Dinner Menu

While some restaurants create a new dish for which they become renowned, the chefs at Ochre Restaurant have created a whole new cuisine, unique in its use of Australian native foods and knowledge, that is a legendary dining experience.

Our Chefs constantly strive to develop new and exciting dishes that maximise the flavour possibilities of our amazing range of native produce, and the seasonal nature of many of our ingredients, are reflected in the regular changes that our menus undergo.

Menu 52 Winter 2017

 
Australian Antipasto
Salmon green ant gravlax, smoked kangaroo with wild spice – Kakadu plum, emu wonton – Davidson plum chilli sauce, smoked crocodile – riberry mayo, Caprese and damper crumb
26/40
   

BREADS

 
Grilled Focaccia macadamia and rocket pesto, sundried tomato tapenade, balsamic and olive oil 11
Wattle Seed Damper Loaf macadamia oil and native dukka 8

STARTERS AND MAINS

Twice Cooked Pork Belly & Seared Queensland Scallops – Davidson plum jam and cauliflower puree 22
Quinoa, roast beetroot and macadamia salad – fennel, orange and labna 17
Tuna and swordfish sashimi – cucumber, ponzu and wakami – smoked tomato sorbet 20
 Beef cheek and pepper leaf ravioli – pangrattato 19
Salt and pepper quail – compressed watermelon with finger lime 21
Tasmanian Salmon Mi Cuit – ginger and dessert lime – cucumber and native fresh herbs 22
Red claw lobster – wok tossed in lemon myrtle green curry with rice noodle 24/40
Tempura Gulf bugs on lemongrass –green papaya salad – sweet chilli lemon myrtle 28/42
Salt & Native Pepper Leaf Crocodile & Prawns Vietnamese pickles, lemon aspen sambal 22/39
Char Grilled Kangaroo Sirloin quandong chilli glaze, sweet potato fritter, bok choy 22/39

 

MAIN COURSE

Tablelands pork trio – pork shoulder feijoada with apple and muntries – Bundaberg ginger beer short ribs

and pork jowl char siu

38
Chicken supreme with dukka crust – corn and asparagus, rosella flower, yoghurt cheese 36
Lamb rump with saltbush ash – beetroot sweet and sour – potato and rosemary dauphinoise 38
Roast Duck Breast –– arancini – Davidson plum and ginger glaze – pumpkin and honey puree – watercress 39
Wallaby topside sea parsley, lemon aspen cous cous – pea purée – wattle seed and Daintree vanilla sauce 40
Queensland spanner crab – tomato and lemon myrtle chilli sauce – coconut rice                                                 22/39

 

Fresh fish and Oysters – market price – see daily specials

TABLELANDS PREMIUM BEEF – SELECTED AGED CUTS FROM THE BEST LOCAL PRODUCER – MORGANBURY

Tenderloin – 200gm – white chocolate and cumin mash, heirloom vegetables, pepper berry jus 46
The following steaks served with duck fat roast kipflers, black garlic and marrow butter, red onion jam  
Strip Loin – 250gm – 28 day aged 42
Tomahawk – 600gm – 35 day aged 75

 

OCHRE PLATTERS

Australian Game Platter (minimum of two people) 54 pp
Seafood Platter (minimum of two people) 76 pp
Taste of Australia (4 course set menu – minimum of two people) 70 pp
Vegetarian Tasting Plate 30 pp

SIDE ORDERS

Green Vegetables soya, mirin and sesame

Tomato and bocconcini salad – sea parsley and bush tomato dressing

11

14

Roast Kipflers with duck fat, rosemary and Murray river salt flakes 10
Rocket and Parmesan Salad balsamic and Queensland olive oil 9
Jasmin Rice lemon myrtle and fried onion 5
Spiced Fries 8
Sweet potato fries – bush tomato aioli 9
Tossed Salad with lemon aspen macadamia dressing 9
Red Ochre Salad mixed salad leaves, roast Roma tomato, crisp bacon, olives,
feta cheese, spiced macadamia nuts – garlic mayonnaise
16

 

DESSERTS

Wattle Seed Pavlova Davidson plum sorbet, macadamia biscotti 16
Chocolate Slut – couverture chocolate mousse – dark chocolate self saucing pudding – double chocolate ice cream – candied chilli and sunrise lime 20
Deconstructed riberry banofee pie – macadamia crumb, dolce de leche, smoked Iridium rum – caramalised banana and banana gelato 17
Davidson plum mousse – macadamia pacoca – lemon myrtle and coconut ice cream 18

 

Quandong brulee – hazelnut tuille
17
Affogato vanilla bean ice cream, coffee shot and liqueur of your choice 16
Selected Gallo Cheese pepper leaf lavosh, fig chutney 20
Ochre Dessert Platter – Go Wild! –  4 desserts – minimum four people 17 pp

 

COFFEE AND TEAS – SERVED WITH SWEET TREATS

Cappuccino, Latte, Flat White 4.5
Caramel, chocolate, white chocolate, vanilla or hazelnut 5.0
Short black, Espresso, Macchiato, Long black
3.5
Pot of Tea
Lemon Myrtle, Earl Grey, English Breakfast, Daintree Tea Leaf, Forest Berry, Chamomile, Peppermint, Green Tea and Jasmine, Aniseed Myrtle,Wild Hibiscus, Wattleseed Barley & Cinnamon, Australis Peppermint, Green Tea & Lemon Myrtle
4.0
Liqueur Coffee Bailey’s, Kahlua, Frangelico, Grand Marnier, Jameson’s and more…
9.5