a la carte menu
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
(GF) gluten is not included in these dishes, however, we do not have separate equipment or kitchens for preparation or service.
For more information please see our allergy policy.
STARTERS
oysters 4.50 each
Streaky Bay oysters with samphire and finger lime (GF)
– or –
Panko crumbed with samphire, aioli and pickled onion
prawn crackers (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 bao (3) 15.00
Braised lamb, Red Ochre harissa, slaw, chipotle aioli, steamed bao bun
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) (gf)
Eucalyptus smoked pumpkin, chevre, fried saltbush 18.50
tempura crocodile
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 10th February 2020
MAIN COURSE
pan-fried chicken breast (gf)
Pasteurised egg yolk, charred cauliflower, radish, lemon thyme, pepperberry vinaigrette 35.50
corn and rivermint fritters (v)
Silken tofu, Asian greens, tomato chili jam 32.50
lemon myrtle linguine
House made lemon myrtle linguine, Boston Bay mussels, chargrilled octopus, futti di mare sauce 36.00
cone bay 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
chargrilled pork fillet (gf)
Charred Barossa Valley chorizo, kohlrabi & apple remoulade, muntrie & apple reduction, parsnip chips 38.50
duck leg(gf)
Aromatic confit duck leg, lemon myrtle and sunrise lime broth, Asian greens, rice paper cracker with nori salt 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 (gf)
220g Coonawarra Beef Fillet 44.00
strip loin (gf)
300g Grass Fed Riverine Strip Loin 40.00
scotch fillet (gf)
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
Please note that the Feed Me Experience is available for the whole table only
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
lemon myrtle & coconut panna cotta (gf)
Coconut jelly, sunrise lime gel, grilled mago, toasted coconut, lychee, macarons 17.90
orange & almond cake (gf)
Cointreau jelly, dehydrated blood orange, citrus zest mascarpone 16.90
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
5 cheese – 29.00
Choice of:
woodside vigneron
earthly goats cheese, soft silky interior that display hints of grassiness
barossa valley camembert
matured for four weeks before release allows for light mushroom aromas to develop
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
mont priscilla
ash lined with yeasty aroma and a hint of citrus
onkaparinga creamery reserve blue
sweet cheese with hints of spice from the blue
DESSERT WINE
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
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
australian breakfast / native lemon myrtle
chamomile flower / quince green
earl grey blue flower / peppermint
Allergy Policy
Thank you for considering joining us at Red Ochre Barrel and Grill. For a very long time we have taken pride in being able to help diners with special dietary requirements enjoy the experience we offer in our Restaurant.
In order to continue to best look after our visitors we have sought advice from medical professionals in this field as well as Allergy & Anaphylaxis Australia.
Their advice and further research has shown us that while we can do our best to make sure the specific allergen is not an ingredient of any component of the menu item chosen we cannot guarantee allergen free food as we do not have separate preparation areas or equipment.
We hope that this helps your decision making when selecting dishes from our menu.
talk to us +61 8 8211 8555
email us
get directions
War Memorial Drive
North Adelaide,
South Australia 5006
Web site last updated February 17, 2021.
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