a la carte menu

last updated March 2019

starters.

 

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 -

 

snacks. 4.50 each

OYSTERS

Streaky Bay Oysters with samphire and finger lime

(GF)

- or –

crumbed with samphire, bone marrow aioli and pickled onion

PRAWN

Katiaifi wrapped, lemon aspen aioli, tom yum powder

FRIED LAMB DUMPLING
black vinegar and quandong caramel

CAULIFLOWER & TRUFFLE SOUP (60MLS)
with pancetta crumb and chive wafer

 

entrée.

PRAWNS

Red Ochre harissa, chickpea tagine, rivermint raita, house made flat bread

21.50

LAMB SHOULDER TART

Braised lamb shoulder with white wine shallots, soubise, rivermint gel, samphire and chives served in brick pastry

18.50

SQUID (GF)

Seared baby squid with masterstock poached pork neck, wakame, squid ink cracker, sunrise lime and miso dressing

19.50

32.50 main

RATATOUILLE

Seasonal vegetables, melted brie, lemon pangrattato

18.50

MARKET FISH (GF)

Citrus cured, pickles, native limes, wasabi mayo, native greens and squid ink cracker

19.50

CROCODILE (GF)

Tempura Miso Crocodile, rivermint and green chilli mayo, ginger jelly, charred spring onion, pickled onion
and cured egg yolk

19.50

EMU

Sugar cured fan fillet, mountain pepper baba ghanoush, fried polenta gnocchi, riberries, rhubarb, sumac and oat crumb

20.50

 

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 and jus

35.5

GNOCCHI

Pan seared potato gnocchi with warrigal, samphire, fresh peas, asparagus and walnut pesto

22.50

32.50 main

COORONG MULLET

Oven roasted Coorong Mullet fillets with native
chimmi churri, rustic lemon & mint fattoush salad, lemon myrtle pickled pipis

36.00

BARRAMUNDI (GF)

Onion bhaji, rivermint with karkalla raita, warrigal spinach, blackened spiced carrot puree

37.50

KANGAROO

Orroroo char grilled kangaroo Loin, eucalyptus smoked sweet potato, hazelnuts, saltbush, smoked pork jowl, braised witlof and quandong jus

19.50

36.50 main

VEAL RIBEYE

Macadamia & herb crusted ribeye, warm salad of pumpkin, asparagus, pearl barley & wild rice, salsa verde & candied onion petals

37.50

DUCK (GF)

Air aged duck breast, confit leg and cabbage dumpling parsnip puree, baby beetroot
with lili pilli and raspberry jus

37.50

 

from the grill.

All of our grill selection comes accompanied with
eucalyptus smoked sweet potato mash, king brown mushroom, warrigal spinach, quandong relish and jus.

BEEF FILLET (GF)

220g Coonawarra Beef Fillet

42.50

STRIP LOIN (GF)

280g Grass Fed Riverine Strip Loin

38.00

SCOTCH FILLET (GF)

350g Cape Byron Scotch Fillet

46.50

 

feed me experience.

Chef’s selection of five courses including the Red Ochre Grill Platter with all the extras

81.00pp

 

sides. 10.00 each

SALAD

Baby leaf salad, radicchio, fennel, roasted pepitas,

pepper leaf honey mustard dressing

CARROTS

Warm salad of honey and wattle seed carrots,
red cabbage, candied walnuts, micro herbs

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