restaurant dinner menu



While some restaurants create a new dish for which they become renowned, the chefs at Ochre Restaurant Cairns 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.

DINNER MENU 34

  Gluten free menu - click here
Breads    
Grilled focaccia – macadamia and rocket pesto, tomato & basil salsa, dill olive oil
9
  
Wattle seed damper loaf – peanut oil and native dukka
6
  
Starters
Today’s soup (see daily specials) from
9
Seared kangaroo fillet – wild spice crust – rocket, roast baby beet, fennel and shaved parmesan salad
19
Bay bug tails and prawn mousseline – watermelon rind and dessert lime salsa – crisp noodle
24
Porcini mushroom risotto – lemon aspen salsa verde – pecorino and semi dried tomato’s
17
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
  
Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal 22 33
 
Tasting plates
Australian Antipasto
kangaroo terrine - kakadu plum, crocodile wonton – red peppre jam, emu pate – bush tomato chilli sauce, capsicum and goats cheese roulade
22
34
 
Seafood Compilation
Japanese cured tuna in betel leaf, garlic braised black mussels and bruschetta, shallot and sesame oysters, tempura swimmer crab – ginger wild lime sauce
23
35
 
Main Courses
Ocean trout fillet – corn fritter - Cajun spiced tomato and avocado salsa – lemon aspen mayo
31
Roast duck breast, confit leg – Asian green salad - Davidson plum and sambal sauce  
32
Roast chicken supreme – proscuitto wrapped – buffalo mozzarella and herb pocket - honey roast pumpkin and tomato pepper leaf tea   29
Grilled lamb short loin – fig and apricot cous cous – harissa jus – Mediterranean vegetable salsa    31
Char grilled kangaroo sirloin – quandong chilli glaze – sweet potato fritter and bok choy
33
Slow roast emu fan fillet – smashed kipfler’s, crisp prosciutto – wild mushroom cream sauce
34
‘Terrarosa’ MSA beef tenderloin –sweet miso eggplant – rosti potato – star anise butter sauce
35
 
Red Ochre Platters - See Daily Specials
Australian game platter (minimum of two people)
48 pp
Seafood platter (minimum of two people) 
66 pp
Taste of Australia - 4 course set menu (minimum of two people)        
66 pp
Side Orders
Spinach and yam gratin 
10
Rocket and Parmesan salad  
8
Jasmin rice, lemon myrtle and fried onion 
5
Spiced fries 
7
Fresh asparagus with olive oil hollandaise
10
Tossed salad with lemon aspen macadamia dressing
8
Red Ochre salad
mixed salad leaves, roast Roma tomato, crisp bacon, olives,
Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise
15
 
Desserts
Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti 
14
Palm sugar and kaffir lime panacotta – chilli and lime syrup – kataiffi pastry
14
  
Chocolate cheesecake, rosella flower jelly 
14
Quandong pie – macadamia crumble – lemon myrtle ice cream    
14
  
Selected Australian cheese, wattle seed lavosh – fig chutney    
15
 
Red Ochre dessert platter - Go Wild! -  5 desserts - minimum four people      
14 pp
     
 
 

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