BREAD

​Our organic mountain pepper leaf and stout sourdough mini loaf served with

Whipped butter and smoked salt
9.50

– or –

Macadamia and lemon myrtle hummus, Adelaide Hills marinated mixed olives
12.00

 

STARTERS

oysters 4.50 each
Streaky Bay oysters with samphire and finger lime (GF)

– or  –

Panko crumbed with samphire, aioli and pickled onion

prawn crackerss(3) 12.00
Prawn tail, aioli, tom yum powder

pork croquettes (3) 12.00
Spiced pulled pork, apple ketchup

polenta, sweet potato & warrigal chips 12.50
Olives, butter sauce, parmesan, vinegar salt bush tips

lamb tacos (3) 15.00
Braised lamb, Red Ochre harissa, slaw, chipotle aioli, house made tortilla

ENTRÉE

kangaroo tail gyoza (6)
Slow braised kangaroo tail dumplings, fresh radish, mushroom and shallot vinaigrette
15.50

sesame crusted salmon tataki (gf)
Pickled ginger, puffed black rice, charred edamame, bonito cream, ginger dressing
19.50

zucchini & rivermint risotto (gf)
Pan seared jumbo sea scallops, lemon & truffle oil 20.00

squid & pork (gf)
Fried baby squid, masterstock poached pork neck, wakame, squid ink cracker, sunrise lime and miso dressing 19.50 

smoked pumpkin (v)
Eucalyptus smoked pumpkin, chevre, fried saltbush 18.50

tempura crocodile (gf)
Tempura Miso Crocodile, rivermint and green chili verde, ginger jelly, charred spring onion, pickled onion, cured egg yolk 19.50

sorbet 3.50
Please ask staff for this evenings flavour

last updated 9 August 2019

MAIN COURSE

chicken (gf)
Free range butter poached chicken breast, confit leg, pumpkin terrine, roasted leek, whey onions, wild rice, macadamia crumb, native thyme vinaigrette, jus 35.50

corn and rivermint fritters (v)
Silken tofu, Asian greens, tomato chili jam 32.50

lemon myrtle linguine
House made lemon myrtle linguine, mussels, squid, prawns, confit garlic, herb butter sauce  36.00

wild northern territory barramundi (gf)
Quinoa, pomegranate, roast pumpkin, edamame, confit tomato and rivermint salsa, orange blossom and pomegranate dressing 37.50

kangaroo loin (gf)
Chargrilled, pistachio and wattleseed crust, beetroot and orange salad, beetroot caramel 36.50

beef cheek
Coopers Stout braised, eucalyptus smoked mash potato, charred baby carrots, dark stout jus 38.00

duck leg(gf)
Aromatic confit duck leg, confit duck parcel, taro chips, aniseed myrtle & orange sauce 38.00

FROM THE GRILL

All of our grill selection comes accompanied with crispy kale, charred baby carrots, soubise, roasted shallots and pepperberry jus.

beef fillet
220g Coonawarra Beef Fillet 44.00

strip loin
300g Grass Fed Riverine Strip Loin 40.00

scotch fillet
300g Cape Byron Scotch Fillet 42.00

FEED ME EXPERIENCE

Chef’s selection of five courses including the Red Ochre Grill Platter with all the extras 81.00pp

SIDES 10.0 each

salad
Baby leaf salad, radicchio, fennel, roasted pepitas,
pepper leaf honey mustard dressing

potato
Duck fat roast potatoes, sea salt

seasonal greens
Sautéed beans and bok choi, slivered almonds

fries
Shoe string fries, chili salt, garlic aoli

DESSERT

wattleseed pavlova
Rolled wattleseed pavlova, strawberry gum and macadamia crust, passionfruit sorbet, lemon myrtle apricots 16.90

chocolate indulgence
Warm dark chocolate brownie, milk chocolate mousse, chocolate soil, chocolate shards, Davidson plum puree, triple chocolate sorbet 22.00

apple cider toffee cake
Spiced apples, spiced quandongs, vanilla custard 16.90

sunrise lime & citrus chiboust
Gingerbread, sunrise lime gel, candied citrus 17.90

chocolate quandong spring rolls
Dusted with cinnamon sugar 5.00 e

red ochre liquid dessert cocktail
Baileys, Frangelico, Butterscotch Schnapps, chocolate liqueur, house made ice cream 19.00

CHEESE SELECTION

3 cheeses – 20.00
5 cheese – 29.00

Choice of:
woodside vigneron
earthly goats cheese, soft silky interior that display hints of grassiness

– or –

barossa valley camembert
matured for four weeks before release allows for light mushroom aromas to develop

– or –

onkaparinga triple cream
cow’s milk sourced from local dairies are used to make this triple cream which has a luxurious rich texture with a white bloomy rind

– or –

mont priscilla
ash lined with yeasty aroma and a hint of citrus

– or –

onkaparinga creamery reserve blue
sweet cheese with hints of spice from the blue

DESSERT WINE

yalumba botrytis viognier 12.00

penfolds, grandfather rare tawny 14.00

saltram’s, mr pickwicks particular port 10.00

lustau, san emilio pedro ximénez 10.00

campbells, rutherglen muscat 9.00

The finger lime indigenous to Australia, stunning caviar like with a strong citrus zing!

COFFEE

espresso, long black, macchiato 4.00

cappuccino, flat white, latte, mocha, molten chocolate 4.5

vienna coffee 5.0

affogato 12.0

with liqueur 18.0

 

LIQUEUR COFFEE

roman 11.50
Galliano & wattle seed cream

irish 11.50
Jamieson & wattle seed cream

jamaican 11.50
Tia Maria & wattle seed cream

mexican 11.50
Kahlua & wattle seed cream

T-BAR INFUSION TEAS

4.50 each

australian breakfast / native lemon myrtle

chamomile flower / quince green

earl grey blue flower / peppermint

copyright © 2019 text and images RED OCHRE BARREL + GRILL unless otherwise stated

talk to us +61 8 8211 8555
email us
get directions

War Memorial Drive
North Adelaide,
South Australia 5006

looking for something!

become a subscriber

and enjoy regular subscriber only rewards for the
Red Ochre Barrel + Grill and the River Cafè