THE BIRCH MENU … is produce and technique driven. The innovative and contemporary modern Australian menu is created and crafted to refect time and place to deliver dishes that utilise what is premium right now. Enhanced by our creativity and delivered with the comfort that you would experience if you were eating with us in our own homes.

The menu is subject to change based on availability and seasons, a sample of what you might taste and experience with us is below…

 

WINTER DINNER MENU

cured sustainable fish, fennel, tangelo and RED ELK – 22
recommended with 2016 st maur pinot gris, exeter, nsw

merimbula rock oysters three ways // apple and cucumber, natural, ’kilpatrick’ – 21
recommended with 2007 saddler’s creek reserve semillon, pokolbin, nsw

stracciatella, preserved lemon, charred broccolini, chilli and SOURDOUGH CRUMBLE – 19
recommended with 2017 la prova zanzara pinot bianco, adelaide hills, sa

pasture fed quail, cracked lentils, native apples, sweet and sour ENDIVE – 25
recommended with 2017 lightfoot & sons myrtle point chardonnay, gippsland, vic

blue swimmer crab warmed with artichokes, roe, onion broth and THYME – 23
recommended with 2016 bellwether ant series vermentino, heathcote, sa

grass fed beef, smoked prune and beet paste, tapioca and FUNGI – 38
recommended with 2016 artemis cabernet/merlot/petit verdot, mittagong, nsw

pasture fed duck, tamarind, turnips, mandarin and PUMPKIN – 36
recommended with 2016 vinterlopr pinot noir, adelaide hills, sa

sustainable fish, surf clams, heritage cauliflower, yeast and SEA SPRAY – 35
recommended with 2016 rockford hand picked riesling, eden valley, sa

sweet potato, cashew and miso cream, shitake, sherry, pickled ONION – 31
recommended with 2016 mount majura tempranillo, canberra, act

red leaf farm pork, pan d’espice, smoked eel and RHUBARB – 36
recommended with 2016 the hedonist sangivese, mclaren vale, sa

blood orange soufflé, tonka bean, walnut and burnt orange oil – 16
recommended with frogmore creek iced riesling, frogmore creek, tas

sourdough custard, choc sorbet, cocoa nib brittle and ROSELLA –16
recommended with artemis last leaf riesling, mittagong, nsw

selection of cheese, rhubarb mustard, pear and local honey jelly with LAVOSH – 16
recommended with 2013 gilberts late harvest riesling, orange, nsw

pavlova, blueberry, yogurt, buckwheat and SMOKED LAVENDAR – 16
recommended with bream creek schonburger, bream creek, tas

sav blanc pineapple, passionfruit, mascarpone sorbet and CORIANDER – 16
recommended with all saints muscat

We are fully licensed.
Our wine list features wines, beers and crafted cocktails that compliment our menu. 

(Please note dishes change frequently based on produce availability – this menu should be used as a guide only)

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SIGNATURE DEGUSTATION

Our Savour Menu feature a selection of dishes from our a la carte menu that we feel demonstrate the essence of Birch. They also feature additional dishes that showcase seasonal or the most premium ingredient we discovered on that particular day.
Always evolving and crafted by our head chef, Lachlan Houghton.

5 COURSE SAVOUR MENU ($85pp or $140pp with paired wines)

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WINTER LUNCH MENU

Our lighter lunch menu is a selection of seasonal dishes that change daily.
These are created to provide an insight into the Birch dining experience. Below is only a guide of what we have available.

2 courses $45  //   3 COURSES $55

ENTRÉE

merimbula rock oysters three ways // apple and cucumber, natural, ’kilpatrick’
stracciatella, preserved lemon, charred broccolini, chilli and SOURDOUGH CRUMBLE
agnolotti, ricotta and TRUFFLE

MAIN

grass fed beef, smoked prune and beet paste, tapioca and FUNGI
sweet potato, cashew and miso cream, shitake, sherry, pickled ONION
sustainable fish, surf clams, heritage cauliflower, yeast and SEA SPRAY

DESSERT

selection of cheese, rhubarb mustard, pear and local honey jelly with LAVOSH
coconut panacotta, lemon, pear and MILK SORBET
local rhubarb tarte tatin, bayleaf ice-cream and PISTACHIO

(NOTE: dishes change FREQUENTLY)

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