Miso Tempura Crocodile
Mango, green chilli, radicchio, snow peas
Eucalyptus Smoked Pumpkin [GF][VEG]
Salsa verde, fried saltbush, wattle seed chèvre
Salmon Tataki [GF]
Puffed black rice, edamame, pickled ginger, kombu mayo, sesame dressing
Cider Braised Pork Belly [GF]
Sweet potato chips, lilly pilly chutney, muntrie and soy reduction
Pan-fried Squid [GF]
Tomato and pepper compote, charred cos, nori flavoured rice crackle and honey and soy dressing
Thursday to Saturday
other times by prior arrangement
Fixed price Menu
2 courses – entrée/main or main/dessert $60.00 food only
3 courses entrée/main/dessert $75.00pp food only
Feed Me Experience
Enjoy a minimum of 8 dishes prepared by our chefs
$85.00 pp food only
Please note that the Feed Me Experience
is only available for the whole table.
The Park View Room
Our private dining room, The Park View Room, can now accommodate 35 guests, and is available for lunch and dinner by prior arrangement. A minimum of 25 guests is required for exclusive use of The Park View Room.
Reservations for the Park View Room can only be made by phone.
Please call +61 8 8211 8555 and speak with Prasanna.
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!
Pepper Leaf Crusted Barramundi [GFA]
Salt baked celeriac purée, salt bush remoulade, gremolata
Kangaroo Fillet [GF]
Grilled Kangaroo fillet, roasted sweet potato purée, spiced red lentils, kale chips, quandong jus
Aniseed Myrtle Braised Duck Leg [GF][DF]
Pork belly & boudin, coconut lemon myrtle rice, bok choy, broth and crispy shallot
Pepper Leaf Gnocchi [VEG]
Medley of wild mushrooms, fried enoki, sage béurre noisette, pangrattato
Porterhouse Steak [GF] 280g
Smoked eucalyptus mash, roast shallots, bush tomato chimichurri, quandong chilli jam, pepper leaf mustard
Upgrade to 300g Scotch Fillet + $8
Asian Greens, garlic & almonds 10
Duck fat potatoes 10
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.
Rolled Wattle Seed Pavlova [GF]
Cherry Sorbet and fresh fruit
Lemon Myrtle & Sunrise Lime Parfait
Coconut sorbet, passionfruit, pineapple and toasted coconut
White Chocolate & Charred Plum Cheesecake
charred plum, crispy meringue, raspberry
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
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