our menu philosophy

At Red Ochre Grill

the emphasis is on fresh, seasonal and mainly local. South Australia is blessed with some of the nations best seafood and meat producers and much of our produce is very, very local. Marron from Kangaroo Island, crayfish from the Southern Coast, beef from the Coonawarra or oysters from Pristine and Coffin Bay, baby abalone, line caught snapper...and endless list of amazing bounty. Our search for indigenous ingredients lets us look wider afield to many of the northern communities adept in growing and harvesting many of the unique ingredients we use in our cooking.


The unique Australian indigenous produce

we cook includes, kangaroo, emu and crocodile and other uniquely Australian ingredients. We make our own bread fresh daily, support local extra virgin olive oil producers and have very sexy desserts. Our food is contemporary with some Asian influences and focused on the complete dining experience from start to finish.

Our menu is an ever changing celebration of all things amazing about food in Australia.