june 20 menu
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.
Pulled Kangaroo Tail Bao Buns
Pickled Cucumber and Radish
Apple and Fennel salad, Apple and Lemon Aspen Ketchup
Puffed Black rice, Edamame, Pickled Ginger,
Kombu Mayo, Sesame and Ginger Dressing
Eucalyptus Smoked Pumpkin
Salsa Verde, fried Saltbush, Wattle seed Chèvre
Fixed price menu 80.00 pp food only
FEED ME EXPERIENCE
Chef’s selection of five courses including the Red Ochre Grill Platter with all the extras 90.00pp food only
Please note that the Feed Me Experience is available for the whole table only.
Quinoa, Roast Pumpkin, Edamame, Pickled Onion, Pomegranate and Orange Blossom dressing
Slow Braised Lamb Shank
Smoked Mash Potato, wilted Warrigal Greens, Parsnip Crisps, Lamb and River Mint Jus
Confit Duck Leg Ragu
house made Pappardelle, Barossa Valley Merlot, Herbs and Parmesan
Mushroom and Cheese Fritters
Escalivada, Spinach, River Mint Labneh
Rolled Wattle Seed Pavlova
Lemon Myrtle soaked Apricots, Passionfruit Sorbet
Sticky Muntrie Pudding
Wattle Seed Caramel, Peanut Brittle, Rum and Riberry Ice Cream
last updated 23rd May 2020
Menu is a sample menu only and may be subject to change according to market availability.
ADD A CHEESE SELECTION
5 cheese – 29.00
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
ash lined with yeasty aroma and a hint of citrus
onkaparinga creamery reserve blue
sweet cheese with hints of spice from the blue
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
first sitting 5.30-7.30 pm
second sitting 8.00 pm onwards
other times by prior arrangement
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