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 $32.50pp for 2 or more people
Choose 3 quality dishes per platter from the light lunch section
+ our famous spiced fries + a glass of wine or beer

Lunch Set Menu see below – 2 course $35.00 pp – 3 course $48.00 pp

gluten free menus cairns

Lunch Menu 52 – Winter 2017

LIGHT LUNCH & STARTERS

Wattle Seed Damper Loaf macadamia oil and native dukka 8
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
16
Spring Rolls – Locally hand rolled at Barramundi gardens – Your choice of:
Barramundi, Kangaroo, Crocodile with lemon myrtle or Chicken San Choy Bow 
wild lime dipping sauce – pickled vegetables and salad
16

 

Spiced Calamari Skewers – green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce 20
Tuna and swordfish sashimi – cucumber, ponzu and wakami – smoked tomato sorbet 20
Twice Cooked Pork Belly, Seared Queensland Scallopsdavidson plum jam and cauliflower puree 22
Quinoa, roast beetroot and macadamia salad – fennel, orange and labna 17
Tasmanian Salmon Mi Cuit ginger and dessert lime – cucumber and native fresh herbs
22
Beef fillet satay – macadamia satay sauce – jasmine rice and pickle
20
Beef cheek and pepper leaf ravioli – pangrattato  19
Salt and pepper quail – compressed watermelon with finger lime 21
Red claw lobster – wok tossed in lemon myrtle green curry with rice noodle 24
Prawn Salad – tempura local prawns – Asian slaw – sunrise lime mayo 24

 

BURGERS – served with sweet potato or regular fries         $21

Ultimate Aussie – Premium beef and roo pattie – bacon, beetroot, jack cheese, onion rings, pickles, salad, bush tomato aioli  *beef only option available

The FNQ – barramundi tempura – Asian slaw, pickled cucumber, finger lime mayo

Aussie Game Platter   40                                                                                     

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

Fresh fish and Oysters – market price – see daily specials

MAIN COURSES

Tempura gulf bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle

Salt and native pepper leaf crocodile and prawns – Vietnamese pickles, lemon aspen sambal

Char grilled kangaroo sirloin – quandong chilli glaze, sweet potato fritter, bok choy

Queensland spanner crab – tomato and lemon myrtle chilli sauce – coconut rice

Chicken supreme – dukka crust – corn and asparagus, rosella flower, yoghurt cheese

Lamb rump with saltbush ash – beetroot sweet and sour – potato and rosemary dauphinoise

Roast duck breast – arancini – Davidson plum and ginger glaze – pumpkin and honey puree – watercress

Tablelands Premium beef – selected aged cuts from the best local producer – Morganbury

Tenderloin – 200gm – white chocolate and cumin mash, heirloom vegetables, pepper berry jus

The following steaks served with duck fat roast kipflers, black garlic and marrow butter, red onion jam          

Strip loin – 250gm – 28 day aged

Tomahawk – 600gm – 35 day aged

42

38

39

39

36

38

39

 

46

 

42

75

SIDE ORDERS

Green Vegetables soya, mirin and sesame 11
Tomato and bocconcini salad – sea parsley and bush tomato dressing

Roast Kipflers with duck fat, rosemary and Murray river salt flakes

14

10

Rocket and Parmesan Salad – balsamic and Queensland olive oil 9
Jasmine Rice lemon myrtle and fried onion 5
Sweet potato fries – bush tomato aioli 9
Spiced Fries 8
Tossed Salad with lemon aspen macadamia dressing 9

 

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 18 pp

 

COFFEE & 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, Wattle seed Barley & Cinnamon, Australis Peppermint, Green Tea & Lemon Myrtle
4.0
Liqueur Coffee Bailey’s, Kahlua, Frangelico, Grand Marnier, Jameson’s 9.5

Ochre’s  SET LUNCH MENU

Set Lunch Menu – Winter 2017

2 course $35.00 pp

3 course $48.00 pp

 

Includes glass of house wine or beer

And complimentary

Wattle seed Damper – macadamia oil and native dukka

 

Entree

Beef fillet satay – macadamia satay sauce – jasmine rice and pickle

Salt and spice calamari skewers – green vegetables with soya mirin – sweet chilli lemon myrtle sauce

Barramundi spring rolls – Vietnamese pickles – ginger and dessert lime sauce

Main course

Beer batter Barramundi – sweet potato fritter and watercress salad

Chicken supreme with dukka crust – corn and asparagus, rosella flower, yoghurt cheese

Lamb rump with saltbush ash – beetroot sweet and sour – potato and rosemary dauphinoise

 

Dessert

Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti

Quandong brulee – hazelnut tuille

Dark Chocolate self saucing pudding – double choc ice cream

Please note: Dishes may be adjusted slightly by Chef- these items are not Set.

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