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 47 Summer 2014/15

Tasting plates

Australian Antipasto – 24 / 38
Lemon aspen salmon gravlax, kangaroo terrine – Kakadu plum, emu carpaccio – green ant salsa verde, smoked crocodile – riberry mayo, beetroot ricotta and samphire

Seafood Compilation – 26 / 40
Saku tuna – ponzu and wakami, Peruvian potato and crab salad, saffron and herb mussels, Thai Calamari salad

Grilled focaccia – macadamia and rocket pesto, sundried tomato tapenade, balsamic and olive oil – 11
Wattle seed damper loaf – peanut oil and native dukka – 7

Fresh soup, daily fish and seafood – see our specials list – market price

Twice cooked pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree            22
Chicken and macadamia terrine – sunrise lime chutney, crisp prosciutto and fennel                                   19
Mojo quail – cucumber, coastal ice leaf, feta, pomegranate and mango salad – Cuban citrus dressing      20
Tempura Gulf Bugs on lemongrass – green papaya salad, sweet chilli lemon myrtle dipping sauce         24 / 36
Salt and native pepper leaf crocodile and prawns – Vietnamese pickles, lemon aspen sambal                22 / 34
Char grilled kangaroo sirloin – quandong chilli glaze, sweet potato fritter, pak choi in hoi sin                   22 / 36

Wild barramundi, crab omelette – steamed in banana leaf – mango and desert lime salsa, taro chips        36
Chicken and leek pie, roast breast with sea parsley and bacon – piccalilli and mushroom foam                  34
Lamb fillet – marinated and grilled – panzanella salad, bush tomato aioli                                                    34
Roast duck breast – miso dauphinoise, Davidson plum and ginger glaze, rosella relish and snake beans     35
Morganbury pork fillet – bourbon and peppercorn glaze, apple slaw, corn fritter – jalapeno and mango salsa            34
Wallaby topside – saltbush slow roasted – cauliflower cous cous, baby vegetables and carrot purée – bush tomato and balsamic glaze  38
Rocky Creek beef tenderloin – smoked potato mash, kale, onion jam – wattle seed and Daintree vanilla sauce          38

Ochre Platters – See Daily Specials
Australian game platter (minimum of two people)  – 50 pp
Seafood platter (minimum of two people) – 69 pp
Taste of Australia – 4 course set menu (minimum of two people) – 70 pp
Vegetarian tasting plate – 30 pp

Side Orders
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
Jasmin rice, lemon myrtle and fried onion 5
Spiced fries 8
Tossed salad with lemon aspen macadamia dressing 9
Red Ochre salad – 16
mixed salad leaves, roast Roma tomato, crisp bacon, olives,
feta cheese, spiced macadamia nuts – garlic mayonnaise


Wattle seed Pavlova – blood orange sorbet – macadamia biscotti   16
The chocolate slut –chocolate and caramel tart, orange macaroon with dark chocolate mousse
– white chocolate financier and river mint ice cream  18
French churros – chocolate sauce and finger lime – vanilla bean ice cream   17

Pandanus panacotta – native tamarind coulis, macadamia tuille  16

Tropical trifle – mango jelly, lemon myrtle mousse, seasonal fruits, biscuit and galangal sorbet   17

Summer fruits and sorbet   16

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  15 pp