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.

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‘LOOKING FORWARD TO SPRING’ DINNER MENU 

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

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

ENTRÉE…

calamari, housemade sausage, olive salsa, lemon and chilli – 26
recommended with 2017 barristers block ‘the bully’ shiraz, wrattonbully, wa

birch smoked pork hock, black pudding with pea tendrils and foam – 25
recommended with 2019 terra do rio monvedro, riverland, sa

chowder of clams, smoked salmon, mussels, kipfler, bacon and cornbread – 25
recommended with 2018 first drop ‘the vivo’ arneis, adelaide hills, sa

goat cheese, asparagus, shallot and leek terrine with truffle and pickled radish – 22
recommended with 2018 dawning day chardonnay, exeter, nsw

beetroot soused salmon, hung yogurt, citrus salsa and lime foam – 24
recommended with 2017 far ago hill reserve pinot gris, canyonleigh, nsw 

MAINS…

porcini risotto, truffle, parmesan crisp and herb salad – 34
recommended with 2017 windowrie family reserve pinot noir, orange, nsw

chicken with sage and onion, prosciutto, bread sauce with carrot and swede mash – 37
recommended with 2018 nick spencer wines gundagai rose, gundagai, nsw

black angus, pommé noisette and puree with garlic scape, edamame, rosemary and pink pepper – 40
recommended with 2013 first drop ‘minchia’ montepulciano, adelaide hills, sa

seafood and ink lasagne, bouillabaisse and seasonal baby vegetables – 38
recommended with 2018 sigalas assyrtiko, santorini, greece

36 hour wagyu beef cheek, glazed eschalots, parisienne vegetables and beet gel – 38
recommended with 2014 st maur shiraz, exeter, nsw

SOMETHING ON THE SIDE…
black truffle mash – 14
green beans with eschallot and prosciutto – 12
roast pumpkin and marinated feta – 12
green leaves with lemon pepper dressing – 9

FINALLY, DESSERT…
chocolate fondant, grand marnier and cold brew ganache and cumquat ice cream [baked to order] – 16
apple, rhubarb, flapjack, ginger cream and calvados ice cream – 16
‘camp fire’ of chocolate, toasted malt and smoked ice cream – 16
winter meringue with citrus powder and sorbet – 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.