THE BIRCH MENU … the innovative and contemporary modern Australian menu is created to utilise what is premium produce-wise right now. Enhanced by our creativity and delivered with comfort and personality.

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



daily baked summer foccacia and housemade butter – 3 per person
freshly shucked oysters with dressing – 18 half dozen  32 full dozen


archie rose coast gin cured salmon, dill, yuzu labne, nori and radish salsa – 27
recommended with 2018 harvest pinot gris, birdwood, adelaide hills

morten bay bug, roast garlic, blue swimmer crab and celeriac remouladé – 28
recommended with 2017 the lane block 10 sauvignon blanc, adelaide hills, sa 

yearling beef, heirloom tomatoes, rosemary, mozzarella, tuna aioli and proscuitto – 27
recommended with 2017 hahndorf hill white mischief gruner veltliner, adelaide hills, sa

beetroot carpaccio, goats curd, caviar, pickled gel, crisps and meringue  – 21
recommended with 2016 kumeu river estate pinot gris, auckland nz

confit pork, rillette of shoulder, black pudding and pressed belly with granny smith apple – 26
recommended with 2017 swinging bridge #006 tempinot, orange, nsw


risotto verde, minted pea, crouton, fetta and watermelon – 31
recommended with 2018 somos blancquito, arneis/sav blanc/chardonnay, adelaide hills, sa

black angus beef, truffle butter, porcini, confit eschalot and potato cream – 38
recommended with 2015 garbardo ov grenache, spain

sage and lemon infused chicken, scorched onion, beetroot and sweet potato – 35
recommended with 2018 rieslingfreak no. 4, eden valley, sa 

fish, celeriac cream, horseradish, kale, pea gel and roast turnips – 37
recommended with 2018 dawning day slim dusty pinot rosé, southern highlands, nsw

braised duck leg, rillette of thigh, crisp pastry, orange gel, bone masterstock and nori – 39
recommended with 2017 seville estate pinot noir, yarra valley, vic


green beans, mustard, pancetta and burnt butter – 12
charred local red cabbage, mizuna, dried fruit and pickled radish – 10
green leaves, microherbs with vinegar dressing – 10


caramel ice-cream, lime syrup, banana and almonds – 16
lemon curd, carrot, pistachio, kaffir sorbet and honeydew – 16
summer pudding, chocolate crumb, beetroot and cornflowers – 16
dark chocolate iced parfait with bitter orange syrup – 16
cheese selection, lavosh and charcoal crisps, fruit chutney and housemade dukka – 16

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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Available every night Wednesday to Saturday.

Wine pairing available also. 

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A selection of our a la carte menu is available for lunch at a special lunch rate.

2 COURSES – 45 per person
Select any 2 courses from entrée, main or dessert

3 COURSES – 55 per person
Select your choice of entrée, main and dessert

Additional starters and side options are available for additional costs.

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

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