a la carte menu

a la carte menu

last updated 9.7.18

Starters

Bread

Our organic mountain pepper leaf and stout sourdough mini loaf
with whipped butter and smoked salt 9.50

or with
Macadamia & lemon myrtle hummus
with Adelaide Hills marinated mixed olives 12.00
gluten free & lactose free bread available

Snacks 4.50 each
OYSTERS
Streaky Bay Oysters with samphire and fingerlimE (g)
or
Crumbed with samphire, bone marrow aioli and pickled onion

PRAWNS
Spencer Gulf prawn tom yum on shrimp crackers (g)
or
Prawn and miso bisque with parmesan wafers (g)

DUCK
Duck with shitake mushrooms, cabbage, goyza black vinegar and quandong caramel

Red Ochre Feed Me Menu
Chefs selection of five courses showcasing the best the kitchen has to offer

$81.00 per person

(G) gluten Free
(V) vegetarian
(L) lactose Free

10% surcharge applies on public holidays

Entrées

PRAWNS
Pan seared SA king prawns, lemon baked cauliflower,roasted almond cream,
lemon aspin vinaigrette, chimole with native dukkha
21.50
37.00 main

RIBS
Slow cooked Lamb Ribs, crispy fried, glazed with reduced masterstock,
bush tomato relish, red cabbage slaw and puffed quinoa (g)
18.50

SQUID
Salt and pepper baby SA squid seared with masterstock poached pork neck,
neptune pearls, squid ink cracker, sunrise lime and miso dressing
19.50
36.00 main

PUMPKIN
Redgum Smoked Pumpkin, pan-seared haloumi, wattle seed & macadamia crumb,
native salsa verde, saltbush chips (g)
17.50
35.00 main

SASHIMI
Market Fish Sashimi with Ponzu jelly, taro wafers, samphire desert lime nori
and vinegar powder (g)
20.00

CROCODILE
Blackened Miso Crocodile, rivermint and green chilli mayo,ginger jelly,
charred spring onion, pickled onion and cured egg yolk (g)
19.00

EMU
Sugar cured Emu fan fillet, mountain pepper bubbaganoush,fried polenta gnocchi,
riberries, rhubarb, sumac and oat crumb
20.50

Main Course

CHICKEN
Free range butter poached chicken breast, confit leg,pumpkin terrine,
roasted leek, whey onions, wild rice,macadamia crumb,
native thyme vinaigrette and jus (g)
36.00

GNOCCHI
Walnut and potato gnocchi, trio of Adelaide Hills mushrooms,
warrigal greens, peas, ver blanc
17.50
35.00 main

PASTA
WA Shark Bay blue swimmer crab, handmade wattleseed pasta,
rose sauce and parsley oil
35.50

BARRAMUNDI
Pan roasted Cone Bay Barramundi, slow braised cabbage,rivermint sauce vin blanc,
tobiko, daikon and shallot truffle oil (g)
38.50

KANGAROO
Orroroo char grilled Kangaroo Loin, eucalyptus smoked sweet potato,hazelnuts,
saltbush, smoked pork jowl, braised witlof and quandong jus
18.50
37.00

BRISKET
Angus Beef Brisket, 12-hour slow braised beef brisket,sautéed cauliflower,
cauliflower cream, caramelised shallots,red vinegar pickled onions,
horseradish, smoky red wine tomato sauce (g)
38.50

DUCK
Air Aged Duck Breast, pressed red cabbage, caraway and beetroot ribbons,
muntrie berries, yogurt and Davidson plumb jus (g)
37.50

from the grill
All of our grill selection comes accompanied with hay- baked salt crusted potato,
king brown mushroom, warrigal spinach,quandong relish and jus.

BEEF
220grm Coonawarra beef fillet (g)
44.50

STRIP LOIN
300grm grass fed Riverine striploin (g)
40.00

SCOTCH FILLET
350grm Cape Byron scotch fillet (g)
46.50

sides
CARROTS
Coffee and wattle seed roasted dutch carrots

POTATO
Sweet potato and warrigal spinach gratin

BEANS
Blistered green beans with native chimichurri

FRIES
Shoe string fries with black onion salt and bone marrow aioli

SALAD
Baby leaf salad, edamame beans, riberries,
pickled onions with buttermilk lemon myrtle dressing

10.00 each