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 DINNER MENU
Please note our menu changes frequently – this should be used as a guide only…
SOMETHING TO START…
freshly shucked oysters with seasonal housemade dressing – 18 half dozen 32 full dozen
daily baked bread and butter – 3 per person
smoked barramundi, kakadu plum wafer + caviar – 26
recommended with 2020 soumah ai fiori dry rosata, yarra valley, vic
moreton bay bug agnalotti, shellfish cream + zucchini flower – 28
recommended with 2018 bremerton vermentino, langhorne creek, sa
beef carpaccio, caper, manchego + gnocchi fritto – 24
recommended with 2017 vinos de montassa red blend [garnacha, rufete, pinuela], sierra de gredos, spain
agebitashi [eggplant, soba noodle, dashi + miso broth,
tempura sweet potato, shallots + ginger] – 24
recommended with 2017 levantine hill coldstream guard albus, yarra valley, vic
duck breast, truffle polenta, corn galette, orange crisp, pumpkin + orange puree – 42
recommended with 2019 soumah single vineyard pinot noir, hexham, vic
beef, porcini powder, dauphinoise potato, potato crisp,
cafe de paris + peppercorn sauce – 40
recommended with 2017 hancock & hancock shiraz grenache, mclaren vale, sa
crusted salmon [chilli, black+white sesame, ginger, nori, lemongrass], rice, toasted seaweed, green chilli + coconut foam – 38
recommended with 2019 vinteloper chardonnay, adelaide hills, sa
[quattro formaggio, pumpkin, sage, toasted pine nut] – 35
recommended with 2017 nugan estate ‘alfredo’ sangiovese, king valley, vic
SOMETHING ON THE SIDE…
rocket, fetta, pear + vin cotto – 10
cabbage, fennel seeds + hazelnuts – 10
beans, prosciutto and eschalot – 10
iced lemon meringue – 16
recommended with manly distillery limoncello
all about chocolate [share plate for two] – 30
recommended with joadja distillery pedro ximenez
salted caramel popcorn, malt ice cream + vanilla coke – 16
recommended with cookathama botrytis semillon
artisanal cheese selection, lavosh, crisps and fruit chutney – 20
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. $110 per person and wine pairing is available for an additional $60 per person.
Birch is currently closed for lunch dining.
This will be reassessed when the Covid-19 capacity restrictions are eased.
We are, however, able to facilitate private dinners or lunches pending availability and guest numbers, please email us for more details.