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 Menu 51 – Summer 2016 / 2017


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
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
– Karagi chicken,  Asian pickle and wasabi mayo
– Roast mushroom, capsicum, pesto and feta
– Smoked ocean trout with green papaya salad
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
Spiced Calamari Skewers – green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce 20
Tableland Beef Carpaccio – rolled in native peppers, pickled beetroot, radish, corn, smoked double cream – pecorino 21
Twice Cooked Pork Belly, Seared Queensland Scallopsdavidson plum jam and cauliflower puree 22
Thai calamari salad – wok tossed in tomato chilli salad – pak choi and egg noodle 19
Tasmanian Salmon Mi Cuit ginger and dessert lime – cucumber and native fresh herbs
Beef fillet satay – macadamia satay sauce – jasmine rice and pickle
Tempura Gulf Bugs on Lemongrass – green papaya salad – sweet chilli lemon myrtle 28
Salt and pepper quail – compressed watermelon with finger lime 21
Thai Beef Salad – soba noodles, herbs, macadamia nuts, chilli lime dressing 22
Prawn Salad – tempura local prawns – Asian slaw – sunrise lime mayo 22


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

Fresh fish and Oysters – market price – see daily specials


Yabby, prawn and clam – lemon myrtle fettuccini – chilli garlic vanilla white wine sauce

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

Chicken supreme – blackened rice cake – smoked tomato salsa – avocado – pepperleaf crispy skin

Summer lamb – marinated tenderloins – panzanella salad – bush tomato aioli

Morganbury pork fillet – macadamia crumbed – Davidson plum and cucumber pickle, fennel purée – Dijon foam

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

Tenderloin – 200gm – potato fondant, kale, onion purée, 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













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



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 – Davidson Plum sorbet, macadamia biscotti 16
Chocolate Slut – Milk chocolate tartlet with white chocolate and pepperberry mousse, dark chocolate self saucing pudding double chocolate ice cream – candied chilli and sunrise lime 20
Mango Delice – mango, passionfruit, coconut and macadamia – lychee jelly, peanut praline – strawberry and rivermint sorbet 18
Davidson Plum mousse – macadamia pacoca – lemon myrtle and coconut ice cream 18
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 18
Ochre Dessert Platter – Go Wild! –  4 desserts – minimum four people 17pp


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