OUR MENU AT BIRCH

Our menu changes every season and features primarily locally grown produce. 

Our chefs, Ben Bamford and Daryl Laver, create every dish to highlight taste, feature local produce where possible and demonstrate creativity.

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WARMER MONTHS MENU 

Our menu changes frequently – this should be used as a guide only

SOMETHING TO START…
daily baked herb foccacia and tomato butter – 3 per person
freshly shucked oysters with seasonal housemade dressing – 18 half dozen  32 full dozen

ENTRÉE…
south coast distillery gin cured ocean trout, sheeps curd yuzu, roe and cucumber – 27
recommended with 2017 bremerton vermentino, langhorne creek, sa

spring lamb shoulder ravioli, consomme, parisienne vegetables and growers garnish – 26
recommended with 2017 windowrie family reserve pinot noir, orange, nsw

glazed bug, heirloom tomato gazspacho, bacon parfait and basil – 28
recommended with 2018 nick spencer wines rose, gundagai, nsw

all about the peas … mousse, velouté, sponge, pods and purée  – 24
recommended with 2017 far ago hill reserve pinot gris, canyonleigh, nsw

pork belly, beetroot scallop ceviche, apple, beets and tobiko – 28
recommended with 2018 château routas coteaux varois en provence rosé, france

MAINS…
barramundi, herb mousse, squid ink gnocchi, shellfish bisque and squash – 38
recommended with 2018 quin wines riesling, eden valley, sa

sesame and fennel crusted black angus, charred eggplant and potato nori rolls  – 40
recommended with 2017 hancock & hancock shiraz grenache, mclaren vale, sa

goose breast and confit of leg, eschalot puree, broth, beets and goose fat potato – 42
recommended with 2015 cherry tree hill chardonnay, sutton forest, nsw

roast capsicum linguine, heirloom tomatoes, rocket, white wine, eschalot and chilli  – 35
recommended with 2017 vinos de montana red blend [garnacha, rufete, pinuela], sierra de gredos, spain

loin of spring lamb, cured rump, gremolata mash and seasonal baby vegetables  – 39
recommended with 2016 queens pinch vineyard select cabernet sauvignon, mudgee, nsw

SOMETHING ON THE SIDE…
green leaves and vinaigrette – 9
roast pumpkin and fetta – 10
beans, mustard and prosciutto – 12

FINALLY, DESSERT…
iced pineapple, sponge, crisps, coconut and mint salsa  – 16
white chocolate, strawberry cloud and cream  – 16
poached peach cheesecake, nut crumble and mulberry gel – 16
pistachio smashed ice cream cone, chocolate crumb and sauce – 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.

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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)

 

 

PRIVATE GUIDED WINE TASTING
Birch has always prided itself on a unique and personal approach to wine pairing. This personal experience has extended and Birch is now offering private guided wine tastings.

Join Renée [our ‘all things wine’ person] for a private wine tasting session that gives you an insight into how a wine is considered and ultimately selected to feature on the Birch wine list.

In a 1-2 hour session you will sample local, regional and/or international wines from the current Birch wine list and also learn what is considered when wines are paired to our dishes as you enjoy a sample of Birch tastes.

The sessions are designed to be best enjoyed by small groups (minimum 2 guests), are undertaken at the restaurant and bookings are essential [limited sessions available each week].

Cost: $120 per person // includes wines and tastes.

For bookings email bookings@birchrestaurant.com.au or call 02 4868 1817

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Please note our menus change frequently due to produce availability – these should be used as a guide only.