OUR MENU AT BIRCH
Our menu changes every season and features primarily locally grown produce.
Our head chef, Ben Bamford, creates every dish to highlight taste, feature local produce where possible and demonstrate creativity.
AUTUMN DINNER MENU
Our menu changes frequently – this should be used as a guide only
SOMETHING TO START…
daily baked bread and housemade whipped butter – 3 per person
freshly shucked oysters with seasonal housemade dressing – 18 half dozen 32 full dozen
macleay valley white rabbit terrine, heirloom carrots, port jelly and pickles – 27
recommended with 2017 goon tycoons red headed step-child riesling, frankland river, wa
tartare of beef, carpaccio, sippets, caper, truffle and crisp yolk – 25
recommended with 2017 far ago hill reserve syrosa, canyonleigh, nsw
braised pork ravioli, mushrooms, masterstock consommé and crackle – 25
recommended with 2015 tractorless vineyard pinot noir, sutton forest, nsw
black tiger prawn, wasabi greens, finger lime, tomato and cucumber – 27
recommended with 2017 gaia notios white moschofilero roditis pelponnese, greece
carrot tarté tatin, crisp pastry, cappacino, truffle mascarpone and coconut – 22
recommended with 2018 ross hill ‘pinnacle’ pinot gris, orange, nsw
blue eye cod, cracked green wheat, baby vegetables and prawn bisque – 38
recommended with 2013 freeman ‘fortuna’ pinot grigio, prunevale, nsw
braised duck pappardelle, porcini, zucchini, baby spinach and basil – 38
recommended with 2017 julien sunier, réginié, avenas, france
fillet of black angus, roast eschallot soubissé, black barley, beetroot and truffled peas – 40
recommended with 2013 mr mundy cabernet sauvignon, heathcote, vic
noisette of lamb, buttered turnips, smoked celeriac, rosemary, mint and spinach – 39
recommended with 2017 amato vino ‘the brad’ cabernet merlot, margaret river, wa
sweet potato fondant, charred asparagus, kipfler and celery – 35
recommended with 2015 cherry tree hill chardonnay, sutton forest, nsw
SOMETHING ON THE SIDE…
green beans, mustard, pancetta and burnt butter – 12
green leaves and microherbs with vinegar dressing – 10
earl grey tea cake, lavendar cream, rose jelly and honey – 16
baked apple, crisp pastry, cinnamon anglaise and vanilla ice-cream [freshly baked to order] – 16
white chocolate parfait, iced butterscotch and passionfruit canoli – 16
dark chocolate, orange and beetroot bombé with solerno syrup – 16
three cheese selection, lavosh and crisps, fruit chutney and apple – 16
BIRCH SIGNATURE DEGUSTATION
Our signature 7 course degustation is available each night we are open.
The courses change frequently and focus on highlighting the most seasonal and freshest produce we can secure. $95 per person and wine pairing is available for an additional $55 per person.
A limited menu is available for lunch. This features the flavours and dishes from our al la carte menu and you can select either 2 or 3 courses.
2 courses – $45 per person
3 courses – $55 per person
(Groups of 8 or more please enquire as set menu options are applicable at lunch for larger dining groups)
Please note our menus change frequently due to produce availability – these should be used as a guide only.