current menu 2020
Our organic mountain pepper leaf and stout sourdough served with whipped butter and smoked salt(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.
Miso Tempura Crocodile
House-made flat bread, pickled cucumber, onion, mint and sunrise lime raita
Eucalyptus Smoked Pumpkin [GF][VEG] Salsa verde, fried saltbush, wattle seed Chèvre
Pan-fried Squid [GF] Tomato and pepper compote, charred cos, nori flavoured rice crackle and honey and soy dressing
Salmon Tataki [GF] Puffed black rice, edamame, pickled ginger, kombu mayo, sesame dressing
Cider Braised Pork Belly [GF]
Cider Braised Pork Belly (GF) Sweet potato chips, lilly pilly chutney, muntrie and soy reduction
2 courses – entrée/main or main/dessert $60.00 food only
3 courses entrée/main/dessert $75.00pp food only
$85.00 pp food only
The Park View Room
Our private dining room, The Park View Room, can now accommodate 15 guests, and is available for lunch and dinner by prior arrangement.
FEED ME EXPERIENCE
Chef’s selection of five courses including the Red Ochre Grill Platter with all the extras $85.00pp food only
Reservations for the Park View Room can only be made by phone.
Please call +61 8 8211 8555
Please note that the Feed Me Experience is available for the whole table only.
Menu not valid with any discount offers
BYO corkage is $30 per 750 ml bottle with a maximum of 2 bottles per booking…this includes the personal attention of our sommelier, decanting if required and quality stemware to go with.
Thank you for your support!
last updated October 22, 2020
Freshwater Barramundi [GF][DF]
Sunrise lime & chilli broth, Asian greens,
coconut rice and rice paper cracker
Kangaroo Fillet [GF]
Grilled fillet of kangaroo, roasted sweet potato purée, spiced red lentils, kale chips, lilly pilly jus
Confit Duck Leg
Apple & duck filo cigar, potato purée, charred asparagus, lilly pilly jus and radish
Zucchini and Haloumi Fritters [VEG]
Escalivada, spinach, river mint labneh
Porterhouse Steak [GF]
Smoked eucalyptus mash, spinach and pepper berry jus
[upgrade to Beef Fillet $5]
Bowl of chips with Sunrise Lime Aioli…9
Duck Fat Potato …10
Last updated 22 October, 2020
Sunrise Lime and Coconut Crème Brûlèe [VO]
Whipped lemon and lime mascarpone, sunrise lime jellies.
Rolled Wattle Seed Pavlova [GF]
Lemon myrtle soaked apricots, passionfruit sorbet
Sticky Muntrie Pudding
Wattle seed caramel, peanut brittle, rum and riberry sauce, valilla ice cream
ADD A CHEESE SELECTION
3 cheeses – 20.00
5 cheese – 29.00
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 –
ash lined with yeasty aroma and a hint of citrus
– or –
onkaparinga creamery reserve blue
sweet cheese with hints of spice from the blue
Please note that cheese, especially imported cheese, is currently available in limited supply if at all. Our menu on the day will advise available cheese selection. The above cheese selection is a sample only.
above….The Red Ochre Grill Platter with all the trimmings from the FEED ME MENU
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!
espresso, long black, macchiato 4.00
cappuccino, flat white, latte, mocha, molten chocolate 4.5
vienna coffee 5.0
with liqueur 18.0
Galliano & wattle seed cream
Jamieson & wattle seed cream
Tia Maria & wattle seed cream
Kahlua & wattle seed cream
T-BAR INFUSION TEAS
australian breakfast / native lemon myrtle
chamomile flower / quince green
earl grey blue flower / peppermint
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.
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We are open
Thursday to Saturday
dinner only 6.00 pm
other times by prior arrangement
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