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.

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Menu 51 Summer 2016 / 2017

TASTING PLATES

 
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
Seafood Compilation

Tuna and swordfish sashimi – ponzu and wakami, prawn and rice noodle in coconut laksa, Thai calamari

26/44

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

Thai Calamari salad – wok tossed in tomato chilli salad – pak choi and egg noodle 19
Twice Cooked Pork Belly & Seared Queensland Scallops – Davidson plum jam and cauliflower puree 22
Salt and pepper quail – compressed watermelon with finger lime 21
Tasmanian Salmon Mi Cuit – ginger and dessert lime – cucumber and native fresh herbs 22
Tableland Beef Carpaccio – rolled in native peppers, pickled beetroot, radish, corn, smoked double cream – pecorino 21
Tempura Gulf bugs on lemongrass –green papaya salad – sweet chilli lemon myrtle 28/42
Yabby, prawn and clam – lemon myrtle fettuccini – chilli garlic vanilla white wine sauce 26/40
Salt & Native Pepper Leaf Crocodile & Prawns Vietnamese pickles, lemon aspen sambal 22/38
Char Grilled Kangaroo Sirloin quandong chilli glaze, sweet potato fritter, bok choy 22/39

MAIN COURSE

Morganbury pork fillet – macadamia crumbed – Davidson plum and cucumber pickle, fennel purée – Dijon foam 38
Chicken supreme – blackened rice cake – smoked tomato salsa – avocado – pepperleaf crispy skin 36
Summer Lamb – marinated tenderloins – panzanella salad – bush tomato aioli 38
Roast Duck Breast – green tea soba noodles – mango apple and pear kimchi – Davidson plum master stock 39
Wallaby topside saltbush slow roasted – kipfler potato and citrus smash, candied prosciutto – wattle seed and Daintree vanilla glaze 40
Chefs Duck & Rice – twice cooked duck – coconut and bush tomato sauce – Brazilian rice and beans Half 39/Whole 66

Fresh fish and Oysters – market price – see daily specials

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

Tenderloin – 200gm – potato fondant, kale, onion puree and pepper berry jus 44
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
Taste of Australia 4 course set menu (minimum of two people) 70pp
Vegetarian Tasting Plate 30pp

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
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 – Milk chocolate tartlet with white chocolate and pepperberry mousse, dark chocolate self saucing pudding double chocolate ice cream – candied chilli and sunrise lime 20
Mango Delice – mango, passionfruit, coconut and macadamia – lychee jell, peanut praline – strawberry and rivermint sorbet 18
Davidson plum mousse – macadamia pacoca – lemon myrtle and coconut ice cream 18
Quandong brulee – hazelnut tuille
16
Affogato vanilla bean ice cream, coffee shot and liqueur of your choice 16
Selected Gallo Cheese pepper leaf lavosh, fig chutney 18
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