Red Ochre Lunch Platter $26.50pp – see daily specials3 quality dishes served banquet style + our famous spiced fries + a glass of wine
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| Light Lunch |
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Wattle seed damper loaf – peanut oil and native dukka |
6 |
Grilled focaccia with rocket macadamia pesto, tomato concasse and dill infused olive oil |
9 |
Chilled prawn, avocado and wasabi mayonnaise on grilled focaccia - served with garden salad |
15 |
Smoked salmon, crème fraiche and baby capers on grilled focaccia - served with garden salad |
16 |
Red Ochre BLT – with bush tomato mayonnaise, salad and fries |
14 |
Barramundi spring rolls – wild lime dipping sauce – pickled vegetables |
17 |
Spiced calamari skewers –asparagus, snow pea, oyster mushroom, chilli salad
cassava chips and sweet chilli lemon myrtle dipping sauce |
17 |
Seared kangaroo fillet – wild spice crust – rocket, roast baby beet, fennel and shaved parmesan salad |
19 |
Porcini mushroom risotto – lemon aspen salsa verde – pecorino and semi dried tomato’s |
15 |
Emu and vermicelli spring rolls – green papaya salad – Davidson Plum and chilli foam |
20 |
Ceviche of wild barramundi and ocean trout – finger lime dressing – shoots, cashew and crackling salad |
21 |
Char sui pork belly – seared Queensland scallops – pineapple chilli jam – hoi sin |
20 |
Chicken and green vegetable stir-fry – egg noodles – lemon aspen and honey sauce |
19 |
Tasting plates |
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Australian Antipasto |
28 |
Kangaroo terrine – Kakadu plum, crocodile wonton – red pepper jam, lemon myrtle pickled octopus
emu pate – bush tomato chilli sauce, capsicum and goats cheese roulade |
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Seafood Compilation |
30 |
Sand crab avocado and taro chip tian, garlic braised black mussels and bruschetta, shallot and sesame oysters, tempura tiger prawns – ginger wild lime sauce |
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Game Platter |
28
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| Salt and pepper leaf crocodile, grilled kangaroo, roast emu fillet – sweet potato fritter and dipping sauces |
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| Main Courses |
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Salt and native pepper crocodile and prawns – Vietnamese pickles – desert lime sambal |
29 |
| Ocean trout fillet – corn fritter - Cajun spiced tomato and avocado salsa – lemon aspen mayo |
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| Roast duck breast, confit leg – Asian green salad - Davidson plum and sambal sauce |
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| Grilled lamb short loin – fig and apricot cous cous – harissa jus – Mediterranean vegetable salsa |
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| Char grilled kangaroo sirloin – quandong chilli glaze – sweet potato fritter and bok choy |
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| Slow roast emu fan fillet – smashed kipfler’s, crisp prosciutto – wild mushroom cream sauce |
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| ‘Terrarosa’ MSA beef tenderloin –sweet miso eggplant – rosti potato – star anise butter sauce |
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