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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Winter Menu 48 – May 2015

LIGHT LUNCH & STARTERS

Wattle Seed Damper Loaf macadamia oil and native dukka7
Grilled Focaccia with rocket macadamia pesto, sundried tomato tapenade, balsamic and olive oil11
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
16
Ochre Sliders – choose any 3 for $18
– Pulled Port 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, capsium, 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 salad16
Spiced Calamari Skewers green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce18
Rocket gnocchi, pan seared chicken livers – pepper leaf cream sauce – parmesan crisp
20
Twice Cooked Pork Belly, Seared Queensland Scallops davidson plum jam and cauliflower puree22
Golf bugs, Queensland scallops – rice noodles, hoi sin butter sauce, candied sunrise lime and chilli26
Salt and pepper quail – watermelon rind and wild lime salsa20
Thai Beef Salad noodles, herbs, macadamia nuts, chilli lime dressing20

TASTING PLATES

Australian Antipasto Kangaroo terrine, Kakadu plum, smoked crocodile, riberry mayo, emu carpaccio – green ant salsa verde, Salmon beetroot gravlax, lemon aspen fresh fried cheese36
Seafood Compilation Tuna and swordfish sashimi – ponzu and wakami, mussels in coconut laksa, Thai calamari salad38
Game Platter Salt and pepper leaf crocodile, grilled kangaroo, wallaby topside – sweet potato fritter and dipping sauces34
Vegetarian Platter See daily specials29

MAIN COURSES

Salt & Native Pepper Crocodile & Prawns – Vietnamese pickles – lemon aspen sambal34
Char Grilled Kangaroo Sirloin – Quandong chilli glaze – sweet potato fritter, pak choi in hoi sin36
Baby Barramundi – chilli tomato lemon myrtle sauce – green papaya salad36
Chicken Breast – kangaroo tail jam pocket, sweet potato, sugar cane and sea parsley34
Lamb short loin – taro and quinoa, wattle seed mole, tomatoes36
Roast Duck Breast, confit leg – pommes dauphine, mushrooms and miso38
Morganbury Pork Fillet – savoury apple crumble, davidson plum relish, bacon custard35
Wallaby topside – saltbush slow roasted, cauliflower cous cous, baby vegetables and pea puree – wattle seed and Daintree vanilla glaze39
Rocky Creek Beef Tenderloin – roast bone marrow, confit potato, watercress, pepper berry jus39

SIDE ORDERS

Green Vegetables soya, mirin and sesame11
Roast Kipflers with duck fat, rosemary and Murray river salt flakes10
Rocket and Parmesan Salad balsamic and Queensland olive oil9
Jasmine Rice lemon myrtle and fried onion5
Spiced Fries8
Tossed Salad with lemon aspen macadamia dressing9

DESSERTS

Wattle Seed Pavlova Blood orange sorbet, macadamia biscotti16
The Chocolate Slut chocolate, raspberry and basil mille feuille, dark chocolate self saucing pudding – white chocolate ice cream, salted pecan brittle20
Strawberry and rivermint ravioli – pandanus creme caramel17
Davidson Plum mousse – macadamia pacoca – lemon myrtle and coconut ice cream17
Quandong brulee – hazelnut tuille
16
Affogato vanilla bean ice cream, coffee shot and liqueur of your choice16
Selected Gallo Cheese pepper leaf lavosh, fig chutney17
Ochre Dessert Platter – Go Wild! –  5 desserts – minimum four people15pp

COFFEE & TEAS – SERVED WITH SWEET TREATS

Cappuccino, Latte, Flat White4.5
Caramel, chocolate, white chocolate, vanilla or hazelnut5.0
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’s9.5
Dessert Wine (half bottle / glass – 100ml) gl/bt
2005 Noble One Botrytis Semillon NSW
14/45

FORTIFIED WINES

Grant Burge Aged Tawny Port Barossa Valley6.5
Morris Rutherglen liqueur Tokay Central Victoria8
Morris Rutherglen liqueur Muscat Central Victoria8
Morris Rutherglen liqueur Tawney Central Victoria
10
Mr Pickwick’s Particular Port Angaston SA10
Grandfather Port Barossa Valley14