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…

AUTUMN MENU

scallops, crab, potato, bisque and FENNEL
jerusalem artichoke, ricotta, mustard, onions and CELERY
confit salmon, heirloom carrot, pork crackling and MARIGOLD
mushroom, turnip, soured cream, brioche and BRASSICAS
lamb, parsley root, peas and BLACK MINT

beef strip loin, pumpkin, horseradish cream and SALTBUSH
potato, smoked corn, hen yolk and BLACK GARLIC
venison, golden beet, chocolate, blueberries and SHISO
hapuka, sweet potato, jamon, fig and FRIZZE
dry aged duck, confit leg, smoked prune, celeriac, buckwheat and SEA LETTUCE

white chocolate, mandarin, almond and GREEN TEA
cheddar, raisin, pickled carrot, lavosh and CURRY LEAF
passionfruit soufflé, dark chocolate sorbet and MINT
rhubarb, pistachio, cream fraiche and HYSSOP
pear, pumpkin, licorice, mead and SAGE

We are fully licensed. Our wine list features wines, ciders and crafted cocktails that compliment our menu.

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Our signature degustation options are permanent features on our menu.

Our 5 course degustation features dishes from our al la carte menu that we feel demonstrate the essence of Birch. The 9 course features these dishes plus additional dishes that are created on the day and showcase seasonal or the most premium ingredient we discovered on that particular day.
Always evolving and crafted by our head chef, Lachlan.

5 COURSE DEGUSTATION (95pp)

9 COURSE CHEF’S SELECTION DEGUSTATION (125pp)

matching wines are available for both degustation options