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. 

Head chef Ben Bamford creates 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.

Currently demand is very high, we are booking out a number of weeks in advance and currently only open for dinner on Friday and Saturday nights, intermittent Thursday 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
deep fried school prawns with tomato salsa – 18
daily baked bread and butter – 3 per person

ENTRÉE…

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

MAINS…

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

vegetable wellington [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

FINALLY, DESSERT…

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.

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LUNCH DINING 

We are no longer offering lunch time dining service. We do feature a once a month long lazy Sunday lunch … see our events page for details.