OUR MENU AT BIRCH
Our menu changes every season and features primarily locally grown produce.
Our head chef, Ben Bamford, and sous chef, Daryl Laver, create every dish to highlight taste, feature local produce where possible and demonstrate creativity.
COOLER MONTHS 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
calamari, housemade sausage, olive salsa, lemon and chilli – 26
recommended with 2018 forrest beach estate sauvignon blanc semillon, margaret river, wa
birch smoked pork hock, black pudding with pea tendrils and foam – 25
recommended with 2018 finnis river pinot noir, finnis, sa
chowder of clams, smoked salmon, mussels, prawn, kipfler, bacon and cornbread – 25
recommended with 2015 domaine barmes buecher pinot blanc “rosenberg”, alsace, france
goat cheese, asparagus, shallot and leek terrine with truffle and pickled radish – 22
recommended with 2018 mount majura chardonnay, canberra, act
beetroot soused salmon, hung yogurt, citris salsa and lime foam – 24
recommended with 2018 harvest pinot gris, birdwood, adelaide hills
porcini risotto, truffle, parmesan crisp and herb salad – 34
recommended with 2017 underground ‘black and white’ pinot noir, mornington, vic
chicken with sage and onion, prosciutto, bread sauce with carrot and swede mash – 37
recommended with 2018 hahndorf hill rosé, adelaide hills, sa
black angus, pommé noisette and puree with garlic scape, edamame, rosemary and pink pepper – 40
recommended with 2018 serere wines syrah, beechworth, vic
seafood and ink lasgane, bouillabaisse and seasonal baby vegetables – 38
recommended with NV stewart & prentice paradise garage methode champenoise (sparkling), vic
36 hour wagyu beef cheek, glazed eschalots, parisienne vegetables and beet gel – 38
recommended with 2018 head “red” gsm, barossa valley, sa
SOMETHING ON THE SIDE…
green beans, mustard, pancetta and burnt butter – 12
green leaves and microherbs with vinegar dressing – 9
‘camp fire’ of chocolate, toasted malt and smoked ice cream– 16
winter meringue with citris powder and sorbet – 16
chocolate fondant, grand marnier and cold brew ganache and cumquat ice cream – 16
apple, rhubarb, flapjack, ginger cream and calvados ice cream – 16
three cheese selection, lavosh, crisps and fruit chutney – 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.
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.