a la carte menu

last updated June 9, 2019

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

9.50

- or with -

Macadamia and lemon myrtle hummus, Adelaide Hills marinated mixed olives

12.00

- Gluten free and lactose free bread available -

STARTERS
OYSTERS 4.50 EACH
Streaky Bay Oysters with samphire and finger lime (GF)

- or –

crumbed with samphire, bone marrow aioli and pickled onion

prawn crackers 4.50 each
prawn tail, aioli, tom yum powder

fried lamb dumpling (2) 4.50 each
Black vinegar and quandong caramel

polenta, sweet potato & warrigal chips 12.50
Olives, butter sauce, parmesan, vinegar salt bush tips

ENTRÉE

kangaroo tail gyoza (6)
Slow braised kangaroo tail dumplings, fresh radish, mushroom and shallot vinaigrette
15.50

steamed goolwa pipis
White wine, baby capers, lemon zest, lemon myrtle, fresh herbs, house bread
18.50

lamb taco (3)
Braised lamb, Red Ochre harissa, slaw, chipotle aioli, house made tortilla
15.00

squid & pork (gf)
Seared baby squid, masterstock poached pork neck, wakame, squid ink cracker, sunrise lime and miso dressing
19.50
32.50 main

smoked pumpkin (v)
Eucalyptus smoked pumpkin, chevre, fried saltbush
18.50

sesame crusted salmon tataki (gf)
Pickled ginger, puffed black rice, charred edamame, bonito cream, ginger dressing
19.50

tempura crocodile (gf)
Tempura Miso Crocodile, rivermint and green chili mayo, ginger jelly, charred spring onion, pickled onion, cured egg yolk
19.50

sorbet 3.50
Please ask staff for this evenings flavor

MAIN COURSE
chicken (gf)
Free range butter poached chicken breast, confit leg, pumpkin terrine, roasted leek, whey onions, wild rice, macadamia crumb, native thyme vinaigrette, jus
35.50

corn and rivermint fritters (v)
Silken tofu, Asian greens, tomato chili jam
32.50

squid ink linguine
king prawns, heirloom tomato, chilli, basil
36.00

cone bay barramundi
Seafood raviolini, charred red cabbage, vegetable nage
37.50

kangaroo loin (gf)
Chargrilled, pistachio and wattleseed crust, beetroot and orange salad, beetroot caramel
36.50

beef brisket
Stout braised, cauliflower puree, roasted shallots, charred parsnip, brussel sprouts
38.00

duck breast (gf)
Air aged duck breast, confit duck leg parcel, taro chips, aniseed myrtle & orange sauce
38.00

FROM THE GRILL
All of our grill selection comes accompanied with eucalyptus smoked mash potato, warrigal spinach, mushroom cigar and pepperberry jus.

beef fillet
220g Coonawarra Beef Fillet
44.00

strip loin
300g Grass Fed Riverine Strip Loin
40.00

scotch fillet
300g Cape Byron Scotch Fillet
42.00

FEED ME EXPERIENCE
Chef's selection of five courses including the Red Ochre Grill Platter with all extras 81.00 pp

SIDES 10.00 EACH
salad
Baby leaf salad, radicchio, fennel, roasted pepitas,
pepper leaf honey mustard dressing

potato
Sweet potato and warrigal spinach gratin

seasonal greens
Sautéed beans and bok choi, slivered almonds

fries
Shoe string fries with chili salt, garlic aoli