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…

 

SPRING MENU

A TASTY MORSEL OR TWO TO START… 

housemade sourdough bread and butter – 3 each
port stephens rock oysters – 4 each

ENTRÉE’S AND MAINS… 

sashimi yellow fin tuna, confit yolk, watermelon sauce and lemon thyme – 25
recommended with 2018 clonakilla viognier nouveau, murrumbateman, nsw

harissa dressed raw venison, fried cauliflower and sourdough croutons – 26
recommended with 2017 swinging bridge #006 tempinot, orange, nsw

goats cheese agnolotti, nettle and anchovy sauce – 21
recommended with 2017 the lane block 10 sauvignon blanc, adelaide hills, sa

bbq coffin bay baby octopus, wild herb salsa verde, salt baked celeriac and radish – 22
recommended with 2018 rieslingfreak no.4, eden valley, sa

swordfish ceviche, pickled chilli, water chestnut and bbq pineapple – 25
recommended with 2016 kumeu river estate pinot gris, auckland nz

taree hapuku, roasted fennel, spring onion, bread sauce and bottarga – 34
recommended with 2017 lightfoot & sons myrtle point chardonnay, gippsland, vic

grass fed beef, smoked prune and beetroot paste and crispy kale – 35
recommended with 2016 first creek barbera, orange, nsw

poached red leaf farm egg, broad beans, puffed rice, parmesan broth and crisp – 30
recommended with 2015 poliziano chianti, italy

master stock braised pork belly, nashi pear, parsnip and bok choy – 34
recommended with 2017 brackenwood vineyard gamay pinot noir, adelaide hills, sa

500g mooloolaba broadbill on the bone [for 2], condiments and your choice two sides – 89
recommended with 2017 lightfoot & sons myrtle point chardonnay, gippsland, vic

SOMETHING ON THE SIDE… 

stracciatella, sweet and sour grilled raddichio and apple – 10
roast carrots, marigold yogurt, honey and seeds – 14
salad of green leaves and herbs with pickled shallot dressing – 8

FINALLY, DESSERT… 

caramel ice-cream, banana marshmallow, passionfruit cream and peanut – 16
strawberry souffle, macerated strawberries, native mint and black pepper ice-cream – 16
roquefort cheesecake, pedro ximenez jelly, nashi and walnut nougatine – 16
coconut ‘pavlova’, compressed pineapple, kaffir sorbet and spiced rum curd – 16
dark chocolate sorbet, crumbs, chestnut custard, cocoa nib and ginger granita – 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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SIGNATURE DEGUSTATION
Available every night Wednesday to Saturday.

5 COURSE ‘CHOOSE YOUR OWN’ MENU ($90pp)
Select any 5 dishes from the menu to create your own custom degustation experience
[each table are to select the same dishes]

7 COURSE ‘CHEF’S CHOICE’ MENU ($110pp)
Trust us … as we create you a bespoke degustation experience
[the most innovative way to experience Birch]

Wine pairing available for both degustation options. 

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SPRING LUNCH MENU
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.

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

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