Dinner 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.

Menu 57 Summer 2019

Australian Antipasto Salmon green ant gravlax, smoked kangaroo with wild spice – Kakadu plum, emu wonton – Davidson plum chilli sauce, smoked crocodile – riberry mayo, warrigal spinach pastry 26/40

 

BREADS

Grilled Focaccia macadamia and rocket pesto, sundried tomato tapenade, balsamic and olive oil 11
Wattle Seed Damper Loaf macadamia oil and native dukka 8

 

STARTERS AND MAINS

Twice Cooked Pork Belly & Seared Queensland Scallops – Davidson plum jam and cauliflower puree 22
Quinoa salad – roast beetroot and macadamia, fennel, orange, pickled muntrie and Gallo silk 18
Ochre salad – mixed salad leaves, sun dried tomato, crisp bacon, olives, feta cheese, spiced macadamia nuts – garlic mayonnaise
– add smoked salmon or smoked crocodile
18
+ 8
Ricotta gnocchi – wild mushrooms, truffle cream, salsa verde, pecorino 22
Salt and pepper quail – compressed watermelon with finger lime 21
Black mussels – wok tossed with tomato chilli lemon myrtle sauce, bruschetta 19
Today’s Fresh Sashimi – cucumber, ponzu and wakami – native herbs 20
Coconut prawns – kimchi and mango salsa, desert lime mayo
20
Tempura Gulf bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle 28/42
Fettuccine with lemon myrtle, prawns, calamari, baby capers, chilli and herbs
22/39
Salt & Native Pepper Leaf Crocodile & Prawns – Vietnamese pickles, lemon aspen sambal 22/39
Char Grilled Kangaroo Sirloin quandong chilli glaze, sweet potato fritter, bok choy 22/39

 

MAIN COURSE

Morganbury pork fillet – macadamia crumbed, poached pear, rocket and parmesan salad, riberry mayo 38
Chicken breast – proscuito wrapped, bocconcini, smoked tomato and avocado salsa 38
Lamb rump – chickpea tabbouleh, lemon aspen tahini and Anta’s honey infused with Geraldton wax 40
Confit duck leg – du puy lentil and freekeh, sunrise lime, citrus and cardamom jus
40
Wallaby fillet –  3 tomato and olive confit, peas, smashed potato 44

 

Fresh fish and Oysters – market price – see daily specials

TABLELANDS PREMIUM BEEF – SELECTED AGED CUTS FROM THE BEST LOCAL PRODUCER – MORGANBURY

Tenderloin and braised cheek – citrus mash, onion purée, sautéed exotic mushrooms, pepper berry jus 46
The following steaks served with duck fat roast new potato’s, truffle butter,red onion jam and watercress
 
Strip Loin – 250gm – 28 day aged 42
Tomahawk – 600gm – 35 day aged 75

 

OCHRE PLATTERS

Australian Game Platter (minimum of two people) 54 pp
Seafood Platter (minimum of two people) 76 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  12
Tomato and bocconcini salad – sea parsley and bush tomato dressing 14
Roast New Potato’s 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 garlic aioli 8
Sweet potato fries bush tomato mayo 9
Tossed Salad with lemon aspen vinaigrette 9

 

DESSERTS

Wattle Seed Pavlova Davidson plum sorbet, macadamia biscotti 16
Chocolate trio – chocolate and river mint self-saucing pudding, chocolate lime tart, white chocolate and dried strawberry ice cream 20
Deconstructed riberry banoffee pie – macadamia crumb, dolce de leche, smoked Iridium rum – caramelised banana and banana gelato 17
Mango and lemon myrtle panna cotta – Irdium rum snap
16
Davidson plum mousse – macadamia pacoca – lemon myrtle and coconut ice cream
18
Quandong brulee – hazelnut tuille
17
Affogato vanilla bean ice cream, coffee shot and liqueur of your choice 16
Selected Local Cheese – Gallo Baci and Gallozola, Mungalli Creek Cheddar pepper leaf lavosh, fig chutney 20
Ochre Dessert Platter – Go Wild! –  4 desserts – minimum four people 17 pp

 

COFFEE AND TEAS – SERVED WITH SWEET TREATS

Cappuccino, Latte, Flat White 4.5/5.0
Caramel, chocolate, white chocolate, vanilla or hazelnut 5.0/5.5
Short black, Espresso, Macchiato, Long black
3.5
Pot of Tea
Lemon Myrtle, Earl Grey, English Breakfast, Daintree Tea Leaf, Chamomile, Peppermint, Green Tea and Jasmine
4.0
Liqueur Coffee Bailey’s, Kahlua, Frangelico, Grand Marnier, Jameson’s and more…
9.5