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 54 Autumn 2018

 
Australian Antipasto
Salmon green ant gravlax, smoked kangaroo with wild spice – Kakadu plum, emu wonton – Davidson plum chilli sauce, smoked crocodile – riberry mayo, pepperleaf goats cheese and roast capsicum
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, roast beetroot and macadamia salad – fennel, orange, pickled muntrie and labna 18
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 – smoked tomato sorbet 20
Ricotta gnocchi – wild mushrooms, truffle cream, salt bush salsa verde, pecorino
22
Red claw lobster (freshwater yabby)– lemon myrtle fettuccini, chilli, garlic and sea parsley 24/40
Tempura Gulf bugs on lemongrass –green papaya salad – sweet chilli lemon myrtle 28/42
Salt & Native Pepper Leaf Crocodile & Prawns Vietnamese pickles, lemon aspen sambal 22/39
Char Grilled Kangaroo Sirloin quandong chilli glaze, sweet potato smash, bok choy 22/39

 

MAIN COURSE

Morganbury pork fillet – macadamia crumbed, poached pear, rocket and parmesan salad, riberry mayo 36
Chicken breast prosciutto wrapped, pocketed with mozzarella – smoked tomato and avocado salsa
37
Lamb rump with bush tomato harissa – hummus and smoked eggplant pickle 38
Duck Leg Curry – river mint raita, rosella chutney, rice 37
Wallaby topside cauliflower rice, pea puree, celeriac remoulade – wattle seed and Daintree vanilla sauce 42

 

Fresh fish and Oysters – market price – see daily specials

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

Tenderloin – 200gm – white chocolate and cumin mash, heirloom vegetables, pepper berry jus 46
The following steaks served with duck fat roast new potato’s, black garlic and marrow butter, red onion jam  
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

Tomato and bocconcini salad – sea parsley and bush tomato dressing

11

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 macadamia dressing 9
Red Ochre Salad mixed salad leaves, roast Roma tomato, crisp bacon, olives,
feta cheese, spiced macadamia nuts – garlic mayonnaise
16

 

DESSERTS

Wattle Seed Pavlova Davidson plum sorbet, macadamia biscotti 16
Chocolate Slut – dark chocolate and river mint mousse, salted caramel, white chocolate and dried strawberry ice cream – Mt Edna single origin chocolate dipped strawberry on lemon myrtle stick
20
Deconstructed riberry banoffee pie – macadamia crumb, dolce de leche, smoked Iridium rum – caramelised banana and banana gelato 17
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
Caramel, chocolate, white chocolate, vanilla or hazelnut 5.0
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