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

lamb rump, carrot puree, mustard greens and parmesan crisp – 26
recommended with 2017 nick spencer gundagai dry red, gundagai, nsw

charred eggplant, spring onion and thyme purée, roast capsicum and lime salsa – 19
recommended with 2017 la prova zanzara pinot bianco, adelaide hills, sa

bbq coffin bay baby octopus, wild herb salsa verde, salt baked celeriac and radish – 23
recommended with 2017 rusty bike ‘the racer’ riesling, clare valley, sa 

grilled morton bay bug pickled chilli, macadamia and bbq pineapple – 25
recommended with 2016 kumeu river estate pinot gris, auckland nz

hapuku, roasted fennel, green garlic, bread sauce and bottarga – 35
recommended with 2013 courabyra 805 chardonnay, tumbarumba, nsw

grass fed beef, smoked beetroot and prune paste and crispy beetroot – 35
recommended with 2016 the hedonist sangiovese, mclaren vale, sa

goats cheese agnolotti, nettle and anchovy sauce – 32
recommended with 2018 lino ramble grillo ‘solitaire’, mclaren vale, sa

master stock braised pork belly, nashi pear, parsnip and chinese broccoli – 34
recommended with 2017 mada shiraz, murrumbateman, act 

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
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]

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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