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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Summer Menu 49 2015/2016


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 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
Pumpkin salt bush gnocchi – burnt butter, cherry tomato, capers, kale 19
Tempura Gulf Bugs – green papaya salad – sweet chilli lemon myrtle 26
Salt and pepper quail – watermelon rind and wild lime salsa 20
Thai Beef Salad noodles, herbs, macadamia nuts, chilli lime dressing 20


Australian Antipasto Salmon Beetroot gravlax, kangaroo tail ‘jam’ – damper crumb and Kakadu plum, emu carpaccio – green ant salsa verde, smoked crocodile – riberry mayo, bush tomato gazpacho 38
Seafood Compilation Tuna and swordfish sashimi – ponzu and wakami, mussels and rice noodles in coconut laksa, local octopus chimichurri – capsicum jam 38
Game Platter Salt and pepper leaf crocodile, grilled kangaroo, wallaby topside – sweet potato fritter and dipping sauces 34
Vegetarian Platter See daily specials 30


Salt & Native Pepper Crocodile & Prawns – Vietnamese pickles – lemon aspen sambal 34
Char Grilled Kangaroo Sirloin – Quandong chilli glaze – sweet potato fritter, pak choi in hoi sin 36
Baby Barramundi – chilli tomato lemon myrtle sauce – green papaya salad 36
Twice cooked supreme – mango and avocado salad – sunrise lime and honey dressing – candied chilli 34
Lamb tenderloin – Israeli cous cous, preserved lemon, smoked eggplant and lemon aspen yoghurt 36
Duck Confit Choux – Roast duck breast, citrus, fennel and rosella relish 38
Morganbury Pork Fillet – Waldorf salad, pommes dauphine – bacon custard 35
Wallaby topside – saltbush slow roasted, cauliflower cous cous, baby beets and eschallots, pea puree – wattle seed and Daintree vanilla glaze 39
Rocky Creek Beef Tenderloin – roast bone marrow, succotash, watercress, pepper berry jus 39


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 8
Tossed Salad with lemon aspen macadamia dressing 9


Wattle Seed Pavlova Blood orange sorbet, macadamia biscotti 16
Honey, Mango and Macadamia – Honey and macadamia ice cream, mango mousse tuile, caramelized mango cheek, honey comb 20
Rivermint Pannacotta – Pistachio crumb – raspberry and rivermint gel 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
2005 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