Lunch 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.

The Ochre Daily Lunch Platter $29.50pp for 2 or more people
Choose 3 quality dishes from the light lunch section + our famous spiced fries + a glass of wine or beer.

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Menu 50 – May 2016


Wattle Seed Damper Loaf macadamia oil and native dukka 7
Grilled Focaccia with rocket macadamia pesto, sundried tomato tapenade, balsamic and olive oil 11
Ochre house salad mixed salad leaves, semi dried tomato, bacon, olives,  Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise –
add crispy chicken, smoked crocodile or smoked salmon for $8.00
Ochre Sliders – choose any 3 for $18
– Pulled Pork with pineapple chilli jam
– Rocky creek beef tenderloin, onion jam, mustard and cheese
– Crocodile pattie, avocado, brie and sweet chilli
– Satay chicken and asian pickle
– Roast mushroom, capsicum, pesto and feta
– Smoked ocean trout with green papaya salad
Barramundi or Chicken San Choy Bow Spring Rolls wild lime dipping sauce – pickled vegetables and salad 16
Spiced Calamari Skewers green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce 18
Twice Cooked Pork Belly, Seared Queensland Scallops davidson plum jam and cauliflower puree 22
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
Salt and pepper quail – compressed watermelon with finger lime 20
Thai Beef Salad soba noodles, herbs, macadamia nuts, chilli lime dressing 20


Son in Law eggs   24
boiled & wok tossed eggs in fresh chilli, tamarind and palm sugar – pulled pork, Asian slaw and Taro chips

Big Breaky  22
Grilled kransky, bacon, sauerkraut, onion jam, eggs sunny side up – sweet potato fritter with sour dough


Aussie Game Platter   40                                                                                     

Salt and pepper leaf crocodile, grilled kangaroo, wallaby topside – sweet potato fritter and dipping sauces

Australian Antipasto   40

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


Chicken Supreme – Poached in coconut – taro, sweet potato and leeks 34
Salt & Native Pepper Leaf Crocodile & Prawns – Vietnamese pickles – lemon aspen sambal 36
Char Grilled Kangaroo Sirloin – Quandong chilli glaze – sweet potato fritter, bok choy 38
Roast Duck Breast – spiced duck pancake – asian and native Australian raw salad, hoi sin butter sauce

Morganbury Beef Tenderloin – 200gm – white chocolate and cumin mash, watercress, pepper berry jus




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
Jasmine Rice lemon myrtle and fried onion 5
Spiced Fries
Sweet potato fries- garlic aioli
Tossed Salad with lemon aspen macadamia dressing 9


Wattle Seed Pavlova Blood orange 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
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! –  5 desserts – minimum four people 15pp


Cappuccino, Latte, Flat White 4.5
Caramel, chocolate, white chocolate, vanilla or hazelnut 5.0
Short black, Espresso, Macchiato, Long black
Pot of Tea
Lemon Myrtle, Earl Grey, English Breakfast, Daintree Tea Leaf, Forest Berry, Chamomile, Peppermint, Green Tea and Jasmine, Aniseed Myrtle, Wild Hibiscus, Wattle seed Barley & Cinnamon, Australis Peppermint, Green Tea & Lemon Myrtle
Liqueur Coffee Bailey’s, Kahlua, Frangelico, Grand Marnier, Jameson’s 9.5
Dessert Wine (half bottle / glass – 100ml) gl/bt
2009 Noble One Botrytis Semillon NSW


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
Mr Pickwick’s Particular Port Angaston SA 10
Grandfather Port Barossa Valley 14