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
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
all about carrots // gel, carpaccio, jelly, meringue, sorbet, chips, pickle, foam– 24
recommended with 2019 clare wine co. riesling, clare valley, sa
pork belly, black pudding, crumbed yolk, mushroom, crackle stick and apple molasses – 26
recommended with 2018 soumah nebbiolo + barbera, yarra valley, vic
scallop, herb crumble, spanner crab salad and beetroot aioli – 28
recommended with 2019 somos vermentino, mclaren vale, sa
beet cured king salmon, yuzu sorbet, spiced dill and cucumber salsa – 27
recommended with 2018 sherrah white et al [chenin blanc], mclaren vale, sa
black angus beef, potato fondant, spinach puree, porcini butter, confit eschalot, local baby vege and jus – 40
recommended with 2019 mada shiraz, murrumbateman, canberra district, nsw
birch fish + chips // fish fillet, smoked salmon, robertson potatoes, pea puree with lemon and caper butter sauce – 36
recommended with 2018 soumah ‘single vineyard’ savarro, yarra valley, vic
freshly harvested spring vege tarte tatin, caramelised eschalot and garlic scape butter – 33
recommended with 2018 topography by printhie chardonnay, orange, nsw
trio of lamb // rolled and roasted loin, braised shoulder, confit leg with regional baby vege and minted jus – 42
recommended with 2018 topography by printhie pinot meunier, orange nsw
SOMETHING ON THE SIDE…
cauliflower baked gratin – 10
rocket, parmesan, pear and balsamic – 10
beans, prosciutto and eschalot – 10
peanut butter parfait, dark chocolate and peanut praline crumble – 16
holy chocolate // choc mint aerobar, honeycomb and mint gel – 16
peach mousse with raspberry crumble – 16
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.
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.