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
Pork Croquettes
Apple and Fennel salad, Apple and Lemon Aspen Ketchup
Salmon Tataki
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

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.


Pan-fried Barramundi
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.


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

above….The Red Ochre Grill Platter with all the trimmings from the FEED ME MENU


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!


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



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


4.50 each

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

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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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