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.

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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

ENTRÉE…
macleay valley white rabbit terrine, heirloom carrots, port jelly and pickles – 27
recommended with 2017 hahndorf hill white mischief gruner veltliner, adelaide hills, sa

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 2018 mount majura graciano, canberra, act  

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, cappuccino, truffle mascarpone and coconut – 22
recommended with 2018 mount majura riesling, canberra, act

MAINS…
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 2018 finnis river pinot noir, finnis, sa

fillet of black angus, roast eschallot soubissé, black barley, beetroot and truffled peas – 40
recommended with 2018 mada syrah|mouvédre|grenache, canberra, act

noisette of lamb, buttered turnips, smoked celeriac, rosemary, mint and spinach – 39
recommended with 2014 st maur shiraz, exeter, nsw

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 – 9
locally grown rocket and parmesan – 10

FINALLY, DESSERT…
earl grey tea cake, lavendar cream, rose jelly and honey – 16
baked apple, crisp pastry, cinnamon anglaise and vanilla ice-cream [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.

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LUNCH DINING 

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.