Lunch 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.

The Ochre Daily Lunch Platter $32.50pp for 2 or more people
Choose 3 quality dishes per platter from the light lunch section
+ our famous spiced fries + a glass of wine or beer

Lunch Set Menu see below – 2 course $35.00 pp – 3 course $48.00 pp

gluten free menus cairns

Lunch Menu 53 – Summer 2017/18


Wattle Seed Damper Loaf macadamia oil and native dukka 8
Grilled Focaccia with rocket macadamia pesto, sundried tomato tapenade, balsamic and olive oil 11
Ochre house salad mixed salad leaves, semi dried tomato, bacon, olives,  Mungalli feta cheese, spiced macadamia nuts – garlic mayonnaise –
add crispy chicken, smoked crocodile or smoked salmon for $8.00
Spring Rolls – Locally hand rolled at Barramundi gardens – Your choice of:
Barramundi, Kangaroo, Crocodile with lemon myrtle or Chicken San Choy Bow 
wild lime dipping sauce – pickled vegetables and salad


Spiced Calamari Skewers – green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce 20
Todays fresh Sashimi – cucumber, ponzu and wakami – smoked tomato sorbet 20
Twice Cooked Pork Belly, Seared Queensland Scallopsdavidson plum jam and cauliflower puree 22
Quinoa, roast beetroot and macadamia salad – fennel, orange, mango pickle and labna 18
Beef fillet satay – macadamia satay sauce – jasmine rice and vietnamese pickle 20
Saku Tuna, squid ink blini – ginger and dessert lime sauce, tendrils and native herbs
Ricotta gnocchi – wild mushrooms, truffle cream, salt bush salsa verde, pecorino
Salt and pepper quail – compressed watermelon with finger lime 21
Red claw lobster (freshwater yabby) – grilled with lemon myrtle butter, miso and enoki 24
Prawn Salad – tempura local prawns – Asian slaw – sunrise lime mayo 24


BURGERS – served with sweet potato or regular fries         $21

Ultimate Aussie – Premium beef and roo pattie – bacon, beetroot, jack cheese, onion rings, pickles, salad, bush tomato aioli  *beef only option available

The FNQ – barramundi tempura – Asian slaw, pickled cucumber, finger lime mayo

Aussie Game Platter   44                                                                                     

Salt and pepper leaf crocodile, grilled kangaroo, wallaby topside – sweet potato dauphinoise and dipping sauces

Fresh fish and Oysters – market price – see daily specials


Tempura gulf bugs on lemongrass – green papaya salad – sweet chilli lemon myrtle

Salt and native pepper leaf crocodile and prawns – Vietnamese pickles, lemon aspen sambal

Char grilled kangaroo sirloin – quandong chilli glaze, sweet potato dauphinoise, bok choy

Chicken breast prosicutto wrapped, pocketed with mozzarella – smoked tomato and avocado salsa
Lamb rump with saltbush ash – beetroot sweet and sour – potato and rosemary dauphinoise

Roast duck breast – spring onion rice cake, Davidson plum, mango and ginger

Tablelands Premium beef – selected aged cuts from the best local producer – Morganbury

Tenderloin – 200gm – white chocolate and cumin mash, heirloom vegetables, pepper berry jus

The following steaks served with duck fat roast kipflers, black garlic and marrow butter, red onion jam          

Strip loin – 250gm – 28 day aged

Tomahawk – 600gm – 35 day aged












Green Vegetables soya, mirin and sesame 11
Tomato and bocconcini salad – sea parsley and bush tomato dressing

Roast New Potato’s with duck fat, rosemary and Murray river salt flakes



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 – Davidson Plum sorbet, macadamia biscotti 16
Chocolate and Almond Mousse Cake – strawberry, mango and rivermint salad – Daintree vanilla ice cream
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
Affogato vanilla bean ice cream, coffee shot and liqueur of your choice 16
Gallo Cheese – heritage, baci and gallozolla – pepper leaf lavosh, fig chutney 20
Ochre Dessert Platter – Go Wild! –  4 desserts – minimum four people 18 pp



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


Set Lunch Menu – Summer 2017/18

2 course $35.00 pp

3 course $48.00 pp


Add $5.00pp for glass of house wine or beer


Wattle seed Damper – macadamia oil and native dukka



Beef fillet satay – macadamia satay sauce – jasmine rice and pickle

Salt and spice calamari skewers – green vegetables with soya mirin – sweet chilli lemon myrtle sauce

Prawn salad – tempura local prawns – Asian slaw – sunrise lime mayo

Main course

Fresh fish of the Day

Chicken supreme – crispy prosciutto, sweet potato dauphinoise, pea puree

Lamb rump with saltbush ash – beetroot sweet and sour – potato and rosemary dauphinoise

Mains served with spiced fries



Wattle seed Pavlova – Davidson plum sorbet – macadamia biscotti

Quandong brulee – hazelnut tuille

Please note: Dishes may be adjusted slightly by Chef- these items are not Set.