a la carte menu

a la carte menu

last updated 22nd July 2017


Our organic sourdough mountain pepper leaf mini loaf served with butter & Murray River pink salt  $9.5

or with

macadamia & lemon myrtle hummus & Adelaide Hills marinated mixed olives  $12

Grilled ciabatta with house made chicken liver parfait, cornichons and mountain pepper leaf   $14.5

gluten free & lactose free bread available


Red Ochre Feed Me Menu

Chefs selection of five courses showcasing the best the kitchen as to offer

$71 per person



Murray Valley Roasted Pork Belly

pickled daikon, radish, native salsa verde and wild greens (G, L)    $18.5

Sticky Braised Crocodile Ribs

sticky chilli and Davidson plum jam coated crocodile ribs, Asian greens, wild chimmi-churri, radish and toasted peanuts (G, L) $19

Slow Cooked Beets

wattleseed chevre, macadamia crumb, native thyme and fermented beet sauce (G, V)    $17

Prawn Bisque

pan seared Spencer Gulf prawns, lemon myrtle prawn bisque, croutons karkalla and sea parsley    $18

Mountain Pepper Braised Kangaroo Tail

baby turnips, shaved brussels sprouts, persimmon, crispy saltbush, buffilo yoghurt     $16.5



palate cleanser, please ask our waiting staff for our native inspired selections    $3.5pp

Main Course

South Australian Pork Scotch Fillet

fire pit cooked pork scotch fillet, native kimchi, pressed pork belly, coconut yoghurt and sesame (G)   $37.9

Orroroo Kangaroo Sirloin

char grilled, eucalypt smoked mash, riberry and pear chutney, slow cooked beets with native jus (G) $37

Cone Bay Barramundi

with spiced pear cous cous, chargrilled zucchini, chermoula, desert lime gel    $38.5

Deep Bowl Duck

Slow braised in an aromatic soy, anise myrtle, chilli broth, soba noodles, Asian greens and soft duck egg (L) $35

Wattleseed Gnocchi 

house made & pan seared with cherry tomatoes, warrigal greens, tomato rosé chili sauce with parmesan crumb (V) $29.5

 280g Angus Beef Rump Cap

onion jam, charred Asian greens, spiced mustard, native currant red wine jus (G)  $38.5

Braised Angus Beef Brisket

pepperleaf buttered baby parsnips, caramelised shallot, smoked parsnip puree, rich red wine sauce (G)   38.5 


charred cauliflower, tea smoked raisins, eucalyptus  (G) $10.5
mixed leaf salad, native thyme, pickled leek croutons, palm sugar vinaigrette (L) $9
shasselback potatoes, pepperleaf and carob emulsion (G)  $9.5
Asian greens, sunrise lime chimmi-churri (G) $9