Last Updated 10.10.18

GROUP MENU A

BREAD
organic sourdough mountain pepper leaf mini loaf served with olive oil & bush tomato balsamic

ENTREE PLATTER
ABURI SALMON with charred corn & Asian herbs
PORK BELLY with native salsa verde & wild greens
LAMB DUMPLING with black vinegar & quandong caramel
EMU FAN FILLET with baba ghanoush, polenta, rhubarb & riberries

MAIN COURSE
CONE BAY BARRAMUNDI
Onion bhaji, rivermint with kakala raita, warrigal spinach,
bunya nut and potato pave

FREE RANGE CHICKEN 2 WAYS
Butter poached chicken breast, confit chicken leg, pumpkin terrine, charred leek, whey onions, wild rice, macadamia crumb, native thyme vinaigrette & jus

ORROROO KANGAROO LOIN
Char grilled kangaroo loin, eucalypt smoked sweet potato mash, hazelnuts, smoked pork jowl, roasted witlof & quandong jus

GNOCCHI
Walnut and potato gnocchi, trio of Adelaide Hills mushrooms, warrigal greens, peas, beurre blanc

SIDE
Mixed leaf salad, fresh peas, pickled onions, buttermilk,
lemon myrtle dressing

DESSERT PLATTER
MACERATED FRUITS with wattleseed cream, meringue & strawberry gum
DAVIDSON PLUM MACARON with lemon cream
CHARRED RHUBARB CHEESECAKE with sable crumb & vanilla tuile
DOUBLE CHOCOLATE BROWNIE with native currant & coconut

Select your format & price from above when booking / this will apply to your whole group.
A deposit is required to confirm bookings – this is non-refundable unless the space is rebooked.
Price/content is correct at the time of quoting with any imminent changes given min. 30 days notice.
We can do one group a/c or table accounts; No cash & carry; No cheques; Account payable at completion of function.
Valid till November 2018. Exclusive use of venue – POA

Prices                                                                 Mon – Thurs                                     Fri - Sat
2 Course:;                                                 Entrée/Mains or Mains/Dessert $58.50        n/a
3 Course;                                                  Entrée, Mains & Dessert               $66.50        $72.50

GROUP MENU B

BREAD
organic sourdough mountain pepper leaf mini loaf served with olive oil & bush tomato balsamic

ENTREE
ABURI SALMON BELLY
charred sweetcorn, spring onion, chili spiced peanuts,
sesame, finger lime & soy dressing

MURRAY VALLEY ROASTED PORK BELLY
pickled daikon, radish, native salsa verde & wild greens

PUMPKIN
Redgum smoked pumpkin, pan-seared haloumi, wattleseed & macadamia crumb,
native salsa verde, saltbush chips

MAIN COURSE
CONE BAY BARRAMUNDI
Onion bhaji, rivermint with karkalla raita, warrigal spinach, bunya nut & potato pavé

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

NARACOORTE PRIME MSA BEEF
COOKED MEDIUM RARE
char grilled with confit garlic & saltbush baby potatoes, swiss brown mushrooms,
baby spinach & red wine jus

GNOCCHI
Walnut and potato gnocchi, trio of Adelaide Hills mushrooms, warrigal greens, peas, beurre blanc

SIDE
Mixed leaf salad, fresh peas, pickled onions, buttermilk, lemon myrtle dressing (vg)

DESSERTS
MACADAMIA CREAM MERINGUE
meringue disk atop macerated native fruits, macadamia nut whipped cream, Quandong yoghurt sorbet,
native thyme sherbet & strawberry gum

RED OCHRE BROWNIE
Warm double chocolate brownie, chocolate sorbet, marshmallow, Davidson plumb gel

DECONSTRUCTED CHEESE CAKE
Whipped yogurt cheese cake, wood fired rhubarb, bitter caramel & vanilla tuille

Prices                                                                      Mon – Thurs                               Fri - Sat
2 Course; Entrée/Mains or Mains/Dessert    $64.50                                           n/a
3 Course; Entrée, Mains & Dessert                  $75.50                                            $79.50

Chefs selection three course shared menu

Snack selection - options may include

PRAWNS
Spencer Gulf prawn tom yum on shrimp crackers
FRIED LAMB DUMPLING
black vinegar and quandong caramel
CAULIFLOWER & TRUFFLE SOUP (60MLS)
with pancetta crumb and chive wafer

Entrée selection - options may include 

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

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

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

Main Course

RED OCHRE GRILL PLATTER

with sides and accompaniments

Prices                                                               Mon – Thurs                    Fri - Sat

3 Course; Snack Entrée, Mains                 $60.00                               $65.00

Available for groups from 8 people up to a maximum of 18 people on one table or larger groups on multiple tables