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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Winter Menu 50 2016

TASTING PLATES

Australian Antipasto Salmon green ant gravlax, smoked kangaroo with wild spice – Kakadu plum 26/40
Seafood Compilation Tuna and swordfish sashimi – ponzu and wakami, prawn and rice noodle in coconut laksa, Japanese spanner crab custard 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 7

STARTERS AND MAINS

Twice Cooked Pork Belly & Seared Queensland Scallops Davidson plum jam and cauliflower puree 22
Salt and pepper quail – compressed watermelon with finger lime 21
Wattle seed cavatelli – 3 mushrooms – pepper leaf pecorino 19
Tasmanian Salmon Mi Cuit – ginger and dessert lime – cucumber and samphire 22
Tempura Gulf bugs on lemongrass –green papaya salad – sweet chilli lemon myrtle 26/39
Salt & Native Pepper Leaf Crocodile & Prawns Vietnamese pickles, lemon aspen sambal 22/36
Char Grilled Kangaroo Sirloin quandong chilli glaze, sweet potato fritter, bok choy 22/38

MAIN COURSE

Chicken supreme – poached in coconut – taro, sweet potato and leeks 36
Lamb Rump – smoked eggplant, lime bean puree – preserved lemon and bush tomato jus 36
Roast Duck Breast – spiced duck pancake – Asian and native Australian raw salad, hoi sin butter sauce 39
Morganbury pork fillet – mojo marinade – peruvian slaw, smoked corn, chipotle mayo 38
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 76

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

Tenderloin – 200gm – white chocolate and cumin mash, watercress, pepper berry jus 42
The following steaks served with duck fat roast kipflers, black garlic and marrow butter, red onion jam
Strip Loin – 250gm – 28 day aged 40
Tomahawk – 600gm – 35 day aged 75

OCHRE PLATTERS

Australian Game Platter (minimum of two people) 52pp
Seafood Platter (minimum of two people) 76pp
Taste of Australia 4 course set menu (minimum of two people) 70pp
Vegetarian Tasting Plate 30pp

SIDE ORDERS

Green Vegetables soya, mirin and sesame 11
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 – rosella jam lamington, native tamarind coulis, dark warmed chocolate mousse, double chocolate ice cream 20
Pandan Pannacotta – strawberry and riberry – lace biscuit 17
Davidson plum mousse – macadamia pacoca – lemon myrtle and coconut ice cream 17
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 17
Ochre Dessert Platter – Go Wild! –  4 desserts – minimum four people 16pp

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
Dessert Wine (half bottle / glass – 100ml) gl/bt
2009 Noble One Botrytis Semillon NSW
14/45

FORTIFIED WINES

Grant Burge Aged Tawny Port Barossa Valley 6.5
Morris Rutherglen liqueur Tokay Central Victoria 8
Morris Rutherglen liqueur Muscat Central Victoria 8
Morris Rutherglen liqueur Tawney Central Victoria
8
Mr Pickwick’s Particular Port Angaston SA 10
Grandfather Port Barossa Valley 14