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.

View the Printable Full Lunch Menu 47

Kids menu – click here

Lunch Menu 47

The Ochre Daily Lunch Platter $29.50pp – 2 or more people
Choose 3 quality dishes + our famous spiced fries + a glass of wine or beer

Light lunch and starters

Wattle seed damper loaf – macadamia oil and native dukka   7
Grilled focaccia with rocket macadamia pesto, sundried tomato tapenade, balsamic and olive oil  11
Ochre house salad     16
mixed salad leaves, semi dried tomato, bacon, olives,  Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise – add crispy chicken or smoked salmon for 8

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    16
Premium fillet steak sandwich – onion jam, grain mustard, cheddar, salad and fries   18
Croc burger – crocodile and chicken mince pattie – avocado, brie and sweet chilli sauce, salad and fries  18
Barramundi or Chicken san choy bow spring rolls – wild lime dipping sauce – pickled vegetables and salad   17
Spiced calamari skewers – green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce  18
Chicken and macadamia terrine – sunrise lime chutney, crisp prosciutto and fennel salad   19
Twice cooked pork belly, seared Queensland scallops – Davidson plum jam and cauliflower puree   22
Tempura Gulf Bugs on lemongrass – green papaya salad – sweet lemon myrtle chilli sauce    24
Mojo quail – cucumber, coastal ice leaf, feta, pomegranate and mango salad – Cuban citrus dressing    20
Thai beef salad – noodles, herbs, macadamia nuts, chilli lime dressing   20

Tasting plates

Australian Antipasto 36

Kangaroo terrine – Kakadu plum, smoked crocodile – riberry mayo, beetroot ricotta with samphire,
Lemon aspen salmon gravlax, emu carpaccio – green ant salsa verde

Seafood Compilation 38

Saku Tuna – ponzu and wakami, Peruvian potato and crab salad, saffron and herb mussles, Thai calamari salad

Game Platter 34
Salt and pepper leaf crocodile, grilled kangaroo, wallaby topside – sweet potato fritter and dipping sauces

Vegetarian Platter – see daily specials 29

Main courses

Salt and native pepper crocodile and prawns – Vietnamese pickles – lemon aspen sambal  34
Char grilled kangaroo sirloin – quandong chilli glaze – sweet potato fritter, pak choi in hoi sin    36
Wild Barramundi, crab omelette – steamed in banana leaf – mango and desert lime salsa, taro chips  36
Morganbury pork fillet – Bourbon and peppercorn glaze, apple slaw, corn fritter – jalapeno and mango salsa  34
Chicken and leek pie, roast breast with sea parsley and bacon – piccalilli and mushroom foam   34
Lamb fillets – marinated and grilled – panzanella salad – bush tomato aioli    34
Roast duck breast – miso dauphinoise, rosella relish, snake beans – Davidson plum and ginger glaze   35
Wallaby topside – saltbush slow roasted, cauliflower cous cous, baby vegetables and carrot puree – bush tomato    38

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
Jasmine rice, lemon myrtle and fried onion   5
Spiced fries   8
Tossed salad with lemon aspen macadamia dressing   9


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 panna cotta – native tamarind coulis, macadamia tuille 16
Tropical trifle – mango jelly, lemon myrtle mousse, seasonal fruits, biscuit and galangal sorbet17
Summer sorbets and fruits   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

Coffee & Teas – served with sweet treats

Cappuccino, Long Black, Latte, Flat White     4.5
Short black, espresso, macchiato     3.5
Pot of Tea     3.5
Lemon Myrtle, Earl Grey, English Breakfast, Daintree Tea Leaf, Forest Berry,
Chamomile, Peppermint, Green Tea and Jasmine, Aniseed Myrtle,Wild Hibiscus,
Wattleseed Barley & Cinnamon, Australis Peppermint, Green Tea & Lemon Myrtle

Liqueur Coffee Bailey’s, Kahlua, Frangelico, Grand Marnier, Jameson’s…     9.5
Dessert Wine (half bottle / glass – 100ml) gl/bt
2005 Noble One Botrytis Semillon NSW     14/45

Fortified Wines

Grant Burge Aged Tawny Port Barossa Valley    6.5
Morris Rutherglen Tokay & Muscat Central Victoria    8
Mr Pickwick’s Particular Port Angaston SA    10
Grandfather Port Barossa Valley    14