OUR MENU AT BIRCH
Our menu features primarily locally grown produce and changes to suit what what our growers and producers are excelling in at any given time.
Our chefs, Ben Bamford and Daryl Laver, create every dish to highlight taste, feature local produce where possible and demonstrate creativity.
GROWER’S MENU [let the leaves change and the rain continue]
Our menu changes frequently – this should be used as a guide only…
SOMETHING TO START…
daily baked charcoal bread and blue cheese butter – 3 per person
freshly shucked oysters with seasonal housemade dressing – 18 half dozen 32 full dozen
all about mushrooms … charred, duxelle, fried, foam, powder, pressed and jam – 26
recommended with 2017 la línea mencia, lenswood, adelaide hills, sa
baby octopus carpaccio, potato foam, olives, chilli and tomatoes – 26
recommended with 2019 somos vermentino, mclaren vale, sa
confit of pork, local apple, black tiger prawn and prosciutto terrine – 28
recommended with 2018 goon tycoons red headed step-child riesling, frankland river, wa
venison escabeché, pickled vegebtables and sweet english mustard dressing – 28
recommended with 2019 raidis estate ‘cheeky goat’pinot gris, penola, sa
trio of duck // tortellini, duck broth and seared rillette – 29
recommended with 2018 arfion pinot noir, yarra valley, vic
pumpkin and baked heritage pear ravioli, saffron broth, crisp kale and beet foam – 35
recommended with 2017 amato vino ‘the brad’ cabernet merlot, margaret river, wa
samke harra crusted yellow-fin tuna, cracked wheat, black barley, citrus and heirloom tomato salsa – 43
recommended with 2017 featherston chardonnay, healesville. vic
beetroot and moss vale organics fetta filled chicken, black garlic puree, and seasonal baby vegetables – 38
recommended with 2018 château routas coteaux varois en provence rosé, france
slow-braised lamb ragu, sorrel rag pasta and legumes – 38
recommended with 2017 nugan ‘alfredo’ sangiovese, king valley, vic
black angus eye fillet, cured bresaola wrapped oxtail, hasselback potatoes and baby spinach puree – 42
recommended with 2017 hancock & hancock shiraz grenache, mclaren vale, sa
SOMETHING ON THE SIDE…
green salad leaves and vinaigrette – 9
roast pumpkin and moss vale organics fetta – 10
beans, prosciutto, eschalot and garlic – 12
banoffee iced mousse, pretzel crumb, creme fraiche ice-cream and caramel – 16
iced anis parfait, white chocolate, berry jam and toasted coconut – 16
passionfruit mille feuille pannacotta – 16
birch tiramisu bombé – 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)
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 email@example.com or call 02 4868 1817
Please note our menus change frequently due to produce availability – these should be used as a guide only.