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.

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GROWER’S DINNER MENU

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

Please note currently our capacity is heavily restricted by the Covid-19 spatial requirements…we are booking out a number of weeks in advance and currently only open for dinner on Friday and Saturday nights plus one lunch service each month [see whats happening page]. We have some strict conditions of entry, ensure you review these at the time of booking to ensure we remain operating as safely as possible.

 

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

ENTRÉE…
kangaroo loin carpaccio, saltbush and pepperberry crust, garlic chip, sippet,
truffle aoili with a rosemary loaf and lemon myrtle butter – 25
recommended with 2018 topography by printhie cabernet sauvignon, orange, nsw

porcini risotto with truffle mascarpone – 24
recommended with 2017 vinos de montana red blend [garnacha], sierra de gredos spain

confit goat, pistachio crumbed marrow and minted cucumber labne – 29
recommended with 2018 leconfield old vine riesling, coonawarra, sa

salmon tartare, yellow-fin tuna, horseradish, mint and black garlic soubise – 27
recommended with 2019 somos vermentino, mclaren vale, sa

MAINS…
black tiger prawn, lemon, chilli, white wine, eschalot and garlic linguine – 38
recommended with 2018 clonakilla viognier nouveau, murrumbateman, nsw 

pork fillet, prosciutto, parsnip puree, tunnel mushroom and pine nut stuffing,
baby vege and apple gel – 36
recommended with 2018 in praise of shadows grenache mataro, mclaren vale, sa

birch roast beef, baby root vegetable, yorkshire and jus – 40
recommended with 2018 hancock and hancock shiraz grenache, mclaren vale, sa

all about potatoes // gratin, dauphine, pressed, foam, powder and charred – 34
recommended with 2018 dawning day chardonnay, exeter, nsw 

SOMETHING ON THE SIDE…
cauliflower baked gratin [Individual serve] – 14
whitlof, goats curd, vin cotto + roast nut salad – 14
pan fried red cabbage with garlic, eschalot + chilli – 14

FINALLY, DESSERT…
lemon tart, whiskey ice cream and honey syrup – 16
birch chocolate sóuffle  – 18
champagne poached pear, crisp pastry, frangellico ice cream and cinnamon sugar – 16
artisanal cheese selection, lavosh, crisps and fruit chutney – 18

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.

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LUNCH DINING 

We are currently not open for lunches. This will be reassessed following the end of the covid spatial restrictions.