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 – Changes Weekly

Lunch Menu 55 – Summer 2018/19


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 16
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 16
Spiced Calamari Skewers – green vegetable salad, cassava chips and sweet chilli lemon myrtle dipping sauce 20
Todays fresh Sashimi – cucumber, ponzu and wakami – native herbs 20
Twice Cooked Pork Belly, Seared Queensland Scallopsdavidson plum jam and cauliflower puree 22
Quinoa, roast beetroot and macadamia salad – fennel, orange, pickled muntries and labna 18
Beef fillet satay – macadamia satay sauce – jasmine rice and vietnamese pickle 20
Black Mussels – wok tossed with tomato chilli lemon myrtle sauce, bruschetta 19
Ricotta gnocchi – wild mushrooms, truffle cream, salsa verde, pecorino 22
Sugarcane mackerel sticks – seared pineapple and sunrise lime salsa 19
Salt and pepper quail – compressed watermelon with finger lime 21
Fettuccini with lemon myrtle – prawns, calamari, baby capers, chilli and herbs 24
Prawn Salad – tempura local prawns – Asian slaw – sunrise lime mayo 24


BURGERS – served with fries

Ultimate Aussie – Premium beef and roo pattie – Turkish bun, bacon, beetroot, jack cheese, onion rings, pickles, salad, bush tomato aioli *beef only option available $22

The FNQ – barramundi tempura – bricohe bun, asian slaw, pickled cucumber, finger lime mayo $20

‘Tablelander’ – tortilla wrap, crispy fried or grilled chicken breast – tomato, avocado, cos lettuce, caesar dressing $18

Aussie Game Platter   44                                                                                     

Salt and pepper leaf crocodile, grilled kangaroo, wallaby topside – sweet potato smash 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 smash, bok choy
Chicken breast – mango and macadamia, lemon aspen, taro chips, baby carrots and sugar snaps
Morganbury pork fillet – macadamia crumbed, poached pear, rocket and parmesan salad, riberry mayo
Duck leg confit – coconut and bean thread noodle cake, choy sum – Davidson Plum and ginger glaze
Tablelands Premium beef – selected aged cuts from the best local producer – Morganbury
Tenderloin and braised cheek – citrus mash, onion puree, sautéed exotic mushrooms, pepper berry jus
The following steaks served with duck fat roast new potato’s, truffle 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 14 10
Rocket and Parmesan Salad – balsamic and Queensland olive oil 9
Jasmine Rice lemon myrtle and fried onion 5
Sweet potato fries bush tomato mayo 9
Spiced Fries 8
Tossed Salad with lemon aspen vinaigrette 9



Wattle Seed Pavlova – Davidson Plum sorbet, macadamia biscotti 16
Chocolate mascarpone cheesecake – mango and passionfruit – strawberry and rivermint sorbet 18
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
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 4.5/5.0
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 9.5


– Changes Weekly –

2 course $35.00 pp
3 course $48.00 pp

Includes glass of house wine or beer
and complimentary
Wattle seed Damper – macadamia oil and native dukka


Sugar cane cured Ocean trout – celeriac remoulade

Chorizo & fetta salad

Tiger Prawn spring roll- sweet chilli lemon myrtle sauce 

Main course

Grilled Chicken supreme- smashed potato- pepperberry jus

Barramundi Fillet- bok choy- satay sauce

Kangaroo fillet- sweet potato fritter- quandong chilli glaze 


Davidson plum mousse- lemon myrtle coconut ice cream

Vanilla pound cake- fresh cream

Sunrise lime rocky road