocket and goats cheese salad – sunrise lime and orange dressing 20
Banana peppers with herb and riberry quinoa – watermelon rind and wild lime salsa – taro chips 19

Tasting plates

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

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

Game Platter 34
Salt and pepper leaf crocodile, grilled kangaroo, wallaby topside – sweet potato fritter and dipping sauces

Vegetarian Platter – see daily specials 29

Main courses

Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal 36
Char grilled kangaroo sirloin – quandong chilli glaze – egg noodle cake – pak choi in hoi sin 34
Wild Barramundi fillet – miso beurre blanc – wild mushrooms and Asian greens 34
Morganbury 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

Side Orders

Green vegetables – soya, mirin and sesame
Spinach and yam gratin 9
Rocket and Parmesan salad – balsamic and Queensland olive oil 8
Jasmine rice, lemon myrtle and fried onion 5
Spiced fries 8
Tossed salad with lemon aspen macadamia dressing 8

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